Spanish Beef Stew
User Reviews
5
Spanish Beef Stew
Description
Spanish Beef Stew combines large cubes of beef chuck browned and then simmered in an oven with a mixture of diced and crushed tomatoes, green bell pepper, carrots, garlic, and green olives. The seasoning relies on Spanish paprika, oregano, and bay leaves to build flavor depth. The slow cooking at 325°F allows the beef to become tender, soaking up a thick, savory tomato sauce. The addition of peas near the end maintains a touch of brightness and texture to the stew.
The stew balances hearty meatiness with the acidity of the tomatoes and the briny contrast of olives. Cooking the stew covered protects moisture, resulting in a rich, cohesive dish that can be served as a main course accompanied by bread or rice. This method stretches a tougher cut of beef into a richly flavored comfort food staple.
After slow oven braising, peas and olives are stirred in and the dish returns to the oven for a short finish, melding flavors without losing the peas’ pop. The recipe doesn’t include specific serving suggestions but pairs naturally with simple sides for a satisfying meal.
Ingredients
- 3 pounds beef chuck roast , cut into 2 inch cubes
- 3 tablespoons flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 3 tablespoons olive oil
- 1 yellow onion , chopped
- 2 carrot , peeled and cut into 1/2 inch thick coins
- 1 green bell pepper , cut into 1/2 inch cubes
- 4 cloves garlic , minced
- 1 tablespoon paprika Spanish
- 1 teaspoon oregano dried
- 2 bay leaf
- 28 ounces diced tomatoes
- 15 ounces crushed tomatoes
- 1/3 cup tomato paste
- 1/2 cup green olives , sliced
- 1 cup green peas
Instructions
- Preheat oven to 325 degrees and toss beef cubes with flour salt and pepper.
- Heat oil in 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 until translucent, about 5-6 minutes.
- Add in the carrots, bell pepper and garlic and stir well.
- Add in the paprika, oregano, bay leaves, died tomatoes, crushed tomato, tomato paste and the beef and stir well.
- Cook, covered in the oven, 2 to 2 1/2 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 20g | 7% |
| Protein | 37g | 74% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 740mg | 31% |
| Potassium | 1183mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3624IU | 72% |
| Vitamin C | 38mg | 42% |
| Calcium | 109mg | 11% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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