Spanish
Spanish Beef Stew (Estofado)
$5
20 minsPrep
2 hrs 30 minsCook
170 minsTotal
MediumLevel
Nutrition per serving
420Calories
32gProtein
18gFat
28gCarbs
4gSugar
4gFiber
620mgSodium
90mgChol
6gSat Fat
900mgPotassium
50mgCalcium
4mgIron
2.5mcgVitamin B12
15mgVitamin C
Goes well with
Sparkling Cider
local
Rioja Reserva
international
dairy-free
nut-free
Instructions
1
Season beef cubes with salt and pepper, then brown in olive oil over medium-high heat in a heavy pot.
2
Remove beef and sauté onion and garlic in the same pot until softened.
3
Stir in tomato paste and smoked paprika, cooking briefly until fragrant.
4
Deglaze with white wine, scraping up browned bits, and let it reduce slightly.
5
Return beef to the pot, add beef broth, bay leaves, and thyme.
6
Cover and simmer on low heat for about 1.5 hours until beef starts to soften.
7
Add potatoes and carrots, continue simmering for another 45-60 minutes until vegetables and beef are tender.
8
Adjust seasoning with salt and pepper, remove bay leaves, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360 g360 g beef chuck, cubed
- 200 g200 g potatoes, chopped
- 11 large carrots, sliced
- 11 large onion, chopped
- 300 ml300 ml beef broth
- 1 cloves1 cloves garlic, minced
- 1 tbsp1 tbsp tomato, chopped or paste
- 48 ml48 ml dry white wine
- 11 leaves bay leaves
- 1/2 tbsp1/2 tbsp fresh thyme or parsley
- 1 tbsp1 tbsp olive oil
- 1/2 tsp1/2 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
