Like a lot of beef stews, Spanish Beef Stew, should be nourishing, cheap, and wholly comforting. This recipe is also decidedly one-pot (unless you use a slow cooker or pressure cooker).
That should make it an effortlessly simple dish if you want a hearty, filling meal to share with your family and friends.
A Spanish version of beef stew can be known as carne en salsa, beef estofado, or carne guisada (Also check out How To Make Res Guisada From Scratch?) though its cooking method and ingredients can vary slightly depending on the region and the chef.
To make Spanish Beef Stew, you will need cheap beef cuts such as beef chuck. Use your typical stewing vegetables like carrots, onion, diced potatoes, and bell peppers.
Garlic also helps bring in a lot of flavors, as do a range of herbs though these are optional. Try to add the diced potatoes close to the end of the cooking time so they do not turn mushy.
Ingredients List
Even though this is a Spanish Beef Stew, there should be plenty of familiar ingredients. Head to your butchers and ask them to chop up one and a quarter pounds of beef chuck into small cubes but not quite bite-sized pieces.
If you have an open bottle of red wine, or even white wine, feel free to use that and around three-quarters of a cup will do. You will also need to peel around four medium carrots and chop up three medium-sized waxy potatoes.
Three tablespoons of olive oil
One and a quarter pounds (600g) of beef chuck
Four garlic cloves, minced
One diced large onion
One bell pepper, diced (green or red will do)
Four medium-sized carrots, peeled and then diced
Three medium-sized waxy potatoes, bite-sized chunks
Two bay leaves
Salt
Black pepper
Whole black peppercorns
Three-quarters of a cup of wine (180ml), either red or white
Water, enough to cover the beef
Substitutions
When you are sourcing the ingredients for Spanish Beef Stew, you can provide some variation. That includes the vegetables, the cuts of beef, and even the spices.
This is a relatively versatile dish so feel free to change it up as you see fit. If you like it spicy or more tomato-based then you can do that too.
The Beef Cuts
This includes the cuts of beef that you use as there are 20 to choose from in Spain. For this stew, you would be advised to use chuck beef (aguja) though you can also use topside (guiso de tapa).
When you do select your beef chuck, try to make sure that it is well-marbled and you can use leaner cuts such as jarrete or aleta.
You could also use more prized cuts of beef though that might be a bit expensive, especially for a stew. The most prized Spanish cuts of beef include tenderloin, known as solomillo, and large end or rib roast, called chuletón.
It would be recommended to use beef chuck as it tenderizes well and you can lose a lot of the beef’s flavor when you use those prize cuts.
Use Another Meat
If you do not want to use beef chuck, you can substitute that for another meat. Typically, that would mean pork as it has a similar texture to beef and would require a similarly long cooking time.
If you do use pork, chop the pieces into similarly-sized chunks as these will shrink too.
The Vegetables
For the vegetables, the color of the bell pepper does not matter too much. If you prefer green to red then you can do so, or vice versa. You can also use chopped shallots instead of onions for a subtler flavor.
Ensure that the substituted vegetables are the same volume for the recipe though. It can be all about proportion to get the right balance.
The potatoes are important as they are introduced late into the cooking process. They should be waxy so they will hold their shape in the stew. That should mean Yukon Golds, fingerling potatoes, or small red potatoes.
The Spices And Herbs
Looking at the list of ingredients, you may note that there are not any spices or even herbs. That’s largely because the beef is the dominant ingredient though the tablespoon of whole peppercorns does give the dish a good kick.
You can throw in some of your favorite herbs like parsley or oregano as that can work well here.
Spicy Spanish Beef Stew
There are spicy variations of Spanish Beef Stew. These recipes tend to use a can of diced tomatoes, halved green olives, and a jar of sofrito to bring in a lot of flavors.
Sofrito is a common tomato sauce in Spain too. Spanish paprika goes really well in a recipe if you are using diced tomatoes too for a rich sauce.
The Liquid
For the liquid, you can use water though beef broth does bring another variation of flavor to the dish. It also complements the beef incredibly well, which you may expect.
The choice of wine is important as red wine is typically used and Spain has some superb ones. White wine can be used, and even dry sherry wine if you want a bold flavor.
The Method For Making Spanish Beef Stew
A Spanish Beef Stew is not that different from most stews as it does not require much preparation. This is a meal you can set up and then leave to cook for hours while you get on doing something else.
