Description
Experience authentic Spanish flavors with this rich and hearty Spanish Beef Stew. Tender beef chuck is slow-cooked in a smoky paprika and tomato-based broth, combined with vibrant vegetables like potatoes, carrots, and bell peppers. This comforting dish is easy to prepare, customizable, and perfect for family dinners or special occasions, delivering a warming taste of traditional Spanish cuisine.
Ingredients
Scale
Meat and Oils
- 2 lbs beef chuck, cut into bite-sized cubes
- 2 tablespoons extra virgin olive oil
Aromatics and Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 medium carrots, sliced
- 3 medium potatoes, peeled and cut into chunks
Tomato and Broth
- 2 tablespoons tomato paste
- 1 can (14 oz) diced tomatoes
- 3 cups beef broth
Spices and Seasonings
- 2 teaspoons Spanish smoked paprika (Pimentón de la Vera)
- 2 bay leaves
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Ingredients: Cut the beef chuck into bite-sized cubes. Chop the onions, mince the garlic, and slice the bell peppers, carrots, and potatoes into even pieces to ensure uniform cooking and a balanced mix of textures.
- Brown the Beef: Heat extra virgin olive oil in a large, heavy-bottomed pot over medium-high heat. Add the beef in batches to avoid overcrowding, browning all sides until a deep caramelized crust forms. Remove the browned beef and set aside to preserve flavor.
- Sauté the Aromatics: In the same pot, add the chopped onions and minced garlic. Cook until softened and fragrant, establishing a rich flavor base for the stew.
- Add Vegetables and Spices: Stir in the sliced bell peppers, carrots, tomato paste, and Spanish smoked paprika. Cook for several minutes, allowing the smoky paprika to meld with the sweet vegetables, developing the dish’s authentic Spanish character.
- Deglaze and Simmer: Pour in the diced tomatoes and beef broth to deglaze the pot, scraping up browned bits from the bottom. Return the browned beef to the pot. Add bay leaves, salt, and black pepper. Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for about 1 hour or until the beef is tender.
- Add Potatoes and Finish Cooking: Add the potato chunks to the pot. Continue simmering for another 30 minutes or until the potatoes are tender and the stew has thickened. Remove bay leaves before serving.
Notes
- Use beef chuck for the best tenderness and juiciness after long cooking.
- Take your time browning the beef to maximize flavor depth.
- Spanish smoked paprika is essential for authentic smoky aroma and flavor.
- Simmer the stew gently to prevent toughening the beef and to develop flavors fully.
- Season gradually, tasting as you cook, especially after adding liquids.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg