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.
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
- ⅓cuptomato paste
- ½cupgreen olives,sliced
- 1cupgreen peas
Instructions
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Preheat oven to 325 degrees F and toss beef cubes with flour salt and pepper.
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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.
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Lower heat to medium, add in the onions and cook for about 5 to 6 minutes until translucent.
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Add in the carrots, bell pepper, and garlic and stir well.
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Add in the paprika, oregano, bay leaves, diced tomatoes, crushed tomato, tomato paste, and beef. Stir well.
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Cook, covered in the oven, for 2 to 2½ hours.
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Remove from the oven, add peas and olives, and stir well.
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Place back in the oven for 15 minutes.
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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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