Spanish Beef And Potato Stew W Saffron From La Mancha Tonjunto Recipes

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SPANISH BEEF AND POTATO STEW W SAFFRON FROM LA MANCHA (TONJUNTO



Spanish Beef and Potato Stew W Saffron from La Mancha (Tonjunto image

The food of La Mancha is hearty, and this stew is simplicity itself. It is sometimes called tonjunto, meaning "everything is thrown all together." Serve with crusty bread.

Provided by Olha7397

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup extra virgin olive oil
2 large green bell peppers, seeded and sliced
1 medium onion, sliced and separated into rings
6 garlic cloves, finely chopped
2 1/4 lbs boneless stewing beef, trimmed of large pieces of fat and cut into irregular shapes
1 1/4 lbs boiling potatoes, peeled and cut into 1 1/2 inch chunks
1 tablespoon salt
1 teaspoon fresh ground black pepper
1/4 teaspoon freshly ground clove
1 bay leaf
1 pinch saffron thread, crumbled in a mortar
1 cup dry white wine

Steps:

  • Put the olive oil, bell peppers, onion, garlic, and beef in the stew pot, in that order.
  • Layer the potatoes on top of the beef.
  • Add the salt, pepper, cloves, bay leaf, and saffron.
  • Pour the wine over and add enough water to cover.
  • Bring to a boil, reduce the heat to low, cover, and cook until the meat is very tender, about 2 hours.
  • Makes 4 servings.
  • Serve immediately Real Stew.

Nutrition Facts : Calories 1087.9, Fat 76.5, SaturatedFat 23.7, Cholesterol 170.9, Sodium 1900.8, Carbohydrate 38.6, Fiber 4.6, Sugar 5, Protein 50.5

SLOW COOKER SPANISH BEEF STEW



Slow Cooker Spanish Beef Stew image

I have never heard a complaint of my beef stew, it's a great new take on an old favorite! I prefer to serve stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for even more Spanish style.

Provided by Moefunk04

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 4h20m

Yield 6

Number Of Ingredients 8

1 pound beef stew meat
salt and ground black pepper to taste
½ cup chopped Spanish onion
2 cloves garlic, minced
2 cups chopped red potatoes
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) jar sofrito
½ cup pitted and halved green olives

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.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 13.6 g, Cholesterol 39.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 19.6 g, SaturatedFat 1.9 g, Sodium 821.7 mg, Sugar 2.8 g

HEARTY SPANISH BEEF STEW



Hearty Spanish Beef Stew image

I took two of my favorite Cuban dishes, ropa vieja, and picadillo, to create this Spanish beef stew. Serve with cooked rice if desired.

Provided by thedailygourmet

Categories     Beef Stew

Time 2h30m

Yield 4

Number Of Ingredients 17

2 tablespoons olive oil, divided
1 medium red bell pepper, chopped
½ medium onion, finely chopped
3 cloves garlic, finely minced
1 (15 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1 ½ teaspoons smoked paprika
1 ½ teaspoons sweet paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 pound beef stew meat
1 tablespoon butter
2 cups water
2 tablespoons red wine vinegar
¼ cup chopped pimento-stuffed green Manzanilla olives

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.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12.2 g, Cholesterol 67.4 mg, Fat 17.6 g, Fiber 2.4 g, Protein 23.1 g, SaturatedFat 5.4 g, Sodium 741.6 mg, Sugar 4.5 g

SPANISH BEEF STEW



Spanish Beef Stew image

Beef stew is seasoned with smoked paprika, onions, garlic, and green olives. Made without potatoes, this is a great recipe to serve with simple steamed rice or even mashed potatoes, if you like. It's a stovetop recipe, so heating the oven is not needed.

Provided by Bibi

Categories     Beef Stew

Time 3h15m

Yield 10

Number Of Ingredients 17

4 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
¼ cup all-purpose flour
2 teaspoons kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
3 tablespoons olive oil
2 (14.5 ounce) cans fire-roasted diced tomatoes, with juice
1 (14.5 ounce) can crushed tomatoes, preferably fire-roasted
2 cups chopped onions
2 medium carrots, cut into 1/2-inch rounds
2 medium green bell peppers, seeded and chopped
6 cloves garlic, minced
1 ½ tablespoons sweet paprika
1 tablespoon smoked Spanish paprika
1 teaspoon dried oregano
2 large bay leaves
1 ½ cups frozen green peas
⅔ cup pitted green olives, sliced

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.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 19.7 g, Cholesterol 82.5 mg, Fat 26.1 g, Fiber 4.1 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 969.5 mg, Sugar 5.8 g

BEEF STEW WITH POTATOES, SPANISH STYLE



Beef Stew With Potatoes, Spanish Style image

Make and share this Beef Stew With Potatoes, Spanish Style recipe from Food.com.

