California Mexican-Spanish Cook Book: Selected Mexican and Spanish Recipes

by Bertha Haffner-Ginger

Spanish Beef Stew

Cut one pound stew beef or veal in small two-inch pieces, flour thickly and brown in tablespoon of hot suet; add one-half cup chopped onion, one bay leaf, four cups tomatoes; cook slowly until meat is tender; add salt, one tablespoon chile pulp; one cup cold boiled potatoes—cut in neat squares. When potatoes are hot, serve on triangles of buttered toast.