7 Secrets for a Delicious Spanish Beef Stew You Must Try
Kicking off the fall season with a hearty beef stew is the perfect way to ward off the first chills of the season. This traditional cooking method, especially beloved in mountainous regions, is a classic choice for any kitchen that values the art of slow-cooked meals. While the preparation may be timeless, the Spanish beef stew (or "estofado de carne") remains a standout option for anyone looking to savor the deep, rich flavors of well-prepared beef.
Ingredients
- 2 lbs Stewing beef, cut into 2-inch cubes
- 1 tbsp Olive oil
- 1 Onion, chopped
- 1 Carrot, chopped
- 1 Celery stalk, chopped
- 2 Cloves garlic, minced
- 1 tbsp Flour
- 2 cups Beef broth
- 1 cup Red wine
- 1 tbsp Tomato paste
- 1 Bay leaf
- 1 tsp Dried thyme
- ½ tsp Dried rosemary
- Salt and pepper to taste
- 2 lbs Potatoes, peeled and cubed
- 1 cup Frozen peas
Instructions
- Brown the beef: Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper. Brown beef on all sides. Remove beef from pot and set aside.
- Sauté vegetables: In the same pot, add onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.
- Make a roux: Sprinkle flour over vegetables and stir to coat. Cook for 1 minute, or until the flour is lightly browned.
- Add liquids and seasonings: Gradually whisk in beef broth, red wine, tomato paste, bay leaf, thyme, and rosemary. Bring to a boil, then reduce heat to low.
- Simmer beef: Return beef to the pot. Cover and simmer for 1-2 hours, or until beef is tender.
- Add potatoes and peas: Stir in potatoes and peas. Cover and simmer for another 30 minutes, or until potatoes are tender.
- Season and serve: Season with salt and pepper to taste. Remove bay leaf. Serve hot with crusty bread.