Estofado de Carne con Vino Tinto: Spanish Beef Stew

Spanish beef stew in a white bowl.

Manuel Alvarez / Getty Images 

Ratings
(11)
  • Total: 2 hrs 10 mins
  • Prep: 10 mins
  • Cook: 2 hrs
  • Yield: 4-5 Servings
Nutritional Guidelines (per serving)
766 Calories
32g Fat
49g Carbs
52g Protein
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Nutrition Facts
Servings: 4-5 Servings
Amount per serving
Calories 766
% Daily Value*
Total Fat 32g 41%
Saturated Fat 10g 48%
Cholesterol 141mg 47%
Sodium 827mg 36%
Total Carbohydrate 49g 18%
Dietary Fiber 7g 24%
Protein 52g
Calcium 210mg 16%
*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. 

Ingredients

  • 13 ounces/375 g carrots
  • 1 yellow onion (medium or large)
  • 2 cloves garlic (large)
  • 3 tablespoons olive oil
  • 1/4 cup flour (all-purpose)
  • 1 3/4 pounds/800 g beef (stew meat cut into chunks)
  • 8 ounces/250 ml tomatoes (canned, crushed)
  • 2 cups/500 ml red wine
  • 2 cups/500 ml water
  • 1 bay leaf
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • Salt and pepper (to taste)
  • 1 to 2 tablespoons flour (all-purpose)

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 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. Saute 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 90 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.