Spanish Beef Stew

Prep Time: 25 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 40 minutes
Difficulty: Medium
Intensity: Slow-cooked, hearty, and richly flavored

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Introduction

Few dishes capture the soul of Spanish home cooking like Estofado de Ternera, or Spanish Beef Stew. This traditional recipe brings together tender chunks of beef, aromatic vegetables, and a deeply savory tomato-wine sauce infused with smoked paprika and herbs. It’s the kind of meal that fills your kitchen with warmth and your heart with satisfaction.

Whether you’re serving it on a chilly evening or hosting a rustic dinner, this stew delivers a comforting taste of Spain — a balance of bold flavors and slow-cooked tenderness that feels like a culinary embrace.

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Ingredients

For the stew:

• 2 lbs (900 g) beef chuck or stewing beef, cut into 1 ½-inch cubes

• 3 tablespoons olive oil

• 1 large yellow onion, finely chopped

• 2 medium carrots, peeled and sliced into rounds

• 2 celery stalks, diced

• 4 cloves garlic, minced

• 1 large red bell pepper, chopped

• 2 medium potatoes, peeled and cut into cubes

• 1 (14 oz / 400 g) can crushed tomatoes

• 1 cup (240 ml) dry red wine

• 2 cups (480 ml) beef broth

• 2 bay leaves

• 1 teaspoon smoked paprika (pimentón ahumado)

• ½ teaspoon sweet paprika

• 1 teaspoon dried thyme or 1 sprig of fresh thyme

• 1 teaspoon ground cumin

• Salt and freshly ground black pepper, to taste

Optional for garnish:

• Fresh parsley, chopped

• A drizzle of extra virgin olive oil

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Equipment Needed

• Large heavy-bottomed pot or Dutch oven

• Wooden spoon

• Sharp knife

• Cutting board

• Ladle

• Measuring cups and spoons

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Preparation Steps

Step 1: Prepare the Ingredients (10–15 minutes)

Start by gathering and preparing all your ingredients. Trim the beef of excess fat and cut it into evenly sized cubes so it cooks uniformly. Chop the vegetables as listed — keeping them ready makes the cooking process smooth and efficient.

Pro Tip: For an even deeper flavor, let the beef sit for 15 minutes in a light marinade of olive oil, salt, pepper, and a pinch of paprika before searing.

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Step 2: Sear the Beef (10 minutes)

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat. Once the oil is shimmering, add the beef cubes in batches (avoid overcrowding). Sear them for 2–3 minutes per side until browned all over.

Remove each batch and set aside on a plate. This step builds the flavor foundation of your stew — those brown bits at the bottom of the pot are gold!

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Step 3: Sauté the Aromatics (8–10 minutes)

Reduce the heat to medium and add the remaining tablespoon of olive oil if needed. Add the chopped onion, carrots, celery, and red bell pepper. Cook for about 5–7 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.

Next, stir in the minced garlic and cook for another 1 minute until fragrant.

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Step 4: Build the Flavor Base (5 minutes)

Sprinkle the smoked paprika, sweet paprika, thyme, and cumin over the sautéed vegetables. Stir well to coat everything with the spices — you should immediately smell that deep Spanish aroma.

Add the crushed tomatoes, mixing to combine. Let it simmer for about 3 minutes to slightly reduce and concentrate the tomato flavor.

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Step 5: Deglaze with Wine (3–5 minutes)

Pour in the red wine and use your spoon to scrape up any browned bits stuck to the bottom of the pot. These add incredible depth to your stew. Let the wine simmer for 4–5 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.

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Step 6: Simmer the Stew (1 hour 30 minutes – 2 hours)

Return the browned beef to the pot. Add the beef broth, bay leaves, and potatoes. Bring the mixture to a gentle boil, then immediately reduce to a low simmer. Cover partially with a lid and let it cook slowly for 1 ½ to 2 hours, stirring occasionally.

You’ll know it’s ready when the beef is fork-tender and the sauce has thickened beautifully into a rich, glossy consistency.

Tip: If the sauce reduces too much during cooking, add a bit more broth or water as needed.

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Step 7: Taste and Adjust (5 minutes)

Remove the bay leaves and taste your stew. Adjust seasoning with salt and pepper to your liking. For an extra Spanish touch, add a splash of olive oil or a pinch more smoked paprika before serving.

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Serving Suggestions

Serve your Spanish Beef Stew hot, garnished with fresh parsley and a drizzle of extra virgin olive oil. It pairs beautifully with:

• Crusty bread (perfect for soaking up the sauce)

• White rice

• Mashed potatoes

• Roasted vegetables

• Spanish red wine, such as Tempranillo or Rioja

This dish also improves in flavor overnight — making it an excellent choice for meal prep or next-day leftovers.

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Storage and Reheating Tips

• Refrigerator: Store in an airtight container for up to 4 days.

• Freezer: Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Warm gently on the stove over medium heat, adding a splash of broth or water if needed to loosen the sauce.

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Nutritional Information (Per Serving)

Note: Nutrition values are approximate and may vary depending on the exact ingredients used.

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Intensity and Cooking Notes

The intensity level of this recipe is medium — not in spice but in effort. It’s a dish that rewards patience. The slow simmer allows the collagen in the beef to break down, turning the meat tender and the sauce velvety.

• Flavor intensity: Deep and smoky from paprika, earthy from the wine and herbs.

• Effort intensity: Moderate — most of the work is in prep and searing; the rest is slow simmering.

• Time intensity: 2–3 hours total, making it ideal for weekends or cozy evenings.

If you’re short on time, you can adapt this recipe for a pressure cooker or Instant Pot — cooking under pressure for 35 minutes instead of 2 hours, with a natural release.

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Chef’s Tips and Variations

• Add olives: Stir in a handful of green Spanish olives during the last 10 minutes of simmering for a tangy, briny kick.

• Make it spicier: Add a pinch of cayenne or a chopped chili for a subtle heat.

• Use different meats: Substitute pork shoulder or lamb for a twist.

• Vegetarian option: Swap beef for hearty vegetables (like eggplant, mushrooms, and chickpeas) and use vegetable broth.

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Final Thoughts

This Spanish Beef Stew is more than just a meal — it’s an experience. Every spoonful tells a story of Spanish countryside cooking, where patience and good ingredients transform humble cuts of beef into something truly special.

Its deep flavors, rich sauce, and tender meat make it the perfect dish to share with family and friends. Serve it with love, and it will never fail to impress.