Beef Stew with Clams
- 600 grams Beef (cut into small cubes)
- 600 grams starchy potatoes
- 2 white onions
- 400 grams chopped tomatoes (in a can)
- 3 garlic cloves
- olive oil
- ½ freshly ground pepper
- ½ teaspoon Chili powder
- 250 milliliters Red wine
- 250 milliliters Beef stock
- 800 grams fresh clam
- 1 teaspoon dried thyme
- 2 tablespoons chopped parsley
Peel the potatoes and cut into small cubes. Peel the onions and garlic and chop finely. Rinse the clams under cold water, then place in cold salt water and let stand briefly. Throw away any opened shells. Rinse all the shells again with cold water.
Heat 4 tablespoons of oil in a Dutch oven and brown the meat on all sides. Add the onion, garlic and thyme, reduce heat slightly and continue cooking while stirring. Pour in the wine, let evaporate briefly, then stir in the tomatoes. Season with salt and pepper. Cover and cook over low heat for about 1 hour.
About 20-25 minutes before the end of cooking, add in the potatoes and 150 ml of beef stock (approximately 5 ounces). Simmer until the potatoes are cooked, gradually adding the remaining beef stock. Season with chili, salt and pepper.
Heat 100 ml of water (approximately 3 ounces) in a large pot and add the clams into it. Cover and cook until all have opened. Throw away any closed shells.
Add the clams into the beef stew. Stir and season with salt, pepper and parsley. Serve immediately. Goes well with white bread.