When you crave a meal that is both robust and deeply comforting, this hearty Spanish beef stew (Estofado de Ternera) is the answer. It’s a rustic, old-world dish that features tender chunks of beef braised slowly in a rich tomato and red wine sauce, infused with the smoky essence of Spanish paprika. Unlike thin, brothy stews, this one develops a rich, luscious gravy that clings to every piece of meat and vegetable.
This recipe is a true labor of love, but the cooking process is mostly hands-off and incredibly rewarding. By taking the time to sear the beef and slowly build the aromatic base, you create layers of flavor that simply cannot be rushed. It is the perfect one-pot meal to gather the family on a chilly evening, served with crusty bread to soak up every drop of the savory sauce.
Why You’ll Love This Recipe
- Melt-in-Your-Mouth Beef: Slow simmering transforms an economical cut of beef into ultra-tender, fork-flaking perfection.
- Smoky, Deep Flavor: Spanish smoked paprika is the signature spice, lending a rich, smoky color and depth that elevates the entire gravy.
- Thick, Rich Gravy: Coating the beef in flour before searing naturally thickens the sauce as it cooks, resulting in a beautiful gravy, not a watery broth.
- Hearty and Complete: Packed with traditional stew vegetables like potatoes and carrots, making it a full, satisfying meal in one pot.
- Make-Ahead Champion: The flavors deepen significantly overnight, making leftovers even better.
Ingredients
- 2 lbs (900 g) beef chuck roast or stew meat, cut into 1 1/2-inch (4 cm) cubes
- 1/4 cup (30 g) all-purpose flour
- 1 tsp Kosher salt, divided
- 1/2 tsp black pepper, divided
- 3 tbsp (45 ml) olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and cut into 1/2-inch thick pieces
- 1 stick celery, chopped
- 4 cloves garlic, minced
- 1 tbsp Spanish smoked paprika (essential)
- 1 tsp dried oregano
- 1/2 cup (120 ml) dry red wine (such as Rioja or Cabernet Sauvignon)
- 2 1/2 cups (600 ml) beef broth or stock
- 1 (14.5 oz or 411 g) can diced tomatoes
- 2 tbsp tomato paste
- 1 lb (450 g) red or yellow potatoes, peeled and cubed (1-inch pieces)
- 1/2 cup (75 g) pitted green olives, halved
- 2 bay leaves
Equipment
- Large Dutch oven or heavy-bottomed pot with a tight-fitting lid
- Large skillet (optional, for searing large batches)
- Slotted spoon, whisk, knife
Step-by-Step Instructions
- Prep and Sear the Beef: Season the beef cubes generously with 1/2 tsp salt and 1/4 tsp pepper. In a large bowl or bag, toss the meat with the flour until lightly coated, shaking off any excess. Heat the olive oil in the Dutch oven over medium-high heat. Add the floured beef in batches (do not crowd the pan) and sear for 2–3 minutes per side until deeply browned. Transfer the seared meat to a plate and set aside.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped onion, carrot, and celery to the pot, using the rendered beef fat. Sauté for 5–7 minutes until the onions are soft. Stir in the minced garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- Deglaze and Build Sauce: Pour in the red wine. Bring to a boil and scrape up any browned bits from the bottom of the pot. Let the wine reduce by about half (2–3 minutes). Stir in the tomato paste until fully incorporated.
- Braise the Stew: Return the seared beef and any accumulated juices to the pot. Add the beef broth, diced tomatoes, bay leaves, and the remaining 1/2 tsp salt and 1/4 tsp pepper. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot tightly and simmer gently for 2 hours.
- Add Potatoes and Finish: Add the cubed potatoes and the halved green olives to the stew. Cover the pot and continue to simmer for 45–60 minutes, or until the potatoes are tender and the beef is completely fork-tender and easily falls apart.
- Serve: Remove and discard the bay leaves. Taste the gravy and adjust the seasoning if needed. Serve hot.
Substitutions and Variations
- Olives: Substitute the green olives with capers for a sharp, briny kick, or use black olives.
- Wine Substitute: If omitting wine, substitute it with 1/2 cup of beef broth and 1 tablespoon of red wine vinegar or sherry vinegar.
- Root Vegetables: You can swap the potatoes for cubed turnips or butternut squash. Add them at the same time as the potatoes.
- Slow Cooker Method: Sear the beef and sauté the aromatics as directed. Add all ingredients (including potatoes) to the slow cooker. Cook on LOW for 7–9 hours or on HIGH for 4–5 hours.
Pro Tips and Common Mistakes to Avoid
- Sear the Beef Aggressively: The flour coating and the hard sear are what create the deep color and rich flavor foundation of the gravy. Cook the beef in batches to ensure browning, not steaming.
- Cut Veggies Large: Cut the potatoes and carrots into large, uniform chunks (1–1.5 inches). This prevents them from turning to mush during the long simmering time.
- Use High-Quality Paprika: Spanish paprika (or Pimentón) is a must. Ensure it is smoked (labeled Pimentón Ahumado or smoked paprika) for that authentic, rustic flavor.
- Adjust Potato Timing: If using very small baby potatoes, add them closer to the 1.5-hour mark during the initial simmer so they don’t overcook.
Storage, Make-Ahead, and Reheating
- Make-Ahead: This is a perfect make-ahead meal. Prepare the stew entirely up to 2 days in advance and store it in the refrigerator. The flavor will deepen overnight.
- Storage (Leftovers): Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This stew freezes exceptionally well. Cool completely, then freeze in a freezer-safe container for up to 3 months.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. If the gravy is too thick after chilling, add a splash of beef broth to loosen it.
Serving Suggestions
Serve this stew with a side of crusty bread or sourdough to soak up the smoky, rich gravy. Traditionally, it is served with plain white rice or a simple side salad.
Approximate Nutrition
- Yields: 6 servings
- Serving Size: Approximately 1 ½ cups
- Calories: 450 kcal
- Protein: 40 g
- Fat: 20 g
- Carbohydrates: 25 g
Note: These are approximations and can vary based on the specific cut of beef and the amount of wine/oil used.
FAQs
Q: Why do I need to coat the beef in flour?
A: Coating the beef in flour serves two purposes: it helps the meat brown faster during searing (building flavor), and the flour dissolves into the cooking liquid, thickening the stew into a luxurious, rich gravy.
Q: Can I use chicken for this recipe?
A: Yes, you can make a Spanish chicken stew (Guizado de Pollo). Use skinless, boneless chicken thighs and reduce the simmering time to 45–60 minutes, adding the potatoes halfway through.
Q: What is the best cut of beef to use?
A: Chuck roast (or shoulder roast) is ideal. It is tough before cooking but has connective tissue that breaks down slowly into gelatin, resulting in tender, moist, fall-apart beef.
Q: What if I don’t have a Dutch oven?
A: You can use any large, heavy-bottomed pot with a tight-fitting lid for the stovetop method. The key is heavy material that distributes heat evenly and maintains a consistent low simmer.
Q: What is the difference between smoked and regular paprika?
A: Smoked paprika (Pimentón Ahumado) is dried over oak smoke, giving it a deep, rustic, smoky flavor that is essential to Spanish stew. Regular paprika is air-dried and has a much milder, purely sweet flavor. Use smoked paprika for this recipe!
