SPANISH BEEF STEW

By Julia Kjaer

A savory, tender beef chunk stew loaded with flavorful vegetables and finished with smoky paprika, use a pressure cooker for a 20 minute cook time.
Cuisine: American, Spanish

Ingredients

  • 2 tbs olive oil
  • 1 yellow onion, large, peeled and chopped
  • 3 cloves garlic, peeled and chopped
  • 1/2 green pepper, seeded, membranes removed, cut into 1" pieces
  • 1/2 red bell pepper, seeded, membranes removed, cut into 1" pieces
  • 1.5 lbs beef stew meat, cubed
  • 8 oz crushed tomatoes
  • 5 medium carrots, ends trimmed, cut into 1-inch pieces
  • 3 medium potatoes, cut into quarters
  • 1 tbs spanish paprika
  • 1 bay leaf
  • 1 qt beef broth
  • 1/2 cup red wine
  • 1 pinch Sel Magique Spicy Blend
  • freshly ground black pepper, to taste

Instructions

  • This is an excellent one-pot meal. Traditional Stews like this have many variations. Typical Spanish ingredients like sweet green and red peppers, along with smoky Spanish paprika add to the flavor, a dash of our Spicy Blend adds a kick. Easy to prepare by chopping and sautéing the veggies and and beef chunks, then simmering for a couple of hours. This recipe includes pressure cooker instructions, which reduces cooking time to about 20 minutes. We use a pressure cooker, which is standard kitchen equipment in Spain. We've included an alternate stovetop method :)
    Every Spanish family has their own favorite version of a beef stew, with many different ingredients. So, add your favorite vegetables, including peas, green beans, artichokes.
  • Heat a few tablespoons of olive oil in a large pot. Sauté the onion and garlic in the pan.
  • When onion is transparent, add peppers and continue to cook, stirring occasionally.
  • salt the cubed beef with a dash of Sel MAgique Spicy Blend
  • Add the beef chunks to the onion, garlic, and pepper mixture (also known as a sofrito), browning meat on all sides.
  • Add crushed tomatoes, carrots, potatoes, paprika, and bay leaf and stir.
  • Pour in wine and enough beef broth to cover ingredients.

Alternate stovetop method

  • Turn up heat and bring to a boil, then lower heat.
  • Simmer loosely covered for 60 to 90 minutes. Add water as needed, stirring occasionally.

Pressure cooker method

  • Lock on top and raise heat to high.
  • When pressure has built up, and it is "hissing," reduce the heat. Cook for 10 to 15 minutes at a steady pressure. 
  • Remove from heat and release pressure.
  • Carefully remove the lid and check the meat. Meat should be tender.
  • If further cooking is necessary, add water if needed and secure the lid. After the pressure has built up again, cook another 5 minutes.  
  • Serve and enjoy!