Estofado de carne de lidia is a traditional dish hailing from Málaga. It’s made with a combination of stewing beef, bacon or jamón serrano, red wine, bouquet garni, peppercorns, celery, carrots, onions, garlic, olive oil, and flour.

The dish is also called bullring stew because carne de lidia means meat from the bullfight, referring to the days when young bulls were brought to market through the streets and provided the houseviwes with cheap meat the morning after the bullfight.

The meat is a bit on the tough side but makes for a good stew. It’s cubed, rolled in flour, and browned in olive oil. The other ingredients are added to the pot, and the stew is simmered gently until the meat becomes tender. This dish is usually served with rice or mashed potatoes on the side.