Spanish Beef Stew Recipe

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Ekkehard
Ekkehard January 12, 2021
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How To Make Spanish Beef Stew

Prepare a flavorful comfort meal with this Spanish beef stew. It’s made with chuck roast browned, then slow-cooked with carrots, bell pepper, and spices.

Preparation: 30 minutes
Cooking: 2 hours 45 minutes
Total: 3 hours 15 minutes
Serves:

Ingredients

  • 3lbsbeef chuck roast,cut into 2-inch cubes
  • 3tbspflour
  • 1tspkosher salt
  • ½tspcoarse ground black pepper
  • 3tbspolive oil
  • 1yellow onion,chopped
  • 2carrot,peeled and cut into ½-inch thick coins
  • 1green bell pepper,cut into ½-inch cubes
  • 4clovesgarlic,minced
  • 1tbspSpanish paprika
  • 1tspdried oregano
  • 2bay leaves
  • 28ozdiced tomatoes
  • 15ozcrushed tomatoes
  • cuptomato paste
  • ½cupgreen olives,sliced
  • 1cupgreen peas

Instructions

  1. Preheat oven to 325 degrees F and toss beef cubes with flour salt and pepper.

  2. Heat oil in a large dutch oven on high heat and cook the beef on all sides until well browned, then remove from the pan.

  3. Lower heat to medium, add in the onions and cook for about 5 to 6 minutes until translucent.

  4. Add in the carrots, bell pepper, and garlic and stir well.

  5. Add in the paprika, oregano, bay leaves, diced tomatoes, crushed tomato, tomato paste, and beef. Stir well.

  6. Cook, covered in the oven, for 2 to 2½ hours.

  7. Remove from the oven, add peas and olives, and stir well.

  8. Place back in the oven for 15 minutes.

  9. Remove from oven. Stir and serve.

Nutrition

  • Calories: 370.31kcal
  • Fat: 16.04g
  • Saturated Fat: 4.59g
  • Trans Fat: 0.42g
  • Monounsaturated Fat: 9.15g
  • Polyunsaturated Fat: 1.95g
  • Carbohydrates: 19.50g
  • Fiber: 5.99g
  • Sugar: 9.13g
  • Protein: 40.19g
  • Cholesterol: 108.86mg
  • Sodium: 791.20mg
  • Calcium: 102.88mg
  • Potassium: 1319.63mg
  • Iron: 6.93mg
  • Vitamin A: 199.04µg
  • Vitamin C: 41.34mg
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