Why It Works
- A slow oven braise gently breaks down the beef’s connective tissue, yielding fork-tender meat.
- Smoked paprika, roasted peppers, and red wine layer in depth, acidity, and sweetness, balancing the stew’s richness.
This Spanish beef stews lean on bold, smoky flavors and long, slow cooking to transform a tough cut of beef into something rich and spoon-tender. My version takes inspiration from regional dishes like estofado de ternera, building a base with onions, garlic, and plenty of smoked paprika before layering in piquillo peppers, carrots, and mushrooms. Dry red wine and tomatoes provide acidity and depth, while thyme and bay leaves perfume the stew as it gently braises in the oven.
Serious Eats / Anh Nguyen
The method is straightforward: brown the beef for flavor, sauté the aromatics, add everything else to the pot, and let the oven do the work. Over the course of four hours, the beef slowly breaks down, the vegetables soften, and the sauce reduces into a savory, brick-red gravy that clings to each piece of meat. A quick stovetop finish concentrates the sauce further, ensuring it’s glossy and thick enough to coat the back of a spoon.
A dollop of tangy sour cream or yogurt at the end lightens the flavors and adds a cooling contrast to the paprika and wine. Serve it with crusty bread to soak up the sauce, or over rice or potatoes for a heartier meal.
Serious Eats / Anh Nguyen
My Foolproof Spanish Beef Stew Is Rich, Tender, and Comforting Every Time
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2 tablespoons (30 ml) extra-virgin olive oil
2 pounds beef stew meat or brisket, cut into 1 1/2-inch chunks
Kosher salt and freshly ground black pepper
1 large yellow onion (8 ounces; 226 g), finely chopped (about 1 1/2 cups)
3 medium cloves garlic (about 1/2 ounce; 15 g)
1 (12-ounce) jar piquillo or roasted red peppers, drained
1 large carrot (4 1/4 ounce; 120 g), peeled and cut into large chunks
8 ounces (226 g) button mushrooms, quartered if large
1 1/2 teaspoons smoked Spanish paprika
1 cup (240 ml) dry red wine, such as Rioja
1 (28-ounce) can diced tomatoes
2 1/2 tablespoons tomato paste (1 1/4 ounces; 35 g)
1 tablespoon (15 ml) Worcestershire sauce
2 bay leaves
4 sprigs fresh thyme
1 cup sour cream or plain yogurt (8 ounces; 226 g), for serving
Adjust oven rack to lower-middle position and preheat oven to 275°F (135°C).
Pat beef dry with paper towels and sprinkle all over with salt and black pepper.
Serious Eats / Anh Nguyen
In a large Dutch oven, heat oil over high heat until shimmering. Cook half of beef until browned on all sides, 4 to 5 minutes, adjusting heat as necessary to avoid burning. Transfer browned beef to a plate and repeat with remaining beef.
Serious Eats / Anh Nguyen
Reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened and is lightly browned, about 7 minutes.
Serious Eats / Anh Nguyen
Add peppers, carrots, mushrooms, paprika, wine, tomatoes, tomato paste, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer over medium high heat. Add beef and juices from the plate to the pot. Cover and transfer to the oven. Cook until beef is tender, about 4 hours.
Serious Eats / Anh Nguyen
Remove stew from oven and discard thyme and bay leaves. Reduce over medium-low heat until sauce is thick enough to coat the back of a spoon, about 5 minutes. Season to taste with salt and pepper.
Serious Eats / Anh Nguyen
Let cool slightly. Serve with sour cream or plain yogurt.
Serious Eats / Anh Nguyen
Special Equipment
Large Dutch oven
Notes
If using jarred roasted red peppers, chop the peppers coarsely before adding them to the stew.
