Catalan beef stew only takes about 10 minutes of prep work in addition to making a pot of white rice. To make this dish, chop 4 garlic cloves, 2 onions, 2 tomatoes, a carrot, a celery stick and a leek.
Pour 1/4 cup olive oil into a large stock pot, and add 2 pounds cubed stew meat. Brown the meat for three minutes, and add 1 tablespoon of flour. Stir until the mixture is consistent, and then add 8 ounces red wine. Stir and cook for a minute, and add in the chopped vegetables, and stir the ingredients together. Cut a square of baking chocolate in half, and add it to the pot, followed by 1 1/2 cups beef stock. Stir, and bring the whole mixture to a boil. Cover the pot partially, and simmer it for 60 to 90 minutes until the meat becomes tender.
Spanish tomato salad is another easy recipe. Rinse five Roma tomatoes and slice them into pieces about 1/4 inch thick. Cut three slices of a red or yellow onion very thin. Put these slices on top of the tomato slices. Take the veins and seeds out of half of a green bell pepper. Cut the pepper into slender strips, and scatter them atop the onion and tomatoes. Drizzle some red wine vinegar and extra virgin olive oil on the salad, and add some salt and pepper to taste.