A Traditional Spanish Beef Stew Recipe

(Estofado de Vacuno)

By Edu Valor / Author - Spanish Chef

This Spanish beef stew recipe is one of the most common dishes in the country. Learn to make this "guiso," and you'll basically know how to prepare all the other beef stews.

A very traditional dish made with simple ingredients, but it's incredibly flavorful. I especially love the broth, so have some bread ready for dipping—you might love it too.

At home, we served it with potatoes and artichokes, carrots, peas, celery, or a few other variations.

Spanish beef stew with potatoes on plate.A typical Spanish beef stew with potatoes.


Stews are Convenient ...and Old!

A Spanish beef stew recipe is easy to make and very convenient. You’ll only need one large pot, which means fewer dishes to wash.

These stews have origins in ancient times—even the Bible describes meals that resemble pot stews. However, the modern versions appear to be rooted in Europe, primarily in Spain and Italy.

The technique of estofar was refined into what we know today. Essentially, they cooked meat or chicken over low heat for an extended period. Of course, no stew would be complete without vegetables and/or legumes.

Ingredients for 4 servings

Preparation: 15 minutes
Cooking: Approx. 1h30 for the meat on low fire, 15-20 minutes for the potatoes.
*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 500g/1 lb beef
  • 1 kg/2,2 lb potato chunks
  • 1,3 liter/ 5,5 cups beef stock 
  • 70g/2.5 oz tomato cubes
  • 1 celery stalk
  • 2 medium carrots
  • 1 onion, diced
  • 150g/5,5 oz peas
  • 1 tsp flour
  • 1 tbsp minced parsley
  • 2 tsp paprika
  • a few strings of saffron or 1/2 tsp yellow food dye
  • 1 bay leaf
  • Salt and pepper
  • 1 tsp red wine vinegar (optional)

Let's Make a Terrific Beef Stew Recipe!

  1. Cut the meat in large cubes and seal them quickly in some olive oil on high fire. When meat is lightly browned add the onion and tomato. Lower fire to medium.
  2. Season everything with salt and pepper and add the flour with paprika and bay leaf. Stir everything!
  3. Add the carrots, celery and if you want, the red wine vinegar. Stir again.
  4. Pour in the beef stock. If necessary pour extra water to submerge the meat. Add the saffron or food dye. Bring to a boil and lower fire to low. Taste the broth, add salt if necessary. Let it simmer for an hour and a half with the lid on.
  5. Add the potatoes with parsley in the last 15 minutes, stir and continue simmering with the lid on until potatoes are tender. Taste and season again if necessary.

TIPS: 

  • If necessary add HOT water to continue stewing. Never use cold water in the middle of cooking.
  • Sealing means frying the meat surface quickly to keep the inside tender and raw.
  • Use a stew pot with lid.
  • It's ok to cook the stew for longer than 1,5 hours if the potatoes aren't done yet.

Beef and sauté.Browned beef and sauté.

What You Will Need

  1. Stew pot
  2. Spatula or wooden spoon
  3. Meat knife
  4. Paring knife
  5. Cutting board
  6. Measuring beaker

Why do we Stew?

Stewing, or estofar, is simply another cooking technique. By covering the pot and cooking the ingredients over low heat for an extended period, you preserve more flavor and tenderize proteins.

Using a pot with a lid helps limit the evaporation of liquids. The cooking and steaming allow the different flavors to blend thoroughly through diffusion.

But enough of the technical details—now you know this method enhances flavor and tenderizes meat!


*****

Edu's Fingerlicking Beef Stews.