Provided by FloridaGrl

Categories     Stew

Time 55m

Yield 3 serving(s)

Number Of Ingredients 11

1 lb sirloin tip steak, trimmed and cut into 1 inch cubes
1/2 teaspoon sweet paprika
1 green pepper, chopped
1 cup canned whole tomatoes, chopped
1 onion, chopped
2 tablespoons olive oil
1 bay leaf
3 medium potatoes, peeled & cut in 1 1/2 inch chunks
2 garlic cloves, minced
pimientos (to garnish) or roasted red pepper, strips (to garnish)
cooked green peas (to garnish)

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.

Nutrition Facts : Calories 588.3, Fat 28.7, SaturatedFat 9.1, Cholesterol 113.6, Sodium 209.4, Carbohydrate 46.6, Fiber 7, Sugar 6.1, Protein 36.6

CHINESE BRAISED BEEF AND POTATO STEW



Chinese Braised Beef and Potato Stew image

This recipe is a family favorite, and always a crowd-pleaser when we share a meal with friends. I've listed a lot of the ingredients as optional, because there are so many versions of the dish out there that use different combinations of vegetables and seasonings. Use whatever you have in your kitchen.

Provided by Kate S.

Categories     Meat

Time 2h30m

Yield 2 serving(s)

Number Of Ingredients 13

2 cups water
1/2 lb beef, cut into one-inch chunks
1 inch fresh gingerroot, sliced into coins (optional)
2 -3 garlic cloves, smashed (optional)
1 leeks, cut at 45-degree angle into one-inch pieces or 1/2 onion, chopped into one-inch squares
1 cup boiling water
1 star anise (optional)
4 tablespoons peanut oil or 4 tablespoons canola oil
3 tablespoons soy sauce
1/2 lb waxy potato, peeled and cut into one-inch cubes
1 carrots, roll-cut (optional) or 1 carrot, cut into 3/4-inch half-moons (optional)
1/2 teaspoon salt
1/4 teaspoon sichuan pepper or 1/4 teaspoon black pepper

Steps:

  • In a sauce pan that has a lid (you'll use it later), bring water to a boil, add meat, bring back to a boil, then turn off and let stand while you prepare the vegetables.
  • Prepare ginger, garlic, and leek or onion.
  • Discard water off the beef, and add enough boiling water to almost cover the meat, along with anise, ginger, and leek or onion.
  • Heat an empty wok over high heat, add lard or oil, heat and swirl in pan, then add garlic and stir quickly for a moment until the fragrance rises from the oil. Then add soy sauce and bring to a boil.
  • Add soy sauce mixture to the saucepan with the beef, cover the dish, and braise for an hour or more, stirring occasionally, and discarding water that has condensed under the lid.
  • While the meat and vegetables cook, peel and cut up the carrots and potatoes.
  • Twenty to forty minutes before serving, add the carrots and potatoes and salt and pepper. (At this point, you may wish to enhance the flavor with a pinch of five-spice powder or ground cloves.).
  • When the potatoes are cooked through and the sauce is just starting to thicken naturally from the potato starch, the dish is prepared.
  • In north China, this stew is served with thick, chewy, crusty flat bread. In the south, with rice. Garlic-stir-fried spinach or other greens makes an excellent accompaniment.
  • This amount serves 2 people, but may serve up to eight or ten alongside an appropriate number of other dishes as part of a family-style Chinese meal.

Nutrition Facts : Calories 1127.4, Fat 106.3, SaturatedFat 43.5, Cholesterol 136.7, Sodium 2145.5, Carbohydrate 27.8, Fiber 3.6, Sugar 3.1, Protein 15.2

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Top Asked Questions

What are the ingredients in a typical Spanish stew?
Key Ingredients: Beef, garlic, onion, bell pepper, potatoes, carrots, bay leaves, white wine, salt, pepper, olive oil. Beef: Ask your butcher for a piece of good stewing meat. I especially like using beef chuck that is well-marbled. In Spain, we often use leaner cuts (such as aleta or jarrete.
What is Spanish saffron?
Spanish saffron is prized for its high quality and commands twice the price of saffron produced in Iran, for example. Saffron is a very delicate spice that is the tiny red stigma in the center of the purple crocus flower. Each bulb produces 2-3 flowers.
What to serve with beef stew?
Beef stew is seasoned with smoked paprika, onions, garlic, and green olives. Made without potatoes, this is a great recipe to serve with simple steamed rice or even mashed potatoes, if you like.
What cuts of meat are used in a beef stew?
She uses cheap cuts of beef (like beef chuck) and a handful of vegetables (onion, garlic, bell pepper, and carrot). She finishes the stew off with diced potatoes, added only at the end so they don’t overcook.

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