Name: Spanish Beef Stew
Prep time: 20 min
Cook time: 175 min
Total time: 195 min
Yield: 1
Ingredients: 4 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces; 0.25 cup all-purpose flour; 2 teaspoons kosher salt, or to taste; 0.5 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; 1.5 tablespoons sweet paprika; 1 tablespoon smoked Spanish paprika; 1 teaspoon dried oregano; 2 large bay leaves; 1.5 cups frozen green peas; 0.66666668653488 cup pitted green olives, sliced

Spanish Beef Stew

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Prep Time:
20 minutes

Cook Time:
175 minutes

Total Time:
195 minutes

Flavorful Spanish beef stew with olives, paprika, onions, and tomatoes for a comforting meal.

Ingredients:

4 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
0.25 cup all-purpose flour
2 teaspoons kosher salt, or to taste
0.5 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
1.5 tablespoons sweet paprika
1 tablespoon smoked Spanish paprika
2 large bay leaves
1.5 cups frozen green peas
0.66666668653488 cup pitted green olives, sliced

Instructions:

Coat chuck roast pieces evenly with flour, salt, and pepper in a spacious mixing bowl.
In a 6-quart Dutch oven over medium-high heat, sear half of the beef pieces in olive oil until browned on all sides, about 4 to 5 minutes. Remove and repeat with the remaining beef.
Add all the browned beef back to the pot and lower the heat to medium. Scrape up all the flavorful browned bits from the bottom of the pot to prevent burning. Mix in diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir well to combine everything, then bring the mixture to a boil.
Cover and let simmer gently for 2 1/2 hours, stirring occasionally to prevent sticking.
Add vibrant frozen green peas and briny olives to the mixture. Cover and gently simmer for an additional 15 minutes.
Discard bay leaves and enjoy while warm.

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