Spanish Beef Stew That Melts!

Spanish Beef Stew (Estofado de Carne)

Servings: 4-6
Prep Time: 15 minutes
Cook Time: 2–3 hours
Total Time: 3 hours

Ingredients:

• 2 lbs beef chuck roast or beef stew meat, cut into 1.5-inch cubes

• 2 tablespoons olive oil

• 1 large onion, chopped

• 4 garlic cloves, minced

• 1 bell pepper, chopped (red or green)

• 2 large tomatoes, chopped (or 1 can diced tomatoes)

• 1 cup beef broth

• 1 cup red wine (optional, but adds great depth of flavor)

• 1 teaspoon smoked paprika

• 1 teaspoon ground cumin

• 1/2 teaspoon dried thyme

• 1/2 teaspoon ground black pepper

• 1 bay leaf

• Salt, to taste

• 2 medium potatoes, peeled and diced

• 2 medium carrots, sliced

• 1/2 cup green peas (optional)

Instructions:

1. Brown the Beef:

   • Heat the olive oil in a large pot or Dutch oven over medium-high heat.

   • Add the beef cubes in batches (to avoid overcrowding the pot). Brown the beef on all sides, which should take about 5-6 minutes per batch. Once browned, remove the beef and set aside.

2. Sauté the Vegetables:

   • In the same pot, add the chopped onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes, or until the onions soften and become translucent.

3. Add the Tomatoes and Spices:

   • Add the chopped tomatoes (or canned tomatoes) to the pot. Stir and cook for another 3 minutes until the tomatoes start to break down.

   • Stir in the smoked paprika, cumin, thyme, black pepper, and bay leaf. Cook for 1 more minute, allowing the spices to bloom.

4. Deglaze the Pot:

   • Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine cook off for about 2 minutes.

   • Add the beef broth and bring the mixture to a simmer.

5. Simmer the Stew:

   • Return the browned beef to the pot, making sure it’s submerged in the liquid.

   • Cover the pot and reduce the heat to low. Let it simmer for 1.5–2 hours, or until the beef is tender and the flavors have melded together.

6. Add the Vegetables:

   • Add the diced potatoes, sliced carrots, and green peas (if using). Stir to combine.

   • Cover the pot and cook for an additional 30–45 minutes, or until the potatoes and carrots are tender.

7. Final Seasoning:

   • Taste the stew and add more salt or pepper if needed. Remove the bay leaf before serving.

8. Serve:

   • Serve hot with crusty bread, rice, or as is! Enjoy the melt-in-your-mouth beef and the flavorful sauce.

Tips & Variations:

• Slow Cooker Option:
  After browning the beef and sautéing the vegetables, you can transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the potatoes and carrots about 1 hour before the stew is done cooking.

• Add More Vegetables:
  You can add other vegetables like parsnips, turnips, or green beans for extra flavor and nutrition.

• Use Saffron:
  For a more authentic Spanish touch, add a pinch of saffron threads during the simmering process for a unique and aromatic flavor.

• Make it Spicy:
  If you like heat, add a chopped jalapeño or a pinch of red pepper flakes along with the spices.

Q&A Section:

Q1: Can I use a different cut of beef?

• Answer: Yes, you can use beef brisket, round, or stew meat. Chuck roast is preferred because it becomes tender with long cooking times, but any stew cut will work.

Q2: Can I make this stew ahead of time?

• Answer: Absolutely! In fact, it tastes even better the next day after the flavors have had time to meld. Store it in an airtight container in the fridge for up to 3-4 days.

Q3: Can I freeze the beef stew?

• Answer: Yes, this stew freezes really well! Let it cool completely, then store it in freezer-safe containers for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it on the stove.

Q4: What should I serve with this Spanish beef stew?

• Answer: It’s perfect with crusty bread, white rice, or a simple green salad. You can also serve it with mashed potatoes or polenta for a comforting meal.

Q5: Is there a way to make this stew spicier?

• Answer: Absolutely! Add fresh chopped chili peppers like jalapeños, or sprinkle in some cayenne pepper or paprika for heat.

Nutritional Information (Approx. per serving):

• Calories: 350–400 kcal

• Carbs: 30g

• Protein: 35g

• Fat: 15g

• Fiber: 6g