Spanish · Dinner
Spanish Beef and Vegetable Stew
Spanish beef and vegetable stew braises chuck beef with white beans, chorizo, smoked paprika, and root vegetables in a tomato-wine broth. Extra beef and beans push protein well past standard versions while the braise stays slow-cooked and richly savoury, served with parsley.
$5
20 minsPrep
105 minsCook
125 minsTotal
MediumLevel
Nutrition per serving
738Calories
56.2gProtein
35.8gFat
43.1gCarbs
8.1gSugar
10.2gFiber
1078mgSodium
178mgChol
11.8gSat Fat
1850mgPotassium
142mgCalcium
7.8mgIron
5.1mcgVitamin B12
20mgVitamin C
Goes well with
Spanish Horchata de Chufa or Agua Fresca
local
Spanish Red Wine (Rioja or Tempranillo)
international
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Cut the beef chuck into 1-inch cubes and pat dry, then season with salt and pepper.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and brown the beef cubes on all sides for 5 minutes, working in batches until deeply browned.
3
Sauté
Add the chorizo, onion, and garlic to the pot over medium heat for 4 minutes, stirring, until the onion turns translucent and chorizo releases its red oil.
4
Bloom
Stir in the smoked paprika and dried oregano over medium heat for 30 seconds until fragrant and the raw spice smell disappears completely.
5
Simmer
Deglaze with red wine, scraping up browned bits, then add beef, tomato, stock, carrot, potato, and bay leaf. Cover and simmer over medium-low heat for 80 minutes until beef is fork-tender.
6
Simmer
Stir in cannellini beans and simmer uncovered over low heat for 10 minutes until the sauce thickens enough to coat the back of a spoon.
7
Plate
Discard the bay leaf, ladle the stew into a bowl, and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g beef chuck
- 3.6 oz100g chorizo
- 1 cup180g cannellini beans
- 11 onion
- 2 clove2 clove garlic
- 11 carrot
- 11 small potato
- 5.2 oz150g canned tomato
- 1/2 cup120ml red wine
- 1 cup240ml beef stock
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp dried oregano
- 22 bay leaf
- 2 tbsp2 tbsp olive oil
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
