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Hearty Spanish Beef Stew
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Prep Time:
10 minutes
Cook Time:
140 minutes
Total Time:
150 minutes
Indulge in a rich Spanish beef stew slow-cooked with tomato, bell pepper, green olives, and spicy Spanish paprika.
Ingredients:
  • 2 tablespoons olive oil, divided
  • 1 medium red bell pepper, chopped
  • 0.5 medium onion, finely chopped
  • 3 cloves garlic, finely minced
  • 1 (15 ounce) can diced tomatoes
  • 2 tablespoons all-purpose flour
  • 1.5 teaspoons smoked paprika
  • 1.5 teaspoons sweet paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 0.25 teaspoon pepper
  • 1 pound beef stew meat
  • 1 tablespoon butter
  • 2 cups water
  • 2 tablespoons red wine vinegar
  • 0.25 cup chopped pimento-stuffed green Manzanilla olives
Instructions:
  • In a Dutch oven over medium heat, sizzle 1 tablespoon of oil. Saute bell pepper, onion, and garlic until onions are tender and edges caramelize, about 5 minutes. Stir in diced tomatoes.
  • Mix together flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake well to coat evenly.
  • In a skillet over medium-high heat, sizzle the coated beef in remaining oil and butter until beautifully browned on all sides, about 3 to 5 minutes per side.
  • Move the seared stew meat into the Dutch oven. Pour in water and vinegar, then stir to mix. Simmer gently for 1 1/2 hours.
  • Uncover the pot and toss in the olives. Simmer the stew for another 30 minutes. Season to perfection before serving.

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