SLOW COOKER SPANISH BEEF STEW
I have never heard a complaint of my beef stew, it's a great new take on an old favorite! I prefer to serve stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for even more Spanish style.
Provided by Moefunk04
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 4h20m
Yield 6
Number Of Ingredients 8
Steps:
- Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
- Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
- Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
- Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.
Nutrition Facts : Calories 240.6 calories, Carbohydrate 13.6 g, Cholesterol 39.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 19.6 g, SaturatedFat 1.9 g, Sodium 821.7 mg, Sugar 2.8 g
SPANISH BEEF STEW
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
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
BEEF STEW WITH POTATOES, SPANISH STYLE
Make and share this Beef Stew With Potatoes, Spanish Style recipe from Food.com.
Provided by FloridaGrl
Categories Stew
Time 55m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Brown the beef tips in oil. When half cooked, add green pepper, onion, bay leaf, garlic and paprika.Cook with tomatoes over medium heat for 15 minutes.
- Place potatoes with meat and tomato mixture in casserole dish and bake for 40 minutes. Decorate with peas and pimento strips.
Nutrition Facts : Calories 588.3, Fat 28.7, SaturatedFat 9.1, Cholesterol 113.6, Sodium 209.4, Carbohydrate 46.6, Fiber 7, Sugar 6.1, Protein 36.6
CROCK POT SPANISH INSPIRED BEEF STEW
A hearty beef stew begging to warm you up on a cold night. The recipe is an original from my kitchen inspired by some Spanish ingredients such as smoked paprika and dry sherry. I think this is best served with crusty bread and a salad. Oh, and I'm not saying this is authentic but it is good!Please make sure you use a large crockpot.
Provided by atm1970
Categories Stew
Time 8h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Prep all vegetables: onions, garlic, carrots, potatoes and turnips. Set aside.
- Trim meat of all visible fat and cut into 1 inch cubes.
- Season meat with kosher salt and pepper.
- Dredge meat in flour shaking all excess flour off. I use a plastic baggy to do this and make less of a mess.
- Heat olive oil in a large skillet on medium high heat.
- Once the oil is hot enough add meat and brown on all sides. You may have to do this in batches depending on the size of your skillet.You do not want to cook the meat all the way through, just brown the meat.
- Remove meat from skillet and set aside.
- Add dry sherry to the pan picking up any of the browned pieces and reducing the liquid to one half.
- Add the beef broth. Allow the liquid to come to a boil an simmer for about 3 minutes.
- Turn heat off and add tomatoes paste and whisk until the liquid is smooth.
- Add smoked paprika and stir so it's completely incorporated into the tomato/broth mixture.
- Add onions,garlic, turnips, potatoes, carrots and meat to the crockpot.
- Pour tomato broth over the meat and vegetables.
- Add thyme and parsley sprigs and mix through the stew.
- Set crockpot on low and cook for 8-9 hours or until meat is very tender.
- Add salt and pepper to taste, if needed, when the stew is done.
SPANISH BEEF AND POTATO STEW W SAFFRON FROM LA MANCHA (TONJUNTO
The food of La Mancha is hearty, and this stew is simplicity itself. It is sometimes called tonjunto, meaning "everything is thrown all together." Serve with crusty bread.
Provided by Olha7397
Categories Stew
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the olive oil, bell peppers, onion, garlic, and beef in the stew pot, in that order.
- Layer the potatoes on top of the beef.
- Add the salt, pepper, cloves, bay leaf, and saffron.
- Pour the wine over and add enough water to cover.
- Bring to a boil, reduce the heat to low, cover, and cook until the meat is very tender, about 2 hours.
- Makes 4 servings.
- Serve immediately Real Stew.
Nutrition Facts : Calories 1087.9, Fat 76.5, SaturatedFat 23.7, Cholesterol 170.9, Sodium 1900.8, Carbohydrate 38.6, Fiber 4.6, Sugar 5, Protein 50.5
HEARTY SPANISH BEEF STEW
I took two of my favorite Cuban dishes, ropa vieja, and picadillo, to create this Spanish beef stew. Serve with cooked rice if desired.
Provided by thedailygourmet
Categories Beef Stew
Time 2h30m
Yield 4
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
- Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
- Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
- Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
- Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.
Nutrition Facts : Calories 304.7 calories, Carbohydrate 12.2 g, Cholesterol 67.4 mg, Fat 17.6 g, Fiber 2.4 g, Protein 23.1 g, SaturatedFat 5.4 g, Sodium 741.6 mg, Sugar 4.5 g
SPANISH BEEF STEW
This is a favorite recipe of mine that I found in a copy of Good Houskeeping in 1997. Unlike most stews, this begins with a whole piece of meat, which is shredded after cooking. Great with fresh bread!!
Provided by Missy Merrill
Categories Stew
Time 4h45m
Yield 6 Main Dish Portions, 6 serving(s)
Number Of Ingredients 14
Steps:
- Cut steak into thirds.
- In a Dutch oven, heat steak, chopped onion, carrot, bay leaf, 1 tsp.
- Salt and 5 cups water to boiling over high heat.
- Reduce heat to low; cover and simmer 3 hours, until meat is very tender.
- Remove from heat, remove cover and let stand for 30 minutes.
- (Or, cover and refrigerate overnight.) In a skillet, heat olive oil over medium heat.
- Add slice onion, peppers, and remaining 1 tsp.
- Salt cook, stirring often, for 15 minutes or until vegetables are tender.
- Stir in garlic, chiles, and cinnamon and cook 30 seconds.
- Stir in tomatoes with juice; cook 5 minutes.
- Remove beef to bowl; strain broth.
- Reserve 2 cups broth.
- (Save remaining broth for another day) With 2 forks, shred beef into fine strips.
- Stir reserved broth and shredded meat into pepper mixture and simmer, uncovered, stirring occasionally, for 10 minutes.
Nutrition Facts : Calories 349.3, Fat 15.7, SaturatedFat 5.6, Cholesterol 107.2, Sodium 860, Carbohydrate 12.5, Fiber 3.1, Sugar 5.5, Protein 38.4
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