A Spicy Beef Stew from Pamplona

(Estofado de Carne de Toro)

By Edu Valor / Author - Spanish Chef

Beef stew pairs wonderfully with a variety of sides, and the same is true for this spicy recipe. Spicy beef stew made with bull meat is a traditional dish from the Spanish town of Pamplona.

You know, the town famous for its annual Running of the Bulls, which draws tourists from all over the world. The Sanfermines festival is held in honor of their patron saint, San Fermín.

This dish is especially popular during these festivities, with only a few aromatics like carrots added.

I’m not a big fan of bull runs in any form, but I have to admit the dish is absolutely delicious.

Spanish spicy beef stew on a rustic plate.Spicy beef stew.


Is Bull Meat Worth a Try?

During the festivities, bull meat takes center stage, and the demand is high. Estofado (stewed) and asado a la parrilla (grilled) are probably the most common preparations.

This traditional beef recipe has been enjoyed for decades, primarily for its gamey texture. It offers a more pronounced flavor with lower fat content.

If you’ve ever tried venison (stag meat), you’ll find it has a similar bite—more flavor and less fat are the keywords.

Sports and health enthusiasts alike might find the idea of low-fat bull meat especially appealing.

Ingredients for 4 servings

Preparation: 15 minutes
Cooking: At least 2 hours on low fire plus an extra 20 minutes without lid.
*Measurements in metric and USA Imperial system. For British/Canadian measurements please use the metric conversion calculator.


  • 1 kg/2.2 lb bull beef (or other beef)
  • 1 liter/ 4 cups beef stock hot
  • 2 medium carrots diced
  • 4 garlic cloves minced
  • 25 cl/ 1 cup red wine
  • 2 Spanish onions, diced 
  • 2 tbsp flour
  • 2 tbsp red wine vinegar
  • 2 red chili peppers (or Spanish peppers) minced
  • 2 cloves
  • 2 tbsp minced parsley
  • 1 tsp paprika
  • 2 bay leaves
  • Salt and pepper
  • 15cl Olive oil

Let's Make a Spicy Beef Stew from Pamplona!

  1. Rinse the meat well and squeeze to remove rest blood and water. Cut in large chunks and season with salt and pepper.
  2. Brown the meat quickly in olive oil on high fire. Lower fire to medium and add diced onions, garlic and flour. Stir well for a minute!
  3. Add the carrots, bay leaves, cloves, paprika, chili peppers and pour in the wine with vinegar. Give it another stir.
  4. Pour in the hot beef stock and bring to a boil by raising the fire to high. Taste and season if necessary. 
  5. Once it starts boiling, lower fire to low and put the lid on the pot. Simmer for at least 2 hours. Stir a couple of times.
  6. Let it simmer for another 20 to 30 minutes without the lid, to reduce some of the sauce. Add the parsley and stir. Taste again.

TIPS: 

  • Never use cold stock/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.
  • If bull beef is hard to get, use steer or cow beef.
  • For the red wine, a cheap tempranillo is good enough.

Aromatics for the Spanish spicy beef stew on a cutting board.Aromatics for a spicy 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. Bowls

Is this Spicy Beef Stew a Standalone Dish?

I’ve seen variations of this recipe, including versions with potatoes, string beans, and leeks, or served as a standalone dish.

During the Sanfermines, as with many other dishes, each restaurant offers its own take, with slightly different aromatics or added ingredients.

Bread is almost always served with any stew in Spain. With a sauce like this, it’s almost instinctive to break off a piece of bread to dip and savor the rich, flavorful broth.


*****

Edu's Fingerlicking Beef Stews.