SPANISH BEEF STEW
A savory, tender beef chunk stew loaded with flavorful vegetables and finished with smoky paprika, use a pressure cooker for a 20 minute cook time.
- 2 tbs olive oil
- 1 yellow onion, large, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 1/2 green pepper, seeded, membranes removed, cut into 1" pieces
- 1/2 red bell pepper, seeded, membranes removed, cut into 1" pieces
- 1.5 lbs beef stew meat, cubed
- 8 oz crushed tomatoes
- 5 medium carrots, ends trimmed, cut into 1-inch pieces
- 3 medium potatoes, cut into quarters
- 1 tbs spanish paprika
- 1 bay leaf
- 1 qt beef broth
- 1/2 cup red wine
- 1 pinch Sel Magique Spicy Blend
- freshly ground black pepper, to taste
- This is an excellent one-pot meal. Traditional Stews like this have many variations. Typical Spanish ingredients like sweet green and red peppers, along with smoky Spanish paprika add to the flavor, a dash of our Spicy Blend adds a kick. Easy to prepare by chopping and sautéing the veggies and and beef chunks, then simmering for a couple of hours. This recipe includes pressure cooker instructions, which reduces cooking time to about 20 minutes. We use a pressure cooker, which is standard kitchen equipment in Spain. We've included an alternate stovetop method 🙂Every Spanish family has their own favorite version of a beef stew, with many different ingredients. So, add your favorite vegetables, including peas, green beans, artichokes.
- Heat a few tablespoons of olive oil in a large pot. Sauté the onion and garlic in the pan.
- When onion is transparent, add peppers and continue to cook, stirring occasionally.
- salt the cubed beef with a dash of Sel MAgique Spicy Blend
- Add the beef chunks to the onion, garlic, and pepper mixture (also known as a sofrito), browning meat on all sides.
- Add crushed tomatoes, carrots, potatoes, paprika, and bay leaf and stir.
- Pour in wine and enough beef broth to cover ingredients.
Alternate stovetop method
- Turn up heat and bring to a boil, then lower heat.
- Simmer loosely covered for 60 to 90 minutes. Add water as needed, stirring occasionally.
Pressure cooker method
- Lock on top and raise heat to high.
- When pressure has built up, and it is "hissing," reduce the heat. Cook for 10 to 15 minutes at a steady pressure.
- Remove from heat and release pressure.
- Carefully remove the lid and check the meat. Meat should be tender.
- If further cooking is necessary, add water if needed and secure the lid. After the pressure has built up again, cook another 5 minutes.
- Serve and enjoy!