Best 4 Beef Stew With Potatoes Spanish Style Recipes

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When it comes to a hearty and flavorful meal, beef stew with potatoes Spanish style is a classic choice. This traditional dish is brimming with rich flavors and aromas that will tantalize your taste buds. The tender beef, along with the soft and fluffy potatoes, is simmered in a luscious sauce made from tomatoes, onions, peppers, and a blend of Spanish spices, creating an enchanting harmony of flavors. Serve it over a bed of steamed rice or a crusty baguette to soak up all the delicious sauce. Ready to embark on a culinary journey to savor the delectable flavors of beef stew with potatoes Spanish style? Discover the perfect recipe that will bring this beloved dish to life in your own kitchen!

Check out the recipes below so you can choose the best recipe for yourself!

BEEF STEW WITH POTATOES, SPANISH STYLE



Beef Stew With Potatoes, Spanish Style image

Make and share this Beef Stew With Potatoes, Spanish Style recipe from Food.com.

Provided by FloridaGrl

Categories     Stew

Time 55m

Yield 3 serving(s)

Number Of Ingredients 11

1 lb sirloin tip steak, trimmed and cut into 1 inch cubes
1/2 teaspoon sweet paprika
1 green pepper, chopped
1 cup canned whole tomatoes, chopped
1 onion, chopped
2 tablespoons olive oil
1 bay leaf
3 medium potatoes, peeled & cut in 1 1/2 inch chunks
2 garlic cloves, minced
pimientos (to garnish) or roasted red pepper, strips (to garnish)
cooked green peas (to garnish)

Steps:

  • Preheat oven to 350°F Brown the beef tips in oil. When half cooked, add green pepper, onion, bay leaf, garlic and paprika.Cook with tomatoes over medium heat for 15 minutes.
  • Place potatoes with meat and tomato mixture in casserole dish and bake for 40 minutes. Decorate with peas and pimento strips.

Nutrition Facts : Calories 588.3, Fat 28.7, SaturatedFat 9.1, Cholesterol 113.6, Sodium 209.4, Carbohydrate 46.6, Fiber 7, Sugar 6.1, Protein 36.6

SPANISH BEEF STEW



Spanish Beef Stew image

Beef stew is seasoned with smoked paprika, onions, garlic, and green olives. Made without potatoes, this is a great recipe to serve with simple steamed rice or even mashed potatoes, if you like. It's a stovetop recipe, so heating the oven is not needed.

Provided by Bibi

Categories     Beef Stew

Time 3h15m

Yield 10

Number Of Ingredients 17

4 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
¼ cup all-purpose flour
2 teaspoons kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
3 tablespoons olive oil
2 (14.5 ounce) cans fire-roasted diced tomatoes, with juice
1 (14.5 ounce) can crushed tomatoes, preferably fire-roasted
2 cups chopped onions
2 medium carrots, cut into 1/2-inch rounds
2 medium green bell peppers, seeded and chopped
6 cloves garlic, minced
1 ½ tablespoons sweet paprika
1 tablespoon smoked Spanish paprika
1 teaspoon dried oregano
2 large bay leaves
1 ½ cups frozen green peas
⅔ cup pitted green olives, sliced

Steps:

  • Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
  • Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
  • Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
  • Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
  • Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
  • Remove bay leaves and serve warm.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 19.7 g, Cholesterol 82.5 mg, Fat 26.1 g, Fiber 4.1 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 969.5 mg, Sugar 5.8 g

HEARTY SPANISH BEEF STEW



Hearty Spanish Beef Stew image

I took two of my favorite Cuban dishes, ropa vieja, and picadillo, to create this Spanish beef stew. Serve with cooked rice if desired.

Provided by thedailygourmet

Categories     Beef Stew

Time 2h30m

Yield 4

Number Of Ingredients 17

2 tablespoons olive oil, divided
1 medium red bell pepper, chopped
½ medium onion, finely chopped
3 cloves garlic, finely minced
1 (15 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1 ½ teaspoons smoked paprika
1 ½ teaspoons sweet paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 pound beef stew meat
1 tablespoon butter
2 cups water
2 tablespoons red wine vinegar
¼ cup chopped pimento-stuffed green Manzanilla olives

Steps:

  • Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
  • Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
  • Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
  • Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
  • Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12.2 g, Cholesterol 67.4 mg, Fat 17.6 g, Fiber 2.4 g, Protein 23.1 g, SaturatedFat 5.4 g, Sodium 741.6 mg, Sugar 4.5 g

CROCK POT SPANISH INSPIRED BEEF STEW



Crock Pot Spanish Inspired Beef Stew image

A hearty beef stew begging to warm you up on a cold night. The recipe is an original from my kitchen inspired by some Spanish ingredients such as smoked paprika and dry sherry. I think this is best served with crusty bread and a salad. Oh, and I'm not saying this is authentic but it is good!Please make sure you use a large crockpot.

Provided by atm1970

Categories     Stew

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs stewing beef, trimmed of all fat
1 large onion, quartered
3 medium garlic cloves, cut lenght wise
2 large carrots, cut into 1 inch pieces
2 cups of diced turnips or 2 cups rutabagas
2 medium white potatoes, diced
3 ounces tomato paste
1/4 cup dry sherry
1 1/4 cups beef stock
3 tablespoons olive oil
1 cup flour (for dredging,discard extra)
3/4 teaspoon smoked paprika
1/8 teaspoon thyme
3 -4 parsley sprigs
kosher salt
pepper

Steps:

  • Prep all vegetables: onions, garlic, carrots, potatoes and turnips. Set aside.
  • Trim meat of all visible fat and cut into 1 inch cubes.
  • Season meat with kosher salt and pepper.
  • Dredge meat in flour shaking all excess flour off. I use a plastic baggy to do this and make less of a mess.
  • Heat olive oil in a large skillet on medium high heat.
  • Once the oil is hot enough add meat and brown on all sides. You may have to do this in batches depending on the size of your skillet.You do not want to cook the meat all the way through, just brown the meat.
  • Remove meat from skillet and set aside.
  • Add dry sherry to the pan picking up any of the browned pieces and reducing the liquid to one half.
  • Add the beef broth. Allow the liquid to come to a boil an simmer for about 3 minutes.
  • Turn heat off and add tomatoes paste and whisk until the liquid is smooth.
  • Add smoked paprika and stir so it's completely incorporated into the tomato/broth mixture.
  • Add onions,garlic, turnips, potatoes, carrots and meat to the crockpot.
  • Pour tomato broth over the meat and vegetables.
  • Add thyme and parsley sprigs and mix through the stew.
  • Set crockpot on low and cook for 8-9 hours or until meat is very tender.
  • Add salt and pepper to taste, if needed, when the stew is done.

Tips:

  • Choose the right cut of beef. Chuck roast, short ribs, and brisket are all good options for beef stew. These cuts are tough, but they become tender when cooked slowly in liquid.
  • Brown the beef before stewing. Browning the beef adds flavor and color to the stew. It also helps to thicken the stew.
  • Use a variety of vegetables. Potatoes, carrots, celery, and onions are all classic stew vegetables. However, you can also add other vegetables, such as green beans, peas, or corn.
  • Add some herbs and spices. Herbs and spices add flavor and depth to the stew. Some good choices include rosemary, thyme, bay leaves, and black pepper.
  • Cook the stew slowly. Beef stew is a slow-cooked dish. It should simmer for at least 1 hour, or until the beef is tender.

Conclusion:

Beef stew is a hearty, flavorful dish that is perfect for a cold winter day. It is also a relatively easy dish to make. By following these tips, you can make a delicious beef stew that your family and friends will love.

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