SPANISH BEEF STEW
Beef stew is seasoned with smoked paprika, onions, garlic, and green olives. Made without potatoes, this is a great recipe to serve with simple steamed rice or even mashed potatoes, if you like. It's a stovetop recipe, so heating the oven is not needed.
Provided by Bibi
Categories Beef Stew
Time 3h15m
Yield 10
Number Of Ingredients 17
Steps:
- Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
- Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
- Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
- Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
- Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
- Remove bay leaves and serve warm.
Nutrition Facts : Calories 413.6 calories, Carbohydrate 19.7 g, Cholesterol 82.5 mg, Fat 26.1 g, Fiber 4.1 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 969.5 mg, Sugar 5.8 g
CLASSIC, HEARTY BEEF STEW
This classic beef stew recipe makes sure you really make the most of each step of the cooking process to end up with a beautiful, rich, and hearty beef stew!
Provided by Matthew Francis
Categories Soups, Stews and Chili Recipes Stews Beef
Time 3h35m
Yield 8
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place beef cubes into a large bowl. Season with kosher salt and black pepper. Add flour and paprika and toss until evenly coated.
- Heat oil in an oven-safe Dutch oven over medium-high heat. Sear the beef cubes in batches until dark brown, about 4 minutes per side. Flip or stir gently with a wooden spoon until all edges are dark brown, 2 to 3 minutes more. Remove beef and set aside.
- Add onions to the beef fat with more salt and pepper; cook and stir until they begin to caramelize, about 10 minutes. Add garlic and stir until aromatic and soft, about 30 seconds. Stir in tomato paste and cook until it turns brown and begins to caramelize and stick to the bottom of the pan. Deglaze with red wine, scraping up the flavorful browned bits on the bottom. Let the wine reduce until almost dry again, about 3 minutes.
- Add dried thyme, dried rosemary, herbes de Provence, and bay leaves. Add 2 cups beef broth and Worcestershire, stir, and bring to a boil. Add the seared beef cubes back into the stew liquid. Remove from heat and cover the pot.
- Braise in the preheated oven until meat is almost tender, about 1 1/2 hours. Remove from the oven. Add carrots, potatoes, and more beef broth if needed. Cover and return to the oven to braise until meat and vegetables are tender, about 30 minutes longer.
- Discard bay leaves. Stir in peas, fresh rosemary, and fresh thyme. Serve hot.
Nutrition Facts : Calories 365.8 calories, Carbohydrate 32.1 g, Cholesterol 60 mg, Fat 9.3 g, Fiber 5.3 g, Protein 28.1 g, SaturatedFat 2.9 g, Sodium 377.6 mg, Sugar 7.7 g
COCIDO - TRADITIONAL SPANISH STEW - HEARTY!
Cocido is believed to have originated in Madrid, and is considered to be one of Spain's national stews. Very hearty, it is a flavorful combination of several meats, chickpeas, cabbage, green olives and more! There are many versions; this one is from one of my mom's favorite cookbooks, 'Casserole Cookery', published in 1966 as...
Provided by Martha Price
Categories Other Main Dishes
Time 1h35m
Number Of Ingredients 15
Steps:
- 1. In a 6-7 quart casserole or pot, brown pork, than chicken, in the oil. Add garlic, seasonings and water. Cover and simmer for 30 minutes, or a few minutes longer until pork is almost done.
- 2. Add rest of ingredients. Simmer 15 minutes longer, or until vegetables are tender.
HEARTY BEEF STEW
I DISCOVERED this recipe several years ago when we belonged to a newcomers group. It's a real lifesaver when you have company...and when you live in Florida, you have company often! Put it in the oven, forget it and be gone for the day with your guests. When you return home, fix a salad, warm some bread and dinner will be ready. The men especially love it! -Virginia Brown, Hudson, Florida
Provided by Taste of Home
Categories Dinner
Time 3h15m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.
Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 965mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein.
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- Cut the meat into large cubes if not already done by the butcher and season generously with salt and pepper.
- Heat a couple of tablespoons of olive oil in a heavy pot and brown the beef on all sides in batches (don't overcrowd the pot). Once browned, reserve on a plate.
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