Spanish Beef Stew

130 mins
Serves 4
https://spanishsabores.com/spanish-beef-stew/#recipe

Directions

  1. 1Season the cubed beef generously with salt and pepper.
  2. 2Heat a couple of tablespoons of olive oil in a heavy pot.
  3. 3Sear the beef on all sides, working in batches so the pot doesn't get crowded.
  4. 4Set the beef aside on a plate.
  5. 5Add another tablespoon of olive oil to the pan if necessary, then add the onions, peppers, and garlic.
  6. 6Sauté on medium heat until the veggies are tender and browned, about 10 minutes.
  7. 7Add the carrots, whole peppercorns, and the wine of your choice.
  8. 8Stir and simmer until the wine reduces by two-thirds, about 2-3 minutes.
  9. 9Add the beef and bay leaves, then cover the meat with water or beef broth.
  10. 10Bring to a boil, then cover the pot and simmer for 1 1/2 hours, or until the beef is tender.
  11. 11Add the potatoes and simmer uncovered until they are fork tender, about 20 minutes.
  12. 12Adjust the salt and pepper to taste.
  13. 13Serve immediately, or for even more flavor, allow the stew to rest for a few hours or overnight.

Ingredients

  • 1.25 lbs beef chuck, cubed
  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 4 medium carrots, peeled and diced
  • 3 medium waxy potatoes, cut into bite-sized pieces
  • 2 bay leaves
  • 0.75 cup red or white wine
  • water to cover the beef
  • salt, to taste
  • 1 tablespoon peppercorns or ground pepper, to taste
  • 3 tablespoons olive oil

Equipment

heavy pot

Tips

  • Use any good stewing meat, like well-marbled beef chuck (aguja).
  • If you prefer to use red bell pepper instead of green, it works well.
  • Shallots are also a lovely addition.
  • Use waxy boiling potatoes that won't break down in the stew.
  • Use red wine, white wine, or even dry sherry wine for this dish.
  • To make it vegetarian, swap the beef for meaty mushrooms (portobellos and oyster mushrooms), cook for 30 minutes, and add potatoes at the same time as mushrooms.
  • Feel free to use cubed pork instead of beef.
  • For a thicker sauce, purée a ladleful of broth and veggies (no meat) and add it back to the stew.
  • Tougher or leaner cuts of meat may take more than 1 ½ hours to cook.