Best Hearty Spanish Beef Stew Recipes

SPANISH BEEF STEW

Spanish Beef Stew image

Spanish Beef Stew is a hearty one pot dinner with chuck roast slow cooked in a tomato sauce flavored with bell peppers, green olives, and Spanish paprika.

Provided by Sabrina Snyder

Categories Dinner

Time 3h15m

Number Of Ingredients 17

Ingredients

3 pounds beef chuck roast (, cut into 2 inch cubes)
3 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
3 tablespoons olive oil
1 yellow onion (, chopped)
2 carrot (, peeled and cut into 1/2 inch thick coins)
1 green bell pepper (, cut into 1/2 inch cubes)
4 cloves garlic (, minced)
1 tablespoon Spanish paprika
1 teaspoon dried oregano
2 bay leaves
28 ounces diced tomatoes
15 ounces crushed tomatoes
1/3 cup tomato paste
1/2 cup green olives (, sliced)
1 cup green peas

Steps:

Preheat oven to 325 degrees and toss beef cubes with flour salt and pepper.
Heat oil in large dutch oven on high heat and cook the beef on all sides until well browned then remove from the pan.
Lower heat to medium, add in the onions and cook until translucent, about 5-6 minutes.
Add in the carrots, bell pepper and garlic and stir well.
Add in the paprika, oregano, bay leaves, died tomatoes, crushed tomato, tomato paste and the beef and stir well.
Cook, covered in the oven, 2 to 2 1/2 hours.
Remove from the oven, add peas and olives and stir well.
Place back in the oven for 15 minutes.
Remove from oven. Stir and serve.

Nutrition Facts : Calories 453 kcal, Carbohydrate 20 g, Protein 37 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 117 mg, Sodium 740 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

SPANISH BEEF STEW

Spanish Beef Stew image

Beef stew is seasoned with smoked paprika, onions, garlic, and green olives. Made without potatoes, this is a great recipe to serve with simple steamed rice or even mashed potatoes, if you like. It's a stovetop recipe, so heating the oven is not needed.

Provided by Bibi

Categories Beef Stew

Time 3h15m

Yield 10

Number Of Ingredients 17

Ingredients

4 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
¼ cup all-purpose flour
2 teaspoons kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
3 tablespoons olive oil
2 (14.5 ounce) cans fire-roasted diced tomatoes, with juice
1 (14.5 ounce) can crushed tomatoes, preferably fire-roasted
2 cups chopped onions
2 medium carrots, cut into 1/2-inch rounds
2 medium green bell peppers, seeded and chopped
6 cloves garlic, minced
1 ½ tablespoons sweet paprika
1 tablespoon smoked Spanish paprika
1 teaspoon dried oregano
2 large bay leaves
1 ½ cups frozen green peas
⅔ cup pitted green olives, sliced

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.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 19.7 g, Cholesterol 82.5 mg, Fat 26.1 g, Fiber 4.1 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 969.5 mg, Sugar 5.8 g

COCIDO - TRADITIONAL SPANISH STEW - HEARTY!

Cocido - Traditional Spanish Stew - Hearty! image

Cocido is believed to have originated in Madrid, and is considered to be one of Spain's national stews. Very hearty, it is a flavorful combination of several meats, chickpeas, cabbage, green olives and more! There are many versions; this one is from one of my mom's favorite cookbooks, 'Casserole Cookery', published in 1966 as...

Provided by Martha Price

Categories Other Main Dishes

Time 1h35m

Number Of Ingredients 15

Ingredients

1 lb pork shoulder, cut into 1-inch cubes
12 chicken legs or thighs
2 Tbsp olive oil
2 clove garlic, minced
1 and 1/2 tsp salt
3/4 tsp crushed oregano
1/2 tsp pepper
3 c boiling water
1 lb cooked ham, diced
1 jar(s) (4 and 3/4 oz) pimento-stuffed green olives, drained
2 medium green peppers, sliced
1 and 1/2 c sliced scallions
1/2 c cabbage, shredded
1 c chopped celery
2 can(s) (1 b., 4-oz.) chick peas (garbanzos) drained

Steps:

1. In a 6-7 quart casserole or pot, brown pork, than chicken, in the oil. Add garlic, seasonings and water. Cover and simmer for 30 minutes, or a few minutes longer until pork is almost done.
2. Add rest of ingredients. Simmer 15 minutes longer, or until vegetables are tender.

HEARTY BEEF STEW

Hearty Beef Stew image

I DISCOVERED this recipe several years ago when we belonged to a newcomers group. It's a real lifesaver when you have company...and when you live in Florida, you have company often! Put it in the oven, forget it and be gone for the day with your guests. When you return home, fix a salad, warm some bread and dinner will be ready. The men especially love it! -Virginia Brown, Hudson, Florida

Provided by Taste of Home

Categories Dinner

Time 3h15m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

2 pounds beef stew meat
6 to 7 medium potatoes, peeled and cut into 1-1/2-inch pieces
2 medium onions, cut into wedges
8 medium carrots, cut into 1-inch pieces
4 to 5 celery ribs, cut into 1-inch pieces
1 can (4 ounces) sliced mushrooms, drained
1/3 cup quick-cooking tapioca
1-1/2 teaspoons salt
1 beef bouillon cube
1 teaspoon sugar
2 bay leaves
1-1/2 teaspoons dried thyme
3 cups tomato juice

Steps:

In a 4-qt. Dutch oven or baking dish, layer the first 12 ingredients; pour tomato juice over all. Cover and bake at 325° for 3 hours, stirring occasionally, or until the meat and vegetables are tender. Remove bay leaves before serving.

Nutrition Facts : Calories 349 calories, Fat 8g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 965mg sodium, Carbohydrate 44g carbohydrate (11g sugars, Fiber 5g fiber), Protein 26g protein.