Spanish Beef Estofado
Hearty Spanish beef stew with red wine and aromatic spices
Ingredients
Instructions
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Prepare the beefPat the beef dry with paper towels and season generously with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides, about 3-4 minutes per batch. Transfer to a plate and set aside.
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Cook the vegetablesIn the same pot, add the remaining tablespoon of olive oil. Add onions and cook until softened, about 5 minutes. Add garlic and cook for another minute until fragrant. Add carrots, celery, and bell pepper, and cook for 5 minutes more, stirring occasionally.
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Deglaze and build the saucePour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5 minutes. Add the beef broth, diced tomatoes, bay leaves, smoked paprika, and cinnamon stick. Return the beef to the pot, including any accumulated juices.
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Slow cook the stewBring the stew to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until the beef is tender and can be easily shredded with a fork. Stir occasionally to prevent sticking.
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Finish and serveAbout 15 minutes before serving, add the green olives to the stew. Remove the bay leaves and cinnamon stick. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thin, simmer uncovered for 10-15 minutes to reduce. Serve hot, garnished with fresh parsley, accompanied by crusty bread or rice.
Nutritional Information
420
Calories
per serving
35
Protein
g per serving
15
Carbohydrates
g per serving
23
Total Fat
g per serving
7
Saturated Fat
g per serving
4
Fiber
g per serving
6
Sugar
g per serving
650
Sodium
mg per serving
30
Vitamin C
% DV per serving
25
Iron
% DV per serving
Spanish Beef Estofado is Also Known As
Estofado de Ternera, Estofado Español, Spanish Beef Stew or Carne Estofada
