Beef stew with potatoes

Season the meat with salt and pepper.

Put a large pot with the spoonfuls of EVOO over medium-high heat. When the oil is hot add a few pieces of meat and let them brown on all sides. Keep the temperature of the pan high but do not overdo it. It is better to make several batches of a few pieces at a time so that it seals well and does not overcook. Set aside the pieces on a plate.

Taking advantage of the oil left in the pot (if you see that there is little you can put more) put 2 cloves of garlic and a large onion all finely chopped. Let it get some color. Medium-high heat.

When the onion and garlic are ready, add 1 large chopped tomato. I like to put it peeled but it is not necessary because it is then crushed. Keep on medium-high heat. Let the tomato cook well. About 10 minutes. When it loses all its water and is well done leave it a few more minutes without stopping stirring, it sticks.

Once the tomato is well done, add a splash of white wine and remove what is left at the bottom of the pot. Let the wine reduce so that the alcohol evaporates.

Add the water (800ml-1l). Stir well. Put the blender in the pot and blend until smooth. For this step it is not necessary to take the pot off the heat, although I do take it off the heat. Now add the meat you had set aside earlier, a medium carrot cut into slices, salt to taste and a teaspoon or two of dried oregano.

Cover the pot and let the meat tenderize. About 30 minutes. Medium heat.

After this time, add a large potato cut into cubes until done. And taste in case you want to add more salt and/or spices. If you see that you are going to run out of water soon, lower the heat a little. And if you see that you are lacking, you can add a little more.

When the meat and potatoes are ready and the broth has reached a texture you like (I like it thick) it is ready to serve.