Beef Stew With Potatoes Spanish Style Recipes

BEEF STEW WITH POTATOES, SPANISH STYLE

Steps:

• Preheat oven to 350°F Brown the beef tips in oil. When half cooked, add green pepper, onion, bay leaf, garlic and paprika.Cook with tomatoes over medium heat for 15 minutes.
• Place potatoes with meat and tomato mixture in casserole dish and bake for 40 minutes. Decorate with peas and pimento strips.

SPANISH BEEF STEW

Steps:

• Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
• Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
• Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
• Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
• Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
• Remove bay leaves and serve warm.

HEARTY SPANISH BEEF STEW

Steps:

• Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
• Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
• Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
• Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
• Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

CROCK POT SPANISH INSPIRED BEEF STEW

Steps:

• Prep all vegetables: onions, garlic, carrots, potatoes and turnips. Set aside.
• Trim meat of all visible fat and cut into 1 inch cubes.
• Season meat with kosher salt and pepper.
• Dredge meat in flour shaking all excess flour off. I use a plastic baggy to do this and make less of a mess.
• Heat olive oil in a large skillet on medium high heat.
• Once the oil is hot enough add meat and brown on all sides. You may have to do this in batches depending on the size of your skillet.You do not want to cook the meat all the way through, just brown the meat.
• Remove meat from skillet and set aside.
• Add dry sherry to the pan picking up any of the browned pieces and reducing the liquid to one half.
• Add the beef broth. Allow the liquid to come to a boil an simmer for about 3 minutes.
• Turn heat off and add tomatoes paste and whisk until the liquid is smooth.
• Add smoked paprika and stir so it's completely incorporated into the tomato/broth mixture.
• Add onions,garlic, turnips, potatoes, carrots and meat to the crockpot.
• Pour tomato broth over the meat and vegetables.
• Add thyme and parsley sprigs and mix through the stew.
• Set crockpot on low and cook for 8-9 hours or until meat is very tender.
• Add salt and pepper to taste, if needed, when the stew is done.