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Spanish Beef Stew

Course Main Course, Soup
Cuisine Spanish
Keyword beef
Total Time 3 hours 30 minutes
Servings 6
Author Cherry on My Sundae


  • 3 tablespoon oil divided
  • 2 lb chuck roast cut into large chunks
  • 1 medium onion diced
  • 1 anaheim pepper diced
  • 3 garlic cloves minced
  • ¼ cup all-purpose flour
  • 2 teaspoon 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 potatoes peeled, cut into large chunks
  • 4 medium carrots peeled, cut into large chunks
  • ¼ cup Spanish olives sliced
  • ¼ cup parsley finely chopped


  • Preheat oven to 325 degrees F.
  • Heat 2 tablespoon oil in a Dutch oven over medium-high heat. Add the chuck roast 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.