Carne Gobernada

Oviedo is the seat of government in Asturias, so I suppose it isn’t too odd to christen the favorite dish of the city “Government Beef”. Carne Gobernada is the classic work-a-day lunch in Oviedo. You can find variations on this recipe that are much closer to a British or American Pot Roast or Stew Beef. Those come with carrots, two types of peppers, and leeks, and all sorts of other things. But in Oviedo, they stick to a classic preparation. Beef, Onion, Garlic, Wine. Serve it with the ever-present french fries on a white plate.

The slow cooker is not a very popular electrodomestico in Spain. I discovered this when I tried to replace my beloved Crock Pot when I moved here. I ended up having to import a German brand, which has served me well. It is a pity they are not more popular here. It’s odd, as Spain (and Asturias in particular) is a country of stews and slow simmered soups. Platos de cuchara – literally “spoon dishes” very much define Asturian and Spanish cooking. Many classic recipes in the region are much improved, or at least made easier, by adapting them to this humble appliance.

In quite a few Spanish cookbooks outside Asturias, you can find a similar dish referred to as Batallón – Battalion Stew. That sense of it being a military dish helps to explain the origin of the name carne gobernada. Mostly because the military is not a popular institution in Asturias, to put it mildly. And, in the mining valleys (where I live) it is common to find it called carne tabierna. That sometimes leads to it being listed interchangeably with Carne guisada al estilo chigre on menus.

Originally popularized (in Asturias) at the restaurant Casa El Rey (sadly now closed) and Casa Amparo, carne gobernada rapidly spread throughout the region. So, most version you find in restaurants hew very close to the onion-heavy style popularized by those restaurants. And that is the one I present here.

Ingredients

• 1 kg stew beef
• 2 large white onions
• 4 cloves garlic
• 12 ml dry white wine or sidra natural

Instructions

1. If your beef is not already cut, slice it into large chunks. Rinse and pat dry.
2. Roughly chop the 4 cloves of garlic.
3. Cut the two onions into large dice.
4. Heat some oil over high heat in a frying pan and add the kilo of beef. Stir the beef to brown it on all sides. When browned, dump the whole pan, oil and all, into your slow cooker.
5. Add your prepared onion and garlic, and pour in your wine or cider.
6. Slow Cooker Setting:
   1. High: 4 hours
   2. Low: 7 hours

Notes

• Like most meat dishes in Asturias, this is commonly served with homemade french fries.
• I like it dressed up with some roasted potatoes and sauteed spinach.
• It is also excellent over plain white rice as a weekday supper.