Spanish Beef Stew Recipes

Steps:

• Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
• Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
• Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
• Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

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.

Steps:

• Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
• Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
• Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
• Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
• Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

Steps:

• Cut steak into thirds.
• In a Dutch oven, heat steak, chopped onion, carrot, bay leaf, 1 tsp.
• Salt and 5 cups water to boiling over high heat.
• Reduce heat to low; cover and simmer 3 hours, until meat is very tender.
• Remove from heat, remove cover and let stand for 30 minutes.
• (Or, cover and refrigerate overnight.) In a skillet, heat olive oil over medium heat.
• Add slice onion, peppers, and remaining 1 tsp.
• Salt cook, stirring often, for 15 minutes or until vegetables are tender.
• Stir in garlic, chiles, and cinnamon and cook 30 seconds.
• Stir in tomatoes with juice; cook 5 minutes.
• Remove beef to bowl; strain broth.
• Reserve 2 cups broth.
• (Save remaining broth for another day) With 2 forks, shred beef into fine strips.
• Stir reserved broth and shredded meat into pepper mixture and simmer, uncovered, stirring occasionally, for 10 minutes.