Carne al desarreglo

Carne al desarreglo is a traditional stew originating from Madrid. The stew is usually made with a combination of beef, tomatoes, onion, garlic, white wine, olive oil, salt, and black pepper. The beef is cut into cubes and browned in a pan with sautéed onions and garlic. The mixture is covered with white wine and cooked until the liquid is reduced. Tomatoes are added to the pot, and the stew is then simmered until everything is tender and the sauce thickens. The stew is traditionally served in the summer when tomatoes are in season, and it's typically accompanied by patatas chulas – potato slices that are fried in oil and dressed with garlic and parsley.