:max_bytes(150000):strip_icc()/20250922-SEA-SpanishBeefStew-AnhNguyen-HERO-d3da451306ad41a7a7abc223e98be812.jpg?w=780&resize=780,470&ssl=1 "My infallible Spanish beef stew is rich, tender and comforting each time")
These Spanish beef stews look at daring and smoky flavors and long, slow cooking to transform a difficult cup into something rich and tension in the spoon. My version is inspired by regional dishes such as the Estofado de Ternera, building a base with onions, garlic and a lot of smoked paprika before superimposing in peppers, carrots and mushrooms. Dry red wine and tomatoes provide acidity and depth, while thyme and bay leaves scented the stew while it was slowly braised in the oven.
Why it works
- A slow embers of the oven gently decomposes the connective tissue of the beef, producing meat of a fork trend.
- The smoked paprika, the roasted peppers and the red wine go to bed in depth, the acidity and the softness, balancing the richness of the stew.
The method is simple: brown the beef for the flavor, blow up the aromatics, add everything else to the pot and let the oven do the work. During four hours, the beef decomposes slowly, the vegetables soften and the sauce is reduced into a red and brick red sauce which clings to each piece of meat. A quick stove finish more concentrates the sauce, ensuring that it is shiny and thick enough to coat the back of a spoon.
A spoonful of sure cream or tangy yogurt at the end illuminates the flavors and adds a cooling contrast to paprika and wine. Serve it with crisp bread to absorb the sauce, or on rice or potatoes for a warmer meal.
Serious eats / anh nguyen
My infallible Spanish beef stew is rich, tender and comforting each time
Cook mode
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2 tablespoons (30 ml)) extra virgin olive oil
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2 books Beef stew meat or chest, cut into pieces 1 1/2 inches
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Kosher salt and freshly ground black pepper
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1 big YELLOW onion (8 ounces; 226 g), finely chopped (by the way 1 1/2 cups))
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3 AVERAGE pods garlic (about 1/2 ounce; 15 g))
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1 (12 ounces) pot Piquillo or roasted red peppers, drained
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1 big carrot (4 1/4 ounce; 120 g), peeled and cut into large pieces
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8 ounces (226 g)) mushroomsso large
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1 1/2 teaspoon Smoked Spanish paprika
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1 cup (240 ml) dry red winelike Rioja
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1 (28 ounces) can dice tomatoes
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2 1/2 tablespoons Tomato paste (1 1/4 ounces; 35 g))
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1 tablespoon (15 ml)) Worcestershire sauce
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2 bay leaves
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4 strands Fresh thyme
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1 cup sour cream or plain yogurt (8 ounces; 226 g), to serve
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Adjust the oven grid to the lower average position and preheat the oven to 275 ° F (135 ° C).
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Patre beef with paper towels and sprinkle everywhere with salt and black pepper.
Serious eats / anh nguyen
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In a large Dutch oven, heat the oil over high heat until the flicker. Cook half of the beef until golden on all sides, 4 to 5 minutes, setting the heat if necessary to avoid burning. Transfer golden beef to a plate and repeat with the rest of the beef.
Serious eats / anh nguyen
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Reduce the heat to medium. Add the onion and garlic and cook, stirring from time to time, until it is softened and is slightly golden, about 7 minutes.
Serious eats / anh nguyen
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Add the peppers, carrots, mushrooms, paprika, wine, tomatoes, tomato paste, Worcestershire sauce, bay leaves and thyme. Bring to emissage over medium heat. Add the beef and the plate juices to the pot. Cover and transfer to the oven. Cook until the beef is tender, about 4 hours.
Serious eats / anh nguyen
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Remove the stew from the oven and throw thyme and bay leaves. Reduce over medium-low heat until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Season with taste with salt and pepper.
Serious eats / anh nguyen
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Let cool slightly. Serve with sure cream or plain yogurt.
Serious eats / anh nguyen
Special equipment
Grand Dutch oven
Notes
If you use roasted red peppers in a loop, cut the peppers roughly before adding them to the stew.
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