It can take a few hours for all of those flavors to fully develop so give it time. Keep it low and slow and you will not be disappointed, even though it will take longer to cook as it will need between four and five hours in the slow cooker.
Cut your beef chuck into large cubes. This can be done by your butcher yet they should be bigger than bite-sized pieces. Each cube will shrink during the cooking process so keep the sizes of the chunks consistent.
Generously sprinkle on some salt and pepper over the beef chuck and ensure an even coating.
Heat two tablespoons of olive oil in your heavy pot. A Dutch oven is ideal for this recipe due to the volume of the stew and how it cooks.
Brown the chuck beef chunks on each side. You may want to do this in batches so you do not overcrowd the pot. Set the beef chuck aside once fully browned though you can add more olive oil if the pot dries up.
Add your diced bell peppers, onions, and minced garlic cloves into the same pot.
Leave the vegetables and garlic to sauté on a medium heat for around ten minutes until they are soft and tender. They should also brown nicely but not caramelize and certainly not burn. You may want to add a touch of water to ensure that the vegetables cook well.
Next, add your peeled carrot chunks with a full tablespoon of whole peppercorns for a burst of flavor.
Pour in your red wine and make sure that you give the mixture a good stir.
Allow the pot to come to a simmer for two minutes and leave to cook until the wine has reduced by around two-thirds.
Return the beef chuck to the pot, add your bay leaves, and add water to ensure that the beef chunks are fully covered. You can substitute the water with beef broth for even more flavor.
Bring the mixture to a boil, give it a stir, add the lid, and reduce the heat to a steady simmer.
Cook the mixture on the stove for around one and a half hours or until the beef has tenderized.
Lift the lid on the pot and add the bite-sized pieces of potatoes.
Leave the lid off the pot and leave the mixture to simmer for around 20 minutes to make sure that the potatoes fully cook through.
Use your wooden spoon to take a taste and add more seasoning if you feel that it needs it.
Serve while hot though you can leave it to rest for a few hours, even overnight, so the flavors develop even more.
If you prefer your stew a little thicker then take out a ladle of vegetables with broth and blitz them. Once finished in the blender, return the purée to the pot and mix it well.
Different Cooking Methods
There are some who truly enjoy the low and slow cooking method. Instead of using a Dutch oven or the stovetop, you can prepare the Spanish Beef Stew and then cook it in a slow cooker.
That still means well searing the beef chuck and reducing the red wine. However, the majority of the cooking time will be in the slow cooker.
Remember that there are essentially four different stages for creating a Spanish Beef Stew. No matter if you prepare the dish in one large pot, a Dutch oven, a slow cooker, or an electric pressure cooker.
You begin by ensuring that the beef chuck is well-seared and browned. Next up, soften up the vegetables. Ensure that the red wine reduces and that the liquid covers the beef chuck. Finally, leave it to cook and that’s it.
Vegetarian Variations
Though the most crucial component of this Spanish Beef Stew is the meat, the vegetables are important too. Not so important that you should not feel that you can mix them up.
That includes your favorite color of bell pepper and the waxy potatoes that you prefer.
One vegetable that you may feel implored to include is the humble mushroom. These can take on a lot of the beef’s flavor so consider some oyster mushrooms or chop up some large portobello mushrooms instead.
If you do decide to add mushrooms, add them when you add the potatoes. They should take a similar amount of time to fully cook.
The Red Wine
One of the most crucial components of any hearty stew is the red wine. Spain is a great place to source some fabulous red wines that can add some great depth to your dish.
For Spanish Beef Stew, that typically means a Ribera del Duero or a typical Spanish Rioja would work well too. If you can find it, use a bottle of Toro as that also works exceptionally well in a beef stew.
The wine that comes with this Spanish Beef Stew does not have to end up all in the pot. Serve bowls of the stew with a glass of sherry wine, ideally an Oloroso sherry.
How To Serve Spanish Beef Stew
This Spanish Beef Stew should be special but not all that different from typical stews. With that in mind, present the pot or Dutch oven on the table and dish out ladles into bowls.
A chopped-up baguette is ideal to represent how rustic the dish is as it can be considered peasant food. The broth should not go to waste and the pieces of bread can mop up any excess liquid.
There is always room for more vegetables so think about adding some variation. That can include some roasted vegetables to add some crunch like asparagus spears or roasted root vegetables.
