The estofado had beef, garlic, potatoes, onion, peas, carrots, tomato sauce, wheat flour, red wine, bay leaves, olive oil and salt. First, the vegetables are cooked in a large pot. Then, the tomato sauce and flour are added. Two minutes later, the wine and raw meat are added and covered with water. You'd then cover the pan and let it cook for 45 minutes to an hour. This dish takes some time to cook because the ingredients are simple, but when combined, they create a really complex and rich flavor!
All the food was sourced from Northern Spain near my home base. My meat and vegetables came from cows located in the Pyrenees mountains. The flan was made in the restaurant instead of being bought from a local bakery. I think the fact that the ingredients are local and there is a daily menu shows how important ingredient availability and seasonal changes are to restaurants here.
