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.
Preheat oven to 325 degrees F and toss beef cubes with flour salt and pepper.
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.
Lower heat to medium, add in the onions and cook for about 5 to 6 minutes until translucent.
Add in the carrots, bell pepper, and garlic and stir well.
Add in the paprika, oregano, bay leaves, diced tomatoes, crushed tomato, tomato paste, and beef. Stir well.
Cook, covered in the oven, for 2 to 2½ 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.
- 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