Spanish Beef Stew

Spanish beef stew comes to the rescue when you're craving a comforting weeknight meal. The tender fall-apart beef swimming in a sofrito-based stew comes together to warm you up from head to toe.

Watch how to make this

Ingredients

• Chuck roast: A cut of beef that comes from the shoulder area of the cow. It is known for its rich flavor and is often used in slow-cooked dishes like pot roast.
• Anaheim pepper: A mild to medium-hot chili green pepper. If you can't find Anaheim peppers, use a poblano pepper or a green bell pepper instead.
• All-purpose flour: The flour acts as a thickener for the stew. You can substitute it with gluten-free all-purpose flour for a gluten-free version.
• Smoked paprika: The smoked red pepper spice adds another layer of flavor, contributing smokiness to the stew. You can also use regular paprika if you prefer, or chipotle powder for a slightly spicier kick.
• Sherry: The fortified wine adds a unique flavor to the stew. If you can't find sherry, use red wine instead.
• Spanish olives: I used manzanilla olives, but you can use green or black Spanish olives as the finishing topping.

Substitutions and variations

• Protein: Other beef cuts suitable for slow cooking, such as brisket or shoulder roast, can be used as substitutes.
• Spicy: If you want to add a spicy kick, consider adding jalapenos.

Recipe

Print Recipe

5 from 1 vote

Spanish Beef Stew

Total Time3 hours hrs 30 minutes mins

Course: Main Course, Soup

Cuisine: Spanish

Keyword: beef

Servings: 6

Author: Christine Ma

Ingredients

• 3 tablespoons oil divided
• 2 pounds chuck roast cut into large chunks
• salt and pepper
• 1 medium onion diced
• 1 anaheim pepper diced
• 3 garlic cloves minced
• ¼ cup all-purpose flour
• 2 teaspoons smoked paprika
• 1 bay leaf
• 3 sprigs thyme
• 28 ounces canned diced tomatoes
• 1 cup sherry
• 1 cup beef broth
• 1 cup water
• 4 medium Yukon potatoes cut into large chunks
• 4 medium carrots peeled, cut into large chunks
• ¼ cup Spanish olives sliced
• ¼ cup parsley finely chopped

Instructions

• Preheat oven to 325 degrees F.
• Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add the chuck roast, season with salt and pepper, and sear on all sides, about 10 minutes. Remove the roast with a slotted spoon and set aside.
• Heat another tablespoon of oil in the Dutch oven and add the onion, Anaheim pepper, and garlic. Saute the vegetables until they are softened, about 5 minutes. Add ¼ cup flour and stir to coat the vegetables. Add back the beef along with the remaining ingredients, except for the potatoes and carrots into the pot. Bring to a boil, cover the pot, and continue to braise the meat in the oven for 2 hours.
• Remove the pot from the oven and add the potatoes and carrots. Continue to cook the stew in the oven for another 30 minutes or until the vegetables are tender. Season the stew with salt and pepper. Ladle the Spanish beef stew into bowls and top with sliced Spanish olives and chopped parsley. Serve immediately.

Notes

You can also prepare the stew in the instant pot. Follow steps 1-3, sauteing the beef and vegetables in the instant pot. After adding the beef along with the other ingredients back to the pot, set it to pressure cook on high for 45 minutes. Release the pressure and add the potatoes and carrots. Pressure cook for another 10 minutes and release the steam. Season and serve with garnishes.

Step-by-step instructions

Step 1: Make sofrito

Like all beef stews, this one starts with the beef. What's great about this dish is that you don't need to empty your wallet to purchase the ingredients. You need a lean roast, which means you don't need to buy expensive cuts.

If you use more tender cuts, they will end up being tough by the end of the cooking process because all of the fat will melt away. I prefer chuck roast, but you can also use bottom round or brisket.

Cut the beef into large chunks and sear them until browned. Remove the beef and start working on the sofrito.

What is sofrito? Simply put, it's the flavor base for stews, beans, rice, and other dishes. If you've ever heard of Mirepoix, it's the same idea.

Saute the chopped onion, Anaheim pepper, and garlic until softened. Toss the vegetables in flour and add the beef back to the pot.

The flour will thicken the stew and give it that rich, thick consistency beef stews need.

Step 2: Braise

Add the remaining ingredients, including the sherry, beef stock, canned tomatoes, paprika, and dried herbs. Now cover the pot and let it do its thing for 2 hours or so.

You can also prepare this Spanish beef stew in the instant pot or slow cooker.

In the last half hour, add the potatoes and carrots and continue cooking the stew until the vegetables are tender. Give it one last seasoning and finish the stew with olives and fresh parsley.

I gotta say, when you make beef stew, the smells are almost intoxicating...in the best possible way. It built up my anticipation so much for dinner, and luckily, this Spanish beef stew delivered. Flavor bomb to the max!

Make-ahead and storage

• Make-ahead: Like all stews, this one tastes better as it sits. Prepare it the day before and reheat it before enjoying.
• Store: Keep leftovers in an airtight container in the refridgerator for up to 4 days.

Frequently asked questions

More braised beef recipes

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