Crock Pot Spanish Inspired Beef Stew Recipes

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.

SLOW-COOKER BEEF STEW WITH YUCA

Steps:

• Place the beef in a 6- to 8-quart slow cooker. Season with salt and pepper. Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer. Combine the tomato sauce, 1/2 cup water, the cilantro stems, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Pour all over the meat and vegetables. Cover and cook on low until the meat is tender and easy to pull apart, 8 hours.
• Meanwhile, thinly slice the red onion. Bring the vinegar, 1/2 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Remove from the heat and stir in the red onion, submerging the slices. Let cool, then transfer to a bowl and refrigerate until ready to serve.
• Remove the meat to a plate and shred into bite-size chunks with 2 forks, discarding any large pieces of fat. Skim off any excess fat from the remaining stew in the slow cooker. Stir the meat back into the stew and season with salt and pepper. Divide among bowls. Top with the chopped cilantro leaves. Drain the pickled red onion and serve with the stew.

SLOW COOKER SPANISH BEEF STEW

Steps:

• Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
• Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
• Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
• Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

SLOW-COOKER MOROCCAN BEEF STEW WITH COUSCOUS

Steps:

• Stir the carrots, celery root and 1/2 cup prunes in a 6- to 8-quart slow cooker. Toss the beef with the ras el hanout, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange on top of the vegetables. Whisk the chicken broth and tomato paste in a small bowl or liquid measuring cup and pour over the meat and vegetables. Cover and cook on low until the meat is tender, 7 to 8 hours.
• About 15 minutes before serving, cook the couscous as the label directs.
• Skim the fat off the top of the stew with a ladle and discard. Stir in the harissa and season with salt and pepper. Divide the couscous and stew among bowls. Top with the remaining 1/4 cup prunes and cilantro; serve with more harissa.

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 STEW

Steps:

• Trim fat from roast and cut into 1 1/2 inch pieces.
• Mix together flour and sugar and toss meat with mixture.
• Brown meat in 3 Tablespoons of butter then place into crock pot.
• Next, add carrots, celery and olives (in this order).
• Do not stir mixture.
• In same skillet, saute onion and garlic.
• If necessary, add additional canola oil.
• Stir in stewed tomatoes, wine, tomato paste, basil, thyme, salt and pepper.
• Bring to a boil and keep stirring.
• Pour sauce over meat in crock pot.
• Cook on High for 4 hours or on Low for 8 hours or until meat and vegetables are done.
• If cooking on low, turn crock pot to high and add zucchini and cook for 30 more minutes or until zucchini is done.