A savory, tender beef chunk stew loaded with flavorful vegetables and finished with smoky paprika, use a pressure cooker for a 20 minute cook time.
- 2 tbs olive oil
- 1 yellow onion, large, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 1/2 green pepper, seeded, membranes removed, cut into 1" pieces
- 1/2 red bell pepper, seeded, membranes removed, cut into 1" pieces
- 1.5 lbs beef stew meat, cubed
- 8 oz crushed tomatoes
- 5 medium carrots, ends trimmed, cut into 1-inch pieces
- 3 medium potatoes, cut into quarters
- 1 tbs spanish paprika
- 1 bay leaf
- 1 qt beef broth
- 1/2 cup red wine
- 1 pinch Sel Magique Spicy Blend
- freshly ground black pepper, to taste
This is an excellent one-pot meal. Traditional Stews like this have many variations. Typical Spanish ingredients like sweet green and red peppers, along with smoky Spanish paprika add to the flavor, a dash of our Spicy Blend adds a kick. Easy to prepare by chopping and sautéing the veggies and and beef chunks, then simmering for a couple of hours. This recipe includes pressure cooker instructions, which reduces cooking time to about 20 minutes. We use a pressure cooker, which is standard kitchen equipment in Spain. We've included an alternate stovetop method :) 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, artichokes.
Heat a few tablespoons of olive oil in a large pot. Sauté the onion and garlic in the pan.
When onion is transparent, add peppers and continue to cook, stirring occasionally.
salt the cubed beef with a dash of Sel MAgique Spicy Blend
Add the beef chunks to the onion, garlic, and pepper mixture (also known as a sofrito), browning meat on all sides.
Add crushed tomatoes, carrots, potatoes, paprika, and bay leaf and stir.
Pour in wine and enough beef broth to cover ingredients.
Alternate stovetop method
Turn up heat and bring to a boil, then lower heat.
Simmer loosely covered for 60 to 90 minutes. Add water as needed, stirring occasionally.
Pressure cooker method
Lock on top and raise heat to high.
When pressure has built up, and it is "hissing," reduce the heat. Cook for 10 to 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.
Serve and enjoy!