SPANISH BEEF STEW
Spanish Beef Stew is a hearty one pot dinner with chuck roast slow cooked in a tomato sauce flavored with bell peppers, green olives, and Spanish paprika.
Provided by Sabrina Snyder
Categories Dinner
Time 3h15m
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees and toss beef cubes with flour salt and pepper.
- Heat oil in large dutch oven on high heat and cook the beef on all sides until well browned then remove from the pan.
- Lower heat to medium, add in the onions and cook until translucent, about 5-6 minutes.
- Add in the carrots, bell pepper and garlic and stir well.
- Add in the paprika, oregano, bay leaves, died tomatoes, crushed tomato, tomato paste and the beef and stir well.
- Cook, covered in the oven, 2 to 2 1/2 hours.
- Remove from the oven, add peas and olives and stir well.
- Place back in the oven for 15 minutes.
- Remove from oven. Stir and serve.
Nutrition Facts : Calories 453 kcal, Carbohydrate 20 g, Protein 37 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 117 mg, Sodium 740 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
CLASSIC, HEARTY BEEF STEW
This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!
Provided by Matthew Francis
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
- Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g
SPANISH BEEF STEW
Beef stew is seasoned with smoked paprika, onions, garlic, and green olives. Made without potatoes, this is a great recipe to serve with simple steamed rice or even mashed potatoes, if you like. It's a stovetop recipe, so heating the oven is not needed.
Provided by Bibi
Categories Beef Stew
Time 3h15m
Yield 10
Number Of Ingredients 17
Steps:
- Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
- Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
- Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
- Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
- Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
- Remove bay leaves and serve warm.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 19.7 g, Cholesterol 82.5 mg, Fat 26.1 g, Fiber 4.1 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 969.5 mg, Sugar 5.8 g
HEARTY BEEF STEW WITH RED WINE
This also can be made in a crockpot. I add different veggies, cubed squash, and 1/2 can baby peas, just added the peas the last 5 minutes of cooking. This is great on a cold winters day. Enjoy!
Provided by Dancer
Categories Stew
Time 3h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine flour and pepper; coat beef cubes.
- Reserve remaining flour mixture. In 3 tablespoons of hot oil, brown beef, and remove when brown.
- Sauté onion, celery and garlic until tender.
- Return beef to pan.
- Add beef, broth, wine and spices.
- Bring to a boil, stirring occasionally.
- Reduce to simmer, cover and continue cooking for 1-3/4 hours.
- Add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy.
- Thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water.
- Simmer until thick.
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- Once the beef is tender, take out the broth and then saute the beef with the onion, garlic, and red chili just until the outside gets slightly browned and the onions has become translucent.
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- Cut the meat into large cubes if not already done by the butcher and season generously with salt and pepper.
- Heat a couple of tablespoons of olive oil in a heavy pot and brown the beef on all sides in batches (don't overcrowd the pot). Once browned, reserve on a plate.
- Add another tablespoon of olive oil if necessary, and add the diced onions, peppers, and garlic. Sauté on medium heat for about 10 minutes until tender and browned (but not burnt).
- Now add the carrots, a tablespoon of whole peppercorns (optional), and the wine of your choice. Stir and allow to simmer for a couple of minutes, until the wine reduces by two-thirds.
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