Name: Spanish Beef Stew
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Boneless beef chuck, trimmed and cut into 1 1/2-inch pieces - 4 pounds; All-purpose flour - ¼ cup; Kosher salt, or to taste - 2 teaspoons; Ground black pepper, or to taste - ½ teaspoon; Olive oil - 3 tablespoons; Fire-roasted diced tomatoes, with juice - 2 (14.5 ounce) cans; Crushed tomatoes, preferably fire-roasted - 1 (14.5 ounce) can; Chopped onions - 2 cups; Carrots, cut into 1/2-inch rounds - 2 medium; Green bell peppers, seeded and chopped - 2 medium; Garlic, minced - 6 cloves; Sweet paprika - 1 ½ tablespoons; Smoked Spanish paprika - 1 tablespoon; Dried oregano - 1 teaspoon; Bay leaves - 2 large; Frozen green peas - 1 ½ cups; Pitted green olives, sliced - ⅔ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spanish Beef Stew

1. Boneless beef chuck, trimmed and cut into 1 1/2-inch pieces - 4 pounds

2. All-purpose flour - ¼ cup

3. Kosher salt, or to taste - 2 teaspoons

4. Ground black pepper, or to taste - ½ teaspoon

5. Olive oil - 3 tablespoons

6. Fire-roasted diced tomatoes, with juice - 2 (14.5 ounce) cans

7. Crushed tomatoes, preferably fire-roasted - 1 (14.5 ounce) can

8. Chopped onions - 2 cups

9. Carrots, cut into 1/2-inch rounds - 2 medium

10. Green bell peppers, seeded and chopped - 2 medium

11. Garlic, minced - 6 cloves

12. Sweet paprika - 1 ½ tablespoons

13. Smoked Spanish paprika - 1 tablespoon

14. Dried oregano - 1 teaspoon

15. Bay leaves - 2 large

16. Frozen green peas - 1 ½ cups

17. Pitted green olives, sliced - ⅔ cup

How to cook deliciously - Spanish Beef Stew

1. Stage

Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.

6. Stage

Remove bay leaves and serve warm.