Estofado de Carne con Verduras: Spanish Beef Stew

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.
Learn about The Spruce Eats' Editorial Process
Updated on 08/9/19
Spanish beef stew recipe

​The Spruce Eats / Diana Chistruga

Prep: 10 mins
Cook: 90 mins
Total: 100 mins
Servings: 4 servings
Nutrition Facts (per serving)
630 Calories
27g Fat
40g Carbs
56g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 630
% Daily Value*
Total Fat 27g 35%
Saturated Fat 9g 45%
Cholesterol 151mg 50%
Sodium 745mg 32%
Total Carbohydrate 40g 15%
Dietary Fiber 6g 22%
Protein 56g
Calcium 143mg 11%
*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 easy beef stew makes a one-pot meal. Stews like this are traditional recipes, with many variations. Typical Spanish ingredients like sweet green and red peppers, along with smoky Spanish paprika add to the flavor. It is easy to prepare by chopping and sautéing vegetables and beef chunks, then simmering for a couple of hours. This recipe includes pressure cooker instructions, which reduces cooking time to about 20 minutes. Tips for cooking with a pressure cooker includes the basics of how to use a pressure cooker, which is standard kitchen equipment in Spain.

Every Spanish family has their own favorite version of a beef stew, with many different ingredients. So, add your favorite vegetables, including peas, green beans, or artichokes.

Ingredients

  • 2 tablespoons  extra-virgin olive oil (for sautéing)
  • 1 large yellow onion (peel and chopped)
  • 3 cloves garlic (peeled and chopped)
  • 1/2 green pepper (seeded, membranes removed, and cut into 1-inch pieces)
  • 1/2 red bell pepper (or yellow bell pepper, cut into 1-inch pieces)
  • Kosher salt (to taste)
  • 1 1/2 pounds beef stew meat (cut into cubes)
  • 8 ounces crushed tomatoes
  • 5 medium carrots (ends trimmed and cut into 1-inch pieces)
  • 3 medium potatoes (cut into quarters)
  • 1 tablespoon Spanish paprika
  • 1 bay leaf
  • 1 quart beef broth (or water)
  • Freshly ground black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Spanish beef stew with vegetables
    ​The Spruce Eats / Diana Chistruga

  2. Heat a few tablespoons of olive oil in a large pot. Sauté the onion and garlic in the pan.

    Oil and onions
    ​The Spruce Eats / Diana Chistruga

  3. When onion is transparent, add peppers and continue to cook, stirring occasionally.

    Peppers and onions
    ​The Spruce Eats / Diana Chistruga

  4. Salt the beef.

    Salt beef
    ​The Spruce Eats / Diana Chistruga

  5. Add the beef chunks to the onion, garlic, and pepper mixture (also known as a sofrito), browning meat on all sides.

    Add beef
    ​The Spruce Eats / Diana Chistruga

  6. Add crushed tomatoes, carrots, potatoes, paprika, and bay leaf and stir.

    Add vegetables
    ​The Spruce Eats / Diana Chistruga

  7. Pour in enough water or beef broth to cover ingredients.

    Add broth
    ​The Spruce Eats / Diana Chistruga

Stovetop Method

  1. Turn up heat and bring to a boil, then lower heat.

    Heat
    ​The Spruce Eats / Diana Chistruga 

  2. Simmer loosely covered for 60 to 90 minutes. Add water as needed, stirring occasionally.

    Simmer loosely
    ​The Spruce Eats / Diana Chistruga

Pressure Cooker Method

  1. Lock on top and raise heat to high.

    Pressure cooker
    ​The Spruce Eats / Diana Chistruga

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

    Pressure cooker
    ​The Spruce Eats / Diana Chistruga

  3. Remove from heat and release pressure.

    Remove from heat
    ​The Spruce Eats / Diana Chistruga

  4. Carefully remove the lid and check the meat. Meat should be tender.

    Uncover
    ​The Spruce Eats / Diana Chistruga

  5. If further cooking is necessary, add water if needed and secure the lid. After the pressure has built up again, cook another 5 minutes.  

    Stir
    ​The Spruce Eats / Diana Chistruga

  6. Serve and enjoy!

    Serve Spanish beef stew
    ​The Spruce Eats / Diana Chistruga

Tip

  • Be sure to follow the cooker's instructions manual. Many modern pressure cookers allow cooks to place the cooker in the sink and run cold water over the cooker to rapidly release the pressure.