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.
- 1 large yellow onion
- 1/2 green pepper
- 1/2 red or yellow bell pepper
- 3 cloves garlic
- 5 medium carrots
- 3 medium potatoes
- 2 tablespoons
- extra virgin olive oil for sautéing
- 1 1/2 pounds/680 grams beef stew meat (cut into cubes)
- 8 ounces crushed tomatoes
- 1 tablespoon
- Spanish paprika
- 1 bay leaf
- 1 quart beef broth (or water)
- Salt to taste
- Pepper to taste
- Prepare the vegetables. Peel and chop the onion and garlic. Clean the carrots, removing any dirt and debris. Trim the carrot ends, then cut into 1-inch pieces. Remove the stems, seeds and membranes from the peppers and chop into 1-inch pieces. Peel the potatoes and cut into quarters.
- Heat a few tablespoons of olive oil in a large pot. Saute the onion and garlic in the pan. When onion is transparent, add peppers and continue to cook, stirring occasionally.
- Salt beef and add the beef chunks to the sofrito, browning meat on all sides.
- Add crushed tomatoes, carrots, paprika and bay leaf and stir. Pour in enough water or beef broth to cover ingredients.
If not using a pressure cooker: Turn up heat and bring to a boil, then lower heat. Simmer loosely covered for 60-90 minutes. Add water as needed, stirring occasionally.
If using a pressure cooker: Lock on top and raise heat to high. When pressure has built up, and it is "hissing," reduce the heat. Cook for 10-15 minutes at a steady pressure. Remove from heat and release pressure. Carefully remove the lid and check the meat. Meat should be tender. If further cooking is necessary, add water if needed and secure the lid. After the pressure has built up again, cook another 5 minutes .
Note: 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.
|Nutritional Guidelines (per serving)|
|Total Fat||27 g|
|Saturated Fat||9 g|
|Unsaturated Fat||13 g|
|Dietary Fiber||6 g|