Spain Estofado de Carne (Beef Stew)
This slow-simmering, one-pot stew is known for producing a delicious aroma that fills the house as the meal cooks. The perfect hearty, cold-weather meal, estofado de carne is traditional in many Spanish households. Best of all, this is a perfect recipe for improvisation; many Spaniards use different vegetables or spice combinations to create their own favorite version of estofado de carne.
Prep Time
20 minutes
Cook Time
2 hours 15 minutes
Total Time
2 hours 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) extra virgin olive oil
- 3 cloves garlic, minced
- 1 large yellow onion, chopped
- ½ green pepper, cut into 1-inch pieces
- ½ red or yellow pepper, cut into 1-inch pieces
- Salt, to taste
- 1½ lbs (680 grams) beef stew meat, cubed
- 8 oz (225 g) crushed tomatoes
- 5 medium carrots, peeled and cut into 1-inch pieces
- 3 medium potatoes, peeled and quartered
- 1 Tbsp (15 g) Spanish paprika
- 1 bay leaf
- Water or beef broth
- Black pepper, to taste
Directions
- In a large pot over medium heat, heat the extra virgin olive oil.
- Add the garlic and onions to sauté.
- When the onion starts to turn transparent, add the peppers and continue to cook, stirring occasionally.
- Salt the beef and add it to the pot. Continue to stir so that the beef browns on all sides.
- Add the crushed tomatoes, carrots, potatoes, paprika, and bay leaf and stir.
- Pour in enough water or beef broth to cover the ingredients completely.
- Turn up the heat and bring the liquid to a boil.
- Lower the heat and cover the pot to allow the stew to simmer for 60–90 minutes.
- Add more water or broth as needed and stir occasionally.
- Serve estofado de carne hot.
Notes
To cut down on cooking time, estofado de carne can be prepared in about 15 minutes using a pressure cooker.
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