Name: Spanish Beef Stew
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Spanish
Ingredients: 3 tablespoons oil (divided); 2 pounds chuck roast (cut into large chunks); to taste salt and pepper; 1 medium onion (diced); 1 anaheim pepper (diced); 3 garlic cloves (minced); ¼ cup all-purpose flour; 2 teaspoons 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 Yukon potatoes (cut into large chunks); 4 medium carrots (peeled, cut into large chunks); ¼ cup Spanish olives (sliced); ¼ cup parsley (finely chopped)

Description

A hearty and flavorful Spanish beef stew perfect for a cozy meal.

Ingredients

Scale

3 tablespoons oil (divided)
2 pounds chuck roast (cut into large chunks)
to taste salt and pepper
1 medium onion (diced)
1 anaheim pepper (diced)
3 garlic cloves (minced)
¼ cup all-purpose flour
2 teaspoons 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 Yukon potatoes (cut into large chunks)
4 medium carrots (peeled, cut into large chunks)
¼ cup Spanish olives (sliced)
¼ cup parsley (finely chopped)

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Instructions

Preheat oven to 325 degrees F.
Heat 2 tablespoons of oil in a Dutch oven over medium-high heat. Add the chuck roast, season with salt and pepper, 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.

Notes

This stew can also be made in a slow cooker; adjust the cooking time accordingly.
Serve with crusty bread for a complete meal.

Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Category: Main Dish
Method: Braising
Cuisine: Spanish

Nutrition

Serving Size: 1 bowl
Calories: 400
Sugar: 4g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 30g
Cholesterol: 100mg