Why It Works
- A gradual oven braise gently breaks down the meat’s connective tissue, yielding fork-tender meat.
- Smoked paprika, roasted peppers, and crimson wine layer in depth, acidity, and sweetness, balancing the stew’s richness.
This Spanish beef stews lean on daring, smoky flavors and lengthy, gradual cooking to remodel a troublesome minimize of beef into one thing wealthy and spoon-tender. My model takes inspiration from regional dishes like estofado de ternera, constructing a base with onions, garlic, and loads of smoked paprika earlier than layering in piquillo peppers, carrots, and mushrooms. Dry crimson wine and tomatoes present acidity and depth, whereas thyme and bay leaves fragrance the stew because it gently braises within the oven.
Critical Eats / Anh Nguyen
The tactic is simple: brown the meat for taste, sauté the aromatics, add every little thing else to the pot, and let the oven do the work. Over the course of 4 hours, the meat slowly breaks down, the greens soften, and the sauce reduces right into a savory, brick-red gravy that adheres to every piece of meat. A fast stovetop end concentrates the sauce additional, guaranteeing it is shiny and thick sufficient to coat the again of a spoon.
A dollop of tangy bitter cream or yogurt on the finish lightens the flavors and provides a cooling distinction to the paprika and wine. Serve it with crusty bread to absorb the sauce, or over rice or potatoes for a heartier meal.
Critical Eats / Anh Nguyen
My Foolproof Spanish Beef Stew Is Wealthy, Tender, and Comforting Each Time
Prepare dinner Mode
(Hold display awake)
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2 tablespoons (30 ml) extra-virgin olive oil
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2 kilos beef stew meat or brisket, minimize into 1 1/2-inch chunks
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Kosher salt and freshly floor black pepper
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1 giant yellow onion (8 ounces; 226 g), finely chopped (about 1 1/2 cups)
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3 medium cloves garlic (about 1/2 ounce; 15 g)
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1 (12-ounce) jar piquillo or roasted crimson peppers, drained
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1 giant carrot (4 1/4 ounce; 120 g), peeled and minimize into giant chunks
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8 ounces (226 g) button mushrooms, quartered if giant
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1 1/2 teaspoons smoked Spanish paprika
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1 cup (240 ml) dry crimson wine, equivalent to Rioja
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1 (28-ounce) can diced tomatoes
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2 1/2 tablespoons tomato paste (1 1/4 ounces; 35 g)
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1 tablespoon (15 ml) Worcestershire sauce
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2 bay leaves
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4 sprigs recent thyme
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1 cup bitter cream or plain yogurt (8 ounces; 226 g), for serving
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Regulate oven rack to lower-middle place and preheat oven to 275°F (135°C).
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Pat beef dry with paper towels and sprinkle throughout with salt and black pepper.
Critical Eats / Anh Nguyen
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In a big Dutch oven, warmth oil over excessive warmth till shimmering. Prepare dinner half of beef till browned on all sides, 4 to five minutes, adjusting warmth as essential to keep away from burning. Switch browned beef to a plate and repeat with remaining beef.
Critical Eats / Anh Nguyen
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Scale back warmth to medium. Add onion and garlic and cook dinner, stirring often, till softened and is frivolously browned, about 7 minutes.
Critical Eats / Anh Nguyen
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Add peppers, carrots, mushrooms, paprika, wine, tomatoes, tomato paste, Worcestershire sauce, bay leaves, and thyme. Carry to a simmer over medium excessive warmth. Add beef and juices from the plate to the pot. Cowl and switch to the oven. Prepare dinner till beef is tender, about 4 hours.
Critical Eats / Anh Nguyen
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Take away stew from oven and discard thyme and bay leaves. Scale back over medium-low warmth till sauce is thick sufficient to coat the again of a spoon, about 5 minutes. Season to style with salt and pepper.
Critical Eats / Anh Nguyen
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Let cool barely. Serve with bitter cream or plain yogurt.
Critical Eats / Anh Nguyen
Particular Tools
Giant Dutch oven
Notes
If utilizing jarred roasted crimson peppers, chop the peppers coarsely earlier than including them to the stew.