Spanish Beef Stew with Pimiento

(Estofado de Vacuno con Pimiento)


By Edu Valor / Author - Spanish Chef

Some beef stews pair well with specific sides, such as potatoes, rice, and more. The Spanish pimiento beef stew is a great example.

If you're looking for a stew with more than just the taste of the meat, the pimiento, or bell pepper, combined with tomato, enhances the savory flavor. It brings a richness similar to what you find in a goulash.

This beef stew is my own creation, inspired by what I found pairs well with sides. I’ve always enjoyed it served with fried or baked country-style potatoes.

Spanish beef stew with pimiento with fried potatoes.Pimiento beef stew with fried country potatoes.


A Different Stew Technique


Here, you'll see how the stewing technique isn't set in stone. In other recipes, the lid is used from the start, but here it's added only after the broth has thickened.

Allowing the sauce to concentrate enhances the flavors even further while the meat becomes tender. The combination of flavors becomes even more pronounced.

In contrast, other dishes focus on highlighting the distinct tastes of individual ingredients.

Let's Make a Beef Stew with Pimiento!

Ingredients for 4 servings


Preparation: 20 minutes
Cooking: Up to 3 hours for the meat on low fire.

*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.

  • 1 kg/2.2 lb beef
  • 100g/2.5 oz tomato cubes
  • 1 Spanish onion diced (or 2 medium onions)
  • 2 bay leaves
  • 1 tbsp flour
  • 1 twig thyme
  • 20 cl beer hot
  • 25 cl beef stock hot
  • 1 tsp ground cumin
  • 1 tbsp mustard
  • 1 red bell pepper cut in short strips
  • 1 tsp honey
  • olive oil
  • salt and pepper
  • a few drops of Jerez vinegar (optional)

Instructions

  1. Cut the beef in large cubes and season with salt and pepper. Heat some olive oil in a large stew pot and brown the pieces of meat on high fire.
  2. Lower fire to medium and add the onion with flour. Stir a few times. Then add the tomatoes. Stir!
  3. Pour in the hot beer and beef stock. Stir again.
  4. Add the bay leaves, cumin, thyme, honey and mustard. Stir to combine everything. Taste and season if necessary.
  5. Let it simmer on low fire for about 1 hour and 30 minutes. See if the broth has thickened some.
  6. Continue to simmer until the desired broth thickness. Then put the lid on and let it simmer until the meat is tender. Add here the few drops of vinegar if desired.
  7. Some beef may take longer to tenderize, up to 3 hours. If necessary pour some hot water and close the lid.
  8. Taste!

TIPS: 

  • If needed, add some hot water. Never add cold liquid during cooking.
  • Sealing refers to quickly frying the surface of the meat to keep the inside tender and rare.
  • Use a stew pot with a lid.
  • Some beef cuts may take up to 3 hours to become tender.
  • Only cover the pot with the lid after the broth has thickened.

Aromatics for Spanish beef stew with pimiento.Some aromatics for this beef stew.

What You Will Need

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

Tender Beef Meat


Tenderizing meat through stewing on low fire has been around for centuries, it dates back to medieval times. Even back then, people knew it made meat tender and juicy.

The Romans, for instance, were already using wine and raisins to stew beef.

Today, they're are a comfort food. You can find them in nearly every Western European country, each with its own unique flavors and ingredients.

Stewing is hassle free. One pot on low fire and few dishes to do. It’s no wonder this one-pot dish has stood the test of time and remains popular.


*****

Edu's Fingerlicking Beef Stews.