The Spanish Beef Stew is for those who love slow cooking. Stew is full of the deep flavors of red wine and tomatoes. This recipe works well with the inexpensive parts of beef, the roast. Serve Spanish Beef Stew with rice and aioli.
It’s the kind of dish that rewards patience rather than effort — most of the two hours is unattended simmering, which makes it a good weekend project or a make-ahead for a weeknight dinner, since it reheats well the next day. The combination of red wine, tomato paste, and slow braising builds a depth of flavor that’s hard to rush, so this isn’t one to attempt on a tight schedule.
Why Beef Roast Works So Well Here
The beef roast is rich in connective tissue, making it perfect for slow-cooking. During the long braising process, the meat becomes tender and juicy, while absorbing full-bodied flavours. It won’t make a thick steak, but it’s an inexpensive and tasty meat, especially for stews. The same connective tissue that makes it too tough for a quick sear is exactly what breaks down into gelatin over 90 minutes of gentle simmering, giving the stew its body.
How to Make Spanish Beef Stew
Cut the meat into fair-sized cubes. Heat the olive oil in a casserole, fry the cut surface of a whole garlic head in the oil to flavor it, then remove the garlic and brown the meat for a couple of minutes to get some color on it. While that happens, cut the vegetables into chunks. Dust the browned meat with flour, season with tomato paste, salt, and pepper, then add the wine and the vegetables, along with the garlic head and bay leaves. Simmer on the stove under the lid for 90 minutes, letting it bubble gently and stirring occasionally — if the stew looks like it’s drying out, add a splash more wine or water. Once the meat is tender and the flavors have come together, let the stew rest under the lid for another 15 minutes before serving.
FAQ – Frequently Asked Questions
How long does Spanish Beef Stew keep in the fridge?
Stored in an airtight container, it keeps for three to four days in the fridge, and the flavor tends to deepen further by the second day.
Can I make Spanish Beef Stew ahead of time?
Yes — this is a dish that benefits from being made a day ahead. Reheat it gently on the stove, adding a little extra wine or water if it’s thickened too much.
Can I freeze Spanish Beef Stew?
It freezes very well for up to three months. Thaw it in the fridge overnight and reheat gently on the stove rather than in the microwave, to keep the meat from toughening.
What can I use instead of beef roast?
Chuck or shin also work well, since both have the connective tissue needed to become tender over the long braise; leaner cuts like sirloin will dry out and aren’t recommended here.
What wine pairs well with Spanish Beef Stew?
A medium-bodied Spanish red like Tempranillo or Garnacha is the natural pairing, echoing the wine used in the braise itself.
Learn More
Read more about the origins of Spanish stew traditions: https://en.wikipedia.org/wiki/Spanish_cuisine
Spanish Beef Stew
Ingredients
- 600 g beef roast
- 1 onion
- 2 carrots
- 1 bell pepper
- 3 bay leaves
- 1 tsp ground black pepper
- 1 whole garlic
- 2 tsp salt
- 5 dl red wine
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 1 tbsp wheat flour
- parsley for garnish
Instructions
- Cut the meat into a fair size cubes. Pour the olive oil into the casserole and start to heat it up. Cut off the garlic cap and fry the surface in the oil. Remove the garlic and drop the meat into the pot. Fry the meat for couple of minutes to get some color on bits.
- Meanwhile, cut the vegetables into chunks.
- Dust the meat with flour and season with tomato paste, salt and pepper. Add the wine and the vegetables. Add the garlic and bay leaves as well.
- Simmer on the stove with the lid for 90 minutes. Let the stew slowly bubble. Stir occasionally. If the stew is drying out, add a little wine or water.
- When the meat starts to get tender and the flavors start to come together, it’s time to bring the stew to the table. The Spanish meat stew should be allowed to rest under the lid for another 15 minutes before being slammed down.
Notes
- Fry the whole garlic head cut-side down in the oil first for a mellow, roasted garlic flavor before it goes back in whole to simmer.
- Dust the meat with flour before adding the liquid — it helps thicken the stew as it braises.
- Check the stew occasionally and add a splash of wine or water if it looks like it’s drying out.
- Let the stew rest for 15 minutes under the lid before serving — the flavors come together more in that final rest.
- Chuck or shin are good substitutes for beef roast, since both have enough connective tissue to become tender.
Nutrition
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