Estofado de Ternera (Spanish Beef Stew)

Slow-cooked beef with potatoes, carrots and peas in a red wine and paprika gravy.

TIME BREAKDOWN
Prep: 20 min
Cook: 2h 30m
Total: 2 hours 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 800g braising steak, cut into 4cm cubes
  • 2 tbsp plain flour
  • 3 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, thickly sliced
  • 1 red pepper, chopped
  • 3 cloves garlic, sliced
  • 2 tbsp tomato purée
  • 1 tsp sweet smoked paprika
  • 200ml dry red wine
  • 500ml beef stock (2 stock cubes)
  • 2 bay leaves
  • 400g potatoes, peeled and cut into 3cm chunks
  • 100g frozen peas
  • Salt and black pepper to taste

Method

  1. Preheat the oven to 160°C (140°C fan). Season the beef and dust with the flour.

  2. Heat the oil in a large, lidded casserole over a medium-high heat and brown the beef in 2 or 3 batches for 4 minutes per batch. Transfer to a plate.

  3. Add the onion, carrots and pepper and cook for 8 minutes. Add the garlic, tomato purée and paprika and cook for 2 minutes.

  4. Pour in the wine and let it bubble for 3 minutes. Add the stock and bay leaves, return the beef to the pot and bring to a simmer.

  5. Cover and cook in the oven for 1 hour 30 minutes. Add the potatoes, cover and cook for a further 30 minutes until the beef and potatoes are tender, adding the peas for the last 5 minutes.

  6. Remove the bay leaves, season to taste and serve with crusty bread.