beef stew spanish recipe

Written ByJenny Smyth Posted on
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The Best beef stew spanish recipe

I’ve been making this Spanish beef stew recipe for years, and it’s a staple in our household. My family loves it, and it’s always a hit at family gatherings.

The recipe originated from my mother-in-law, who learned it from her grandmother in Spain. It’s a traditional dish that’s been passed down through generations, and I’m happy to share it with you today.

When I think of this stew, I think of warm, comforting flavors that evoke feelings of home and love. The rich aroma of slow-cooked beef, the tang of tomato and red wine, and the subtle spices all come together to create a truly delicious meal.

My kids always ask for seconds (and sometimes even thirds!) , which is a testament to how much they adore this dish.

As for me, I love how easy it is to make and how versatile it is – perfect for a weeknight dinner or a special occasion. Plus, the leftovers are just as tasty the next day, making it an ideal meal prep option.

The best part? This stew is packed with nutrients from the beef, vegetables, and herbs, making it a guilt-free pleasure for our family.

Spanish Beef Stew

4.6 from 1605 votes

A hearty and flavorful beef stew inspired by Spanish cuisine. This dish features tender beef, vegetables, and rich spices, perfect for a comforting meal.

Prep Time20 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time2 hours 50 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Beef

2 lbs beef chuck, cut into cubes
1 tsp salt
1 tsp black pepper

For the Vegetables

2 medium onions, chopped
4 cloves garlic, minced
2 large carrots, chopped
2 stalks celery, chopped
1 red bell pepper, chopped

For the Stew

2 tbsp olive oil
1 can (14.5 oz) diced tomatoes
1 cup red wine
2 cups beef broth
1 tsp smoked paprika
1 tsp ground cumin
1 bay leaf
2 tbsp tomato paste
1 tbsp honey

👨‍🍳Directions

1Season beef cubes with salt and pepper.
2Heat olive oil in a large Dutch oven over medium-high heat.
3Add beef in batches, searing each side until browned, about 5-7 minutes.
4Remove beef from pot and set aside.
5In the same pot, add onions, garlic, carrots, celery, and bell pepper.
6Cook, stirring occasionally, until vegetables are softened, about 8-10 minutes.
7Add diced tomatoes, red wine, beef broth, smoked paprika, cumin, bay leaf, and tomato paste to the pot.
8Stir well to combine.
9Bring to a boil, then reduce heat to low, cover, and let simmer for 2 hours, or until beef is tender and easily pierced with a fork.
10Stir in honey and adjust seasoning with salt and pepper if needed.
11Remove bay leaf before serving.
12Serve Spanish Beef Stew hot, garnished with chopped parsley if desired.

🔧Equipment

Large Dutch oven or heavy-bottomed pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 7g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 10g🥩Protein: 35g

📝Notes

Tips: For a richer flavor, use a full-bodied red wine. If you prefer a thicker stew, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the stew during the last 10 minutes of cooking.

Watch Video Of How Spanish Beef Stew Works

This Spanish beef stew recipe has become a staple in our household over the years – so much so that we often find ourselves craving its hearty flavors on even the most mundane days.

Not only does it taste amazing straight out of the pot (or oven), but its leftovers make excellent additions to sandwiches or wraps when reheated.

For storage ideas, consider dividing leftovers into individual portions or transferring them directly into glass jars with tight-fitting lids – perfect for quick reheats whenever you need them.

❓ Frequently Asked Questions About Spanish Beef Stew

Q: What type of beef is best suited for this Spanish beef stew recipe?

A: For this recipe, you’ll want to use tougher cuts of beef such as chuck or round. These types of meat are perfect for slow-cooking and will result in tender, fall-apart pieces that just melt in your mouth.

Q: Can I make this stew in a slow cooker?

A: Absolutely! In fact, using a slow cooker is one of the best ways to prepare this stew. Simply brown the beef and cook the vegetables as instructed, then transfer everything to the slow cooker with your chosen seasonings and let it cook on low for 8-10 hours. This method will result in an even more tender final product.

Q: What if I don’t have any red wine on hand?

A: If you don’t have red wine or prefer not to use it, you can substitute it with an equal amount of beef broth or water. However, keep in mind that the flavor will be slightly different.

Q: How long does this stew keep in the fridge or freezer?

A: Cooked stew will keep in the fridge for up to 5 days when stored properly in an airtight container. You can also freeze it for up to 3 months – simply thaw overnight in the fridge or reheat as needed.

Q: Can I make this recipe without any potatoes?

A: While potatoes are an excellent addition to this stew, you can omit them if you prefer or if your family has dietary restrictions.

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