There are already several waxy potatoes in the stew itself so mashed potatoes or roasted potatoes are probably a bit much. Alternatively, a salad can add a lightness to the meal which goes well with the richness of the stew itself.
The Nutritional Value Of Each Serving
Each bowl of delicious Spanish Beef Stew should amount to around 550kcal. This specific recipe should be ideal for four people, each getting a decent serving.
It is a hearty stew so you should expect 37.5g of carbohydrates (a lot of those from the potatoes), and 31.6g of protein from the beef. There will be around 27g of fat with 8.7g of that being saturated fat and another gram being trans fats.
You can also expect around 97.8mg of cholesterol and 190mg of sodium.
Going even deeper, there should be around 1540mg of potassium, 5.5g of fiber, and 7.2g of sugar. For vitamins, you can expect 10335IU of vitamin A, 44mg of vitamin C, and 80mg of calcium with 4.8mg of iron.
Final Thoughts
A bowl of Spanish Beef Stew is ideal when the weather begins to turn around fall. The thick and rich sauce should be enjoyed and savored with a piece of a chopped-up baguette.
It is a hearty dish that you can prepare in advance and then leave for hours to allow the flavors to develop. This is also a recipe that should be enjoyed with others so invite family and friends round to enjoy a ladle each.
Frequently Asked Questions
What Should You Serve With Spanish Beef Stew?
You can simply serve a bowl of Spanish Beef Stew as it is and it should prove filling enough. Chop up a baguette so guests can mop up some of that delicious broth.
To provide relief to the rich stew, you can prepare a green salad to go with it. The stew does contain hearty vegetables yet you can roast some up like asparagus spears so they provide a crunch to the softness of the ingredients.
What Other Hearty Spanish Stews Are There?
If you enjoy a bowl of Spanish Beef Stew then there are other hearty Spanish stews to try too. Fricandó is a Beef and Mushroom Stew that is traditionally eaten in Catalonia.
For a fish variation, try Tuna Stew, also known as Marmitako, from the Basque Country. There’s also a Spanish Chicken Stew, known as Chicken Chilindron or Spanish Bull Tail Stew called Rabo de Toro.
Three medium-sized waxy potatoes, bite-sized chunks
Two bay leaves
Salt
Black pepper
Whole black peppercorns
Three-quarters of a cup of wine (180ml), either red or white
Water, enough to cover the beef
Directions
Cut your beef chuck into large cubes. This can be done by your butcher yet they should be bigger than bite-sized pieces. Each cube will shrink during the cooking process so keep the sizes of the chunks consistent.
Generously sprinkle on some salt and pepper over the beef chuck and ensure an even coating.
Heat two tablespoons of olive oil in your heavy pot. A Dutch oven is ideal for this recipe due to the volume of the stew and how it cooks.
Brown the chuck beef chunks on each side. You may want to do this in batches so you do not overcrowd the pot. Set the beef chuck aside once fully browned though you can add more olive oil if the pot dries up.
Add your diced bell peppers, onions, and minced garlic cloves into the same pot.
Leave the vegetables and garlic to sauté on a medium heat for around ten minutes until they are soft and tender. They should also brown nicely but not caramelize and certainly not burn.
You may want to add a touch of water to ensure that the vegetables cook well.
Next, add your peeled carrot chunks with a full tablespoon of whole peppercorns for a burst of flavor.
Pour in your red wine and make sure that you give the mixture a good stir.
Allow the pot to come to a simmer for two minutes and leave to cook until the wine has reduced by around two-thirds.
Return the beef chuck to the pot, add your bay leaves, and add water to ensure that the beef chunks are fully covered. You can substitute the water with beef broth for even more flavor.
Bring the mixture to a boil, give it a stir, add the lid, and reduce the heat to a steady simmer.
Cook the mixture on the stove for around one and a half hours or until the beef has tenderized.
Lift the lid on the pot and add the bite-sized pieces of potatoes.
Leave the lid off the pot and leave the mixture to simmer for around 20 minutes to make sure that the potatoes fully cook through.
Use your wooden spoon to take a taste and add more seasoning if you feel that it needs it.
Serve while hot though you can leave it to rest for a few hours, even overnight, so the flavors develop even more.
If you prefer your stew a little thicker then take out a ladle of vegetables with broth and blitz them. Once finished in the blender, return the purée to the pot and mix it well.
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