As the chill of autumn settles in, there’s nothing quite like a hearty stew to bring warmth and comfort to your home. One of my fondest memories is of my grandmother’s kitchen, where every Sunday was a celebration of family and food. Her Spanish Beef Stew with Potatoes was always the centerpiece of these gatherings, filling the house with rich aromas and laughter. It wasn’t just a meal; it was an experience, a tradition that brought us all together.
I remember the anticipation of that first spoonful, the way the beef would melt in your mouth and the potatoes would absorb all the savory flavors of the stew. It was more than just nourishment; it was a reminder of our heritage and the love that went into every meal. My grandmother had a magical touch when it came to creating dishes that felt like a warm hug, and this stew was no exception.
The secret to this stew’s deliciousness lies in the careful layering of flavors. Just as my grandmother would start by searing the beef to perfection, releasing all those wonderful juices, I’ve found that taking the time to brown the meat properly is key to a rich, deep flavor. Adding the tomato paste and letting it cook until it’s almost caramelized gives the stew a subtle sweetness and complexity that you won’t find in many recipes.
As the stew simmers away, the house fills with an inviting aroma that promises comfort and satisfaction. The addition of smoked paprika and dried thyme not only enhances the flavor but also evokes memories of travels through Spain, where I first tasted this dish. Each spoonful is a journey through those vibrant, bustling markets and quiet, sunlit streets, a connection to a place and time that still feels close to my heart.
This Spanish Beef Stew with Potatoes is more than just a recipe; it’s a piece of family history and a celebration of the simple joys of home-cooked meals. It’s perfect for those cool evenings when all you want is something hearty and delicious, and it’s sure to become a beloved part of your own family traditions. Serve it with a side of crusty bread, and you’ve got a meal that’s sure to bring everyone to the table.
How to Prepare Spanish Beef Stew with Potatoes
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Ingredients
- 1 lb beef, cut into cubes
- 1 tablespoon all-purpose flour
- 1 tablespoon canola oil
- 2 medium onions, chopped
- 2 medium carrots, sliced
- 1 garlic clove, minced
- 6 medium potatoes, peeled and chopped
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
- ½ cup tomato paste
- ½ cup dry white wine
- 1 cup beef stock
Directions
- Start by preparing the beef: cut it into bite-sized cubes and season with smoked paprika, salt, and pepper. Lightly coat with flour, removing any excess.
- Heat canola oil in a large pot over high heat. Add the seasoned beef and brown on all sides for about 10 minutes.
- While the beef is cooking, chop the onions and mince the garlic. Add them to the pot once the beef is browned and cook for 5 minutes, stirring occasionally.
- Mix in the tomato paste and let it cook for another 10 minutes to deepen the flavors.
- Deglaze the pot with white wine, allowing the alcohol to cook off.
- Incorporate the carrots, bay leaf, and beef stock into the pot. Reduce heat and let the mixture simmer for 30 minutes.
- Add the chopped potatoes to the pot. If necessary, add a bit more water to ensure the ingredients are covered.
- Continue simmering for an additional 20 to 30 minutes, or until the beef and potatoes are tender.
Storing Suggestion
Store leftover stew in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the stew in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Cooking Tips
To enhance the flavor, consider marinating the beef in the spices and flour mixture for a few hours before cooking. If you prefer a thicker stew, mash some of the potatoes into the sauce or add a cornstarch slurry towards the end of cooking.
Serving Suggestions
This hearty stew pairs well with crusty bread or a side of steamed vegetables. For a complete meal, serve with a light green salad and a glass of red wine.
Ingredient Substitutions
If you don’t have canola oil, olive oil can be used instead. You can also substitute beef stock with vegetable stock or chicken broth for a different flavor profile. For a lower calorie option, use lean beef or even a mix of beef and mushrooms.
Seasonal Variations
In the fall and winter, consider adding root vegetables like parsnips or turnips for a seasonal twist. During spring and summer, you could use fresh herbs like parsley or basil for a lighter flavor.
Allergen Information
This recipe contains beef, which is a common allergen. For those with gluten sensitivities, ensure that the flour used is gluten-free or substitute with a gluten-free flour blend.
FAQ:
Can I use a different type of meat for this stew?
Yes, you can substitute the beef with pork or lamb. Adjust the cooking times as needed depending on the type of meat you use.
How do I make this stew spicier?
Add a pinch of cayenne pepper or a diced chili pepper when cooking the onions and garlic for extra heat.
Can I use canned tomatoes instead of tomato paste?
Yes, you can use canned tomatoes. Just reduce the amount of beef stock slightly to maintain the stew’s consistency.
How do I know when the beef is tender?
The beef is tender when it can be easily broken apart with a fork. It should be soft but not falling apart.
Can I make this stew in a slow cooker?
Absolutely. Brown the beef and cook the onions and garlic on the stove first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-6 hours.
What can I serve with this stew?
This stew goes well with rice, mashed potatoes, or crusty bread. A side salad or steamed vegetables can complement the meal as well.
Spanish Beef Stew with Potatoes
Ingredients
- 1 lb beef cut into cubes
- 1 tablespoon all-purpose flour
- 1 tablespoon canola oil
- 2 medium onions
- 2 medium carrots
- 1 garlic clove
- 6 medium potatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- ½ cup tomato paste
- 1 cup beef stock
Instructions
- Begin by cutting the beef into bite-sized cubes, and season them lightly with smoked paprika, salt, and pepper. Dust the beef pieces with flour, shaking off the excess.
- Heat a large pot over high heat and add canola oil. Place the beef in the pot, browning it for about 10 minutes until golden brown.
- While the beef is browning, finely chop the onions and garlic. Add them to the pot once the beef is browned, and sauté for 5 minutes.
- Stir in the tomato paste and cook for an additional 10 minutes, ensuring the flavors meld.
- Add the sliced carrots, bay leaf, and beef stock to the pot. Simmer for 30 minutes.
- Peel and chop the potatoes, then add them to the pot. If needed, add more water to cover the ingredients.
- Continue to simmer the stew for 20 to 30 more minutes, or until the potatoes and beef are tender to your liking.
