Spanish Beef Stew

5 from 4 votes

Spanish style beef stew is a delicious and hearty meal the whole family will enjoy!

Prep Time10

Cook Time2

Total Time2 10

Course: Stew

Cuisine: Spanish

Servings: people

Calories: 543.88kcal

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!

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.