Cheap, easy, and comforting, Spanish beef stew is a delicious and hearty meal that is simple to prepare. If you're a fan of impressive one-pot dinners, this is the recipe for you!
If you're looking for more cozy Spanish dinner ideas, make sure to try my recipes for chicken and chorizo stew and traditional Spanish pisto.
Introduction
There are different beef stews in each country, and Spain has its own version. It's known by various names, such as estofado, carne guisada, and carne en salsa. It's a favorite dish of my Spanish mother-in-law, Antonia.
Fortunately, this classic Spanish beef stew is an easy recipe, and requires only basic ingredients. However, the key is to cook it low and slow--but it's definitely worth the wait!
Ingredients
Curious what ingredients you need for Spanish beef stew? Fortunately, it doesn't take anything hard to find! Let's discuss the most important ingredients.
- Beef: Use any good stewing meat, like well-marbled beef chuck (aguja). In Spain, we often use leaner cuts, such as aleta or jarrete. These take a long time to cook, but the results are delicious!
- Vegetables: I use the most classic combination of vegetables here. If you prefer to use red bell pepper instead of green, it works well. Shallots are also a lovely addition I've tried.
- Potatoes: I like using small red or fingerling potatoes, or Yukon Golds. You want a waxy boiling potato that won't break down in the stew.
- Wine: Use red wine, white wine, or even dry sherry wine for this dish. Each will change the flavor, but each is delicious. I usually use what I have open!
See recipe card for full information on ingredients and quantities.
Variations
- Vegetarian: Swap the beef for meaty mushrooms, such as giant portobellos and oyster mushrooms. Cook for 30 minutes, and add the potatoes at the same time as the mushrooms.
- Pork: Feel free to use cubed pork instead of the beef. This is a delicious version that's popular in Spain!
How to Make Spanish Beef Stew
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Sprinkle the beef with salt and pepper. (image 1)
- Heat a couple of tablespoons of olive oil in a heavy pot. Add the beef and sear on all sides, turning it to brown all sides. Let the beef cool on a plate. (image 2)
- Add the bell pepper, onions, and garlic and sauté over medium heat. (image 3)
- Cook the vegetables until they are tender and browned, but don't let them burn. Add a splash of water to deglaze the pan if necessary. (image 4)
- Add the carrots and wine, then let the wine reduce by two-thirds. (image 5)
- Add the seared beef back to the pan. (image 6)
- Cover with water or beef stock. (image 7)
- Cover and simmer for 1 ½ hours. (image 8)
- Add the diced potatoes, and cook uncovered until the potatoes are fork tender, about 20 minutes. Adjust the salt to taste. (image 9)
- Enjoy your beef stew while it's hot! Serve with a salad for a healthy meal. (image 10)
Recipe FAQs
The word "stew" in Spanish is typically estofado in Spain, although the term guisado is also common.
For beef stew, many Spanish cooks use aguja (chuck) or guiso de tapa (topside), although flank steak (aleta) or shin (jarrete) are also popular choices.
If your meat is tough, that means you cooked it quickly on higher heat. Stewing beef is tender when the connective tissues in it have broken down, which occurs only during a long, slow cooking process over low heat.
This beef stew will keep for up to 3 days in the refrigerator, or you can freeze it for up to 2-3 months.
Serve
Beef stew makes a delicious and hearty meal on its own, but I always serve it with a hearty baguette, and often with a green salad, such as ensalada mixta or winter salad, to cut through the stew's richness. Green vegetables, such as roasted asparagus wrapped in ham or brussels sprouts, would also make a great choice.
Looking for the right wine to pair with beef stew? A hearty red wine, such as a Spanish Rioja, Ribera del Duero, or Toro, is the perfect pairing. If you like sherry wine, serve this beef stew with an Oloroso sherry.
Expert Tips
- In Spain, chuck (aguja) or topside (guiso de tapa) are popular cuts for beef stew. I like to use a well-marbled chuck, although flank steak (aleta) or shin (jarrete) are also popular.
- Change up the vegetables as desired. Red pepper and shallots are also lovely additions. Be sure to use a waxy potato that won't fall apart.
- Either red, white, or sherry wine will work excellently in this recipe.
- Remember that tougher or leaner cuts of meat may take more than 1 ½ hours to cook.
- Want a thicker sauce? Purée a ladleful of broth and veggies (no meat) and add it back to the stew.
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Spanish Beef Stew
Ingredients
- 1.25 lbs beef chuck cubed
- 4 cloves garlic minced
- 1 large onion diced
- 1 green bell pepper diced
- 4 medium carrots peeled and diced
- 3 medium waxy potatoes cut into bite-sized pieces
- 2 bay leaves
- ¾ cup red or white wine
- water to cover the beef
- salt to taste
- 1 tablespoon peppercorns or ground pepper, to taste
- 3 tablespoons olive oil
Instructions
- Season the cubed beef generously with salt and pepper.
- Heat a couple of tablespoons of olive oil in a heavy pot. Sear the beef on all sides, working in batches so the pot doesn't get crowded. Set the beef aside on a plate.
- Add another tablespoon of olive oil to the pan if necessary, then add the onions, peppers, and garlic. Sauté on medium heat until the veggies are tender and browned, about 10 minutes.
- Add the carrots, whole peppercorns, and the wine of your choice. Stir and simmer until the wine reduces by two-thirds, about 2-3 minutes.
- Add the beef and bay leaves, then cover the meat with water or beef broth. Bring to a boil, then cover the pot and simmer for 1 ½ hours, or until the beef is tender.
- Add the potatoes and simmer uncovered until they are fork tender, about 20 minutes. Adjust the salt and pepper to taste.
- Serve immediately, or for even more flavor, allow the stew to rest for a few hours or overnight. Enjoy!
Notes
- In Spain, chuck (aguja) or topside (guiso de tapa) are popular cuts for beef stew. I like to use a well-marbled chuck, although flank steak (aleta) or shin (jarrete) are also popular.
- Change up the vegetables as desired. Red pepper and shallots are also lovely additions. Be sure to use a waxy potato that won't fall apart.
- Either red, white, or sherry wine will work excellently in this recipe.
- Remember that tougher or leaner cuts of meat may take more than 1 ½ hours to cook.
- Want a thicker sauce? Purée a ladleful of broth and veggies (no meat) and add it back to the stew.
chelsea
I have made this several times and it is always delicious. Tonight Im making it with crossrib roast and I know it will be wonderful. I use a basque meat marinade from basquecompany.com (I buy it local) in place of the wine. Very tasty.
Ksenija
So simple and so delicious, thank you for another excellent recipe. I did not have peppers, so added a bit more carrots and it was a perfect dinner.
Dr. John A Negrych
Hi Lauren,
Curious, what makes this SPANISH beef stew ? Looks pretty universal to me ! Tried the chicken and chorizo stew, seems to be more Spanish than this recipe.
Love, JOHN
Lauren Aloise
Hi John, it's simply the common beef stew we make here in Spain! The typical recipe you'll find in a Casa de Comidas, mom's house... etc!
Charles Baker
Glad to see this recipe pop up in my morning email. It looks good, and I just happen to have one pound of beef stew cubes from the farmers market in my freezer. And I have all the other ingredients, so I'll make it this afternoon.
Lauren Aloise
Hope you enjoy!