Estofado de Carne con Vino Tinto: Spanish Beef Stew

Spanish beef stew in a white bowl.

Manuel Alvarez / Getty Images 

Prep: 10 mins
Cook: 2 hrs
Total: 2 hrs 10 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
551 Calories
19g Fat
22g Carbs
55g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 551
% Daily Value*
Total Fat 19g 25%
Saturated Fat 6g 28%
Cholesterol 158mg 53%
Sodium 371mg 16%
Total Carbohydrate 22g 8%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 55g
Vitamin C 9mg 45%
Calcium 89mg 7%
Iron 7mg 38%
Potassium 1018mg 22%
*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 simple Spanish beef stew with red wine (estofado de carne con vino tinto) is a traditional recipe that is full of carrots, garlic, and onions. The crushed tomatoes and red wine reduce down and give the sauce a deep brown color and a rich flavor.

It is easy to prepare by chopping and sauteing vegetables and beef chunks, then simmering for a couple of hours. No time to wait? Pressure cooker instructions are included, which reduce cooking time to about 20 minutes. 


  • 13 ounces (375 grams) carrots

  • 1 medium or large yellow onion

  • 2 large cloves garlic

  • 3 tablespoons olive oil

  • 1/4 cup plus 1 to 2 tablespoons all-purpose flour, divided

  • 1 3/4 pounds (800 grams) beef stew meat, cut into chunks

  • 8 ounces (250 milliliters) canned crushed tomatoes

  • 2 cups (500 millilitersred wine

  • 2 cups (500 milliliters) water

  • 1 bay leaf

  • 1/2 teaspoon rosemary

  • 1/2 teaspoon thyme

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Rinse carrots thoroughly, rubbing off any dirt and debris. Trim off the carrot top. Chop carrots into small pieces (1/4 inch). It is not necessary to peel the carrots.

  2. Peel and finely chop the onion and garlic.

  3. Pour a few tablespoons olive oil into a large pot or pressure cooker and heat on medium.

  4. While oil is heating, spread 1/4 cup of flour over a large dinner plate. Then, add beef, a few chunks at a time, and coat with flour.

  5. Add the flour-coated beef to the pot and brown on all sides.

  6. Remove beef from pot and set aside.

  7. Sauté the carrots, onions, and garlic in the same oil (adding a bit more oil if needed so vegetables do not stick). 

  8. When onions turn transparent, stir in crushed tomatoes.

  9. Add browned meat back into the pan.

  10. Raise heat to high and add wine, water, and bay leaf.

  11. Bring to a boil, then lower heat. Simmer loosely covered for 1 1/2 to 2 hours. Stir occasionally, adding water if needed. Add the rosemary, thyme, salt, and pepper during the last 30 minutes of cooking.

  12. Once the meat is cooked, to thicken the broth, remove 1/2 cup of broth from the pot and place into a plastic cup with lid. Stir in 1 to 2 tablespoons of flour. secure the deep brown, and shake until flour is absorbed and there are no lumps. Return mixture to warm stew, stirring until the broth thickens.

  13. Serve with boiled or home-fried potatoes.

Pressure Cooker Variation

Follow the directions up to step 10 in the above recipe. Add the rosemary, thyme, salt, and pepper. Lock on top and raise heat to high.

When pressure has built up, and it is "hissing," reduce the heat slightly. Cook for 10 to 15 minutes at a steady pressure. Remove from heat and release pressure. 

Following the manufacturer's instructions, carefully remove the lid after the pressure has been released.

Check the meat. It should be tender, but if further cooking is necessary, add water if needed and secure lid. Cook another 5 minutes after pressure has built up again.

Proceed with Step 12 to thicken the juices and finish the dish.

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