Hearty Spanish Beef Stew (Estofado de Ternera)
This rustic Spanish beef stew, known as Estofado de Ternera, features tender chunks of beef slowly braised in a smoky tomato and red wine sauce until melt-in-your-mouth tender. The rich paprika gravy clings to each bite, making it the perfect cozy meal for cool evenings.
Equipment
- Large Dutch oven or heavy pot with lid
- Large skillet (optional, for searing batches)
- Slotted spoon
- Whisk
- Knife and cutting board
Ingredients
- 2 lbs beef chuck roast or stew meat, cut into 1 1/2-inch cubes
- 1/4 cup all-purpose flour
- 1 tsp Kosher salt, divided
- 1/2 tsp black pepper, divided
- 3 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 1 stick celery, chopped
- 4 cloves garlic, minced
- 1 tbsp Spanish smoked paprika
- 1 tsp dried oregano
- 1/2 cup dry red wine (Rioja or Cabernet Sauvignon)
- 2 1/2 cups beef broth or stock
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 lb red or yellow potatoes, peeled and cubed
- 1/2 cup pitted green olives, halved
- 2 bay leaves
Instructions
- Season beef with 1/2 tsp salt and 1/4 tsp pepper. Dredge in flour to coat lightly. Heat olive oil in a Dutch oven over medium-high heat and sear beef in batches for 2–3 minutes per side until browned. Transfer to a plate.
- Reduce heat to medium. Add onion, carrots, and celery to the same pot and cook for 5–7 minutes until softened. Stir in garlic, smoked paprika, and oregano. Cook 1 minute until fragrant.
- Pour in red wine, scraping up browned bits from the pot. Let it reduce by half, about 2–3 minutes. Stir in tomato paste until fully incorporated.
- Return seared beef and any juices to the pot. Add beef broth, diced tomatoes, bay leaves, and remaining salt and pepper. Bring to a boil, then cover and simmer gently for 2 hours.
- Add potatoes and green olives. Continue to simmer for 45–60 minutes, until the beef and potatoes are tender and the gravy is thick and rich.
- Remove bay leaves. Adjust seasoning as needed. Serve hot with crusty bread or rice.
Notes
Use good-quality smoked Spanish paprika for authentic depth of flavor. This stew tastes even better the next day as the flavors meld. Serve with crusty bread or rice for a hearty, comforting meal.