Spanish Beef Stew

This easy stovetop Spanish beef stew is seasoned with olives, paprika, onions, and tomatoes for hearty, comforting flavor.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 55 mins
• Total Time: 3 hr 15 mins
• Calories: 414 Calories

Ingredients

• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 2 cups chopped onions
• 6 cloves garlic, minced
• 2 large bay leaves
• 2 teaspoons kosher salt, or to taste
• 2 medium carrots, cut into 1/2-inch rounds
• 1 tablespoon smoked Spanish paprika
• 0.25 cup all-purpose flour
• 0.5 teaspoon ground black pepper, or to taste
• 1.5 cups frozen green peas
• 4 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
• 2 (14.5 ounce) cans fire-roasted diced tomatoes, with juice
• 1 (14.5 ounce) can crushed tomatoes, preferably fire-roasted
• 2 medium green bell peppers, seeded and chopped
• 1.5 tablespoons sweet paprika
• 0.66666668653488 cup pitted green olives, sliced

Recipe Instructions

Step 1

Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.

Step 2

Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.

Step 3

Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.

Step 4

Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.

Step 5

Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.

Step 6

Remove bay leaves and serve warm.