I’ve got a fantastic Spanish beef stew recipe for you that’s brimming with the rich flavors of smoked paprika, onions, garlic, and tangy green olives. And guess what? There’s no need for potatoes in this dish!
Prep Time: 20 mins | Cook Time: 2 hrs 55 mins | Total Time: 3 hrs 15 mins | Servings: 10 | Yield: 10 servings
Ingredients
- 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
Directions
- 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.
