For an even deeper flavor, try browning the beef in bacon fat instead of olive oil and butter. If you don't have Manzanilla olives, you can substitute other green olives, but the pimento stuffing adds a unique sweetness. A pinch of saffron threads (soaked in a tablespoon of warm water) added in the last 30 minutes of cooking will elevate the dish.
Hearty Spanish Beef Stew
-
PREP TIME10 mins
-
COOK TIME2 hrs 20 mins
-
TOTAL TIME2 hrs 30 mins
-
SERVING4 People
-
VIEWS10
A rich and deeply flavorful stew that marries the vibrant flavors of Spain. Tender beef simmers in a smoky, aromatic sauce, studded with sweet peppers, briny olives, and a hint of tang.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate12 g
-
Cholesterol67 mg
-
Fiber2 g
-
Protein23 g
-
Saturated Fat5 g
-
Sodium742 mg
-
Sugar5 g
-
Fat18 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepIn a Dutch oven or large heavy pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped red bell pepper, onion, and minced garlic. Cook, stirring occasionally, until the onions are softened and translucent, about 5 minutes. Add the diced tomatoes and cook for another 2 minutes.
02
StepIn a resealable plastic bag, combine the all-purpose flour, smoked paprika, sweet paprika, dried oregano, ground cumin, salt, and pepper. Add the beef stew meat to the bag and shake well to coat all sides evenly.
03
StepIn a large skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium-high heat. Add the coated beef to the skillet in a single layer (you may need to do this in batches). Brown the beef on all sides, about 3 to 5 minutes per side. This step is crucial for developing a rich, deep flavor.
04
StepTransfer the browned beef to the Dutch oven with the vegetables and tomatoes. Add the water and red wine vinegar; stir to combine, scraping up any browned bits from the bottom of the pot. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 1 1/2 hours, or until the beef is very tender.
05
StepRemove the lid and stir in the chopped pimento-stuffed green Manzanilla olives. Continue to cook, uncovered, for an additional 30 minutes, allowing the sauce to thicken slightly. Taste and adjust seasonings as needed.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Justine Stehr
Jun 30, 2025This stew is absolutely divine! The flavors are so well-balanced, and the beef was incredibly tender. A new family favorite!
Hailee Ondricka
Jun 29, 2025I love that this recipe isn't overly complicated, but the result tastes like it took hours to make! The olives are a perfect addition.
Lexi Yundt
Jun 20, 2025I added a bay leaf while it was simmering and it gave it such a good depth. Thanks for a great recipe!