Spanish · Dinner
Spanish Beef and Vegetable Stew
A rustic braise of seared beef chuck simmered with potato, carrot, and bell pepper in a smoked paprika and tomato broth, finished with sherry vinegar for brightness. Gluten-free by using cornstarch as thickener instead of flour. Served with rice for a warming, one-pot main.
$5
20 minsPrep
110 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
478Calories
32.4gProtein
24.8gFat
30.1gCarbs
8.3gSugar
5.2gFiber
612mgSodium
103mgChol
9.1gSat Fat
1180mgPotassium
68mgCalcium
4.8mgIron
2.9mcgVitamin B12
38mgVitamin C
Goes well with
Sparkling Water with Lemon and Fresh Herbs
local
Spanish Red Wine (Tempranillo or Garnacha)
international
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Pat the beef chuck dry and season with salt and pepper. Dice the onion, mince the garlic, and cut the carrot, bell pepper, and potato into even pieces.
2
Sear
Heat olive oil in a heavy pot over medium-high heat. Sear beef cubes 4-5 minutes, turning occasionally, until deeply browned on all sides.
3
Sauté
Add onion and garlic to the pot over medium heat and cook 3-4 minutes, stirring, until soft and translucent. Stir in smoked paprika and cook 30 seconds until toasty.
4
Braise
Pour in white wine and scrape up browned bits. Return beef to pot with canned tomatoes, beef stock, and bay leaf. Cover, reduce to low heat, and braise 1 hour 15 minutes.
5
Simmer
Add carrot, bell pepper, and potato. Simmer uncovered over low heat 30-35 minutes until vegetables are tender and beef pulls apart easily.
6
Reduce
Stir cornstarch into a splash of stew liquid until smooth, then stir back into pot over medium heat. Simmer 2-3 minutes until sauce thickens and coats the spoon.
7
Finish
Stir in sherry vinegar. Discard bay leaf and adjust salt and pepper to taste.
8
Plate
Ladle stew into a bowl and scatter fresh parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 2 tbsp2 tbsp olive oil
- 1/2 cup60g onion
- 4 cloves4 cloves garlic
- 1/2 cup70g carrot
- 1/2 cup60g bell pepper
- 1 cup150g potato
- 1 tsp1 tsp smoked paprika
- 2/3 cup80g, about a third of a 14.5 oz can canned tomatoes
- 2/3 cup160ml beef stock
- 4 tbsp60ml dry white wine
- 22 bay leaf
- 2 tsp2 tsp sherry vinegar
- 2 tsp2 tsp cornstarch
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp parsley, fresh
