# Spanish Beef Stew

Spanish style beef stew is a delicious and hearty meal the whole family will enjoy!

- Servings: 4 servings
- Total time: 130 min
- Cuisine: Spanish
- Category: Soup
- Language: en

## 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

## Instructions

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

## 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.

## Source

- Original video: https://spanishsabores.com/spanish-beef-stew/#recipe
- Recipe page: https://www.cliprecipe.com/recipe/005223c8-ee78-4bd9-8350-c5f167d8ed54
- Extracted: 2025-11-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt