Spanish Beef Stew With Pimentón and Piquillo Peppers

Serious Eats

Ready in: 120 minutes
Servings: 4
Gluten Free

Ingredients

  • 12 baby carrots or 1 large carrot, peeled and cut into rough chunks
    Produce
  • 2 bay leaves
    Spices and Seasonings
  • 2 pounds beef stew meat or brisket, trimmed of silverskin and gristle removed and cut into 1 1/2-inch chunks
    Meat
  • 8 ounces button mushrooms, quartered if large
    Produce
  • 1 (28-ounce) can diced tomatoes
    Canned and Jarred
  • 1 cup dry red wine, such as Rioja
    Alcoholic Beverages
  • 4 sprigs fresh thyme
    Produce;Spices and Seasonings
  • 3 medium cloves garlic, minced (about 1 tablespoon)
    Produce
  • Kosher salt and freshly ground black pepper
    Spices and Seasonings
  • 2 tablespoons olive oil
    Oil, Vinegar, Salad Dressing
  • 1 large onion, finely chopped (about 1 1/2 cups)
    Produce
  • 1 1/2 teaspoons smoked Spanish paprika
    Spices and Seasonings
  • 12-ounce jar of piquillo or roasted red peppers, drained
    Canned and Jarred
  • 1 cup sour cream or plain yogurt, for garnishing
    Milk, Eggs, Other Dairy
  • 2 1/2 tablespoons tomato paste
    Pasta and Rice
  • 1 tablespoon Worcestershire sauce
    Condiments

Steps

  • Adjust oven rack to lower-middle position and preheat oven to 275°F.
  • Heat olive oil in a Dutch oven over high heat until smoking. Season beef with salt and pepper.
  • Add beef to pan and cook without moving until well-browned on one side, about 6 minutes. Stir to loosen meat, reduce heat to medium and add onion and garlic. Cook, stirring periodically, until softened, about 7 minutes.
  • Add peppers, carrots, mushrooms, pimentón, wine, tomatoes, tomato paste, Worcestershire, bay leaves and thyme. Season lightly with salt and pepper and stir to combine. Bring to a boil, cover and transfer to oven. Continue cooking until meat is tear-apart-tender when pierced with a fork, about 4 hours.
  • When stew is done, remove from oven and discard thyme sprigs and bay leaves. If stew is not thick enough, reduce over the stovetop until desired consistency is reached. Season to taste with salt and pepper.
  • Cool slightly. Ladle stew into individual bowls garnish with a touch of sour cream.
  • Serve immediately

Nutrition

  • Calories: 723.0  cal  (36.15%)
  • Fat: 36.36  g  (55.93%)
  • Saturated Fat: 13.67  g  (85.45%)
  • Carbohydrates: 36.23  g  (12.08%)
  • Sugar: 17.94  g  (19.93%)
  • Cholesterol: 170.51  mg  (56.84%)
  • Sodium: 2007.3  mg  (87.27%)
  • Alcohol: 6.3  g  (35.0%)
  • Protein: 55.58  g  (111.17%)
  • Vitamin A: 8009.88  IU  (160.2%)
  • Vitamin B12: 5.69  µg  (94.91%)
  • Vitamin C: 70.12  mg  (84.99%)
  • Vitamin B6: 1.68  mg  (83.97%)
  • Zinc: 11.3  mg  (75.35%)
  • Vitamin B3: 14.7  mg  (73.51%)
  • Phosphorus: 698.64  mg  (69.86%)
  • Selenium: 47.0  µg  (67.14%)
  • Potassium: 2076.66  mg  (59.33%)
  • Vitamin B2: 0.91  mg  (53.57%)
  • Iron: 9.48  mg  (52.64%)
  • Copper: 0.98  mg  (48.85%)
  • Manganese: 0.81  mg  (40.33%)
  • Vitamin B1: 0.52  mg  (34.7%)
  • Vitamin E: 5.13  mg  (34.23%)
  • Fiber: 8.55  g  (34.2%)
  • Magnesium: 130.81  mg  (32.7%)
  • Vitamin B5: 2.72  mg  (27.23%)
  • Vitamin K: 25.0  µg  (23.81%)
  • Folate: 95.0  µg  (23.75%)
  • Calcium: 224.97  mg  (22.5%)
  • Vitamin D: 0.34  µg  (2.29%)

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