Catalan Beef Stew Recipe - Estofado de Ternera a la Catalana

By
Lisa & Tony Sierra
Lisa & Tony Sierra
Lisa and Tony Sierra are freelance writers and Spanish food experts who lead culinary tours of the country.
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Updated on 03/7/22
Delicious Catalan-style beef stew
Westbury / Getty Images
Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Servings: 4 servings
Nutrition Facts (per serving)
749 Calories
33g Fat
25g Carbs
79g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 749
% Daily Value*
Total Fat 33g 43%
Saturated Fat 11g 53%
Cholesterol 225mg 75%
Sodium 518mg 23%
Total Carbohydrate 25g 9%
Dietary Fiber 5g 19%
Total Sugars 10g
Protein 79g
Vitamin C 28mg 142%
Calcium 119mg 9%
Iron 10mg 56%
Potassium 1618mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for Catalan Beef Stew or "Estofado de Ternera a la Catalana" is easy and has a unique flavor, due to a surprise ingredient—chocolate! While the stew simmers, prepare a pot of white rice to accompany it.

Ingredients

  • 1/4 cup Spanish olive oil

  • 2 pounds stew beef, cut into cubes

  • 1 tablespoon all-purpose flour

  • 8 ounces red wine

  • 4 cloves garlic, cut into halves

  • 2 onions, chopped

  • 2 tomatoes, chopped

  • 1 carrot, sliced

  • 1 stalk celery, chopped

  • 1 leek, chopped

  • 1 ounce unsweetened baking chocolate

  • 1/4 teaspoon cinnamon

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 1/2 cups beef stock

Steps to Make It

This recipe can be made in either a large stock pot or a pressure cooker. If using a pressure cooker, cooking time will be reduced to about 30 minutes.

  1. Chop the garlic, onions, tomatoes, carrot, celery, and leek.

  2. Pour the olive oil into a large pot with a heavy bottom, or the pressure cooker.

  3. Heat the oil and add the cubed stew meat. Brown the meat for 3 to 4 minutes.

  4. Add the flour and stir. Add the wine and stir. Cook for 1 minute.

  5. Add the garlic, onions, tomatoes, carrot, celery and leek to the pot and stir ingredients.

  6. Cut the square of baking chocolate in half and add to the pot.

  7. Add beef stock to the pot, stir and bring to a boil.

  8. If you are using a standard pot, partially cover and lower to a simmer. Then allow to simmer for an hour to an hour and a half—or until the meat is tender.

  9. If you are using a pressure cooker, put on lid and lock. Cook on high pressure for 15 minutes. Remove from heat and allow pressure to drop naturally. This may take 10 minutes. Remove lid and simmer uncovered for another 10 minutes to thicken the stock.

Serve with French-style bread on a bed of white rice.

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