Estofado de Carne con Verduras: Spanish Beef Stew

Spanish beef stew
Spanish beef stew.

Getty Images / Manuel Alvarez

  • Total: 100 mins
  • Prep: 10 mins
  • Cook: 90 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
630 Calories
27g Fat
40g Carbs
56g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Servings
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.


  • 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.

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

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

  4. Salt the beef.

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

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

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

Stovetop Method

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

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

Pressure Cooker Method

  1. Lock on top and raise heat to high.

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

  3. Remove from heat and release pressure.

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

  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.  

  6. Serve and enjoy!


  • 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.

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