Best 7 Beef Stew With Potatoes Spanish Style Recipes

PUERTO RICAN CARNE GUISADA

Steps:

• Heat the oil in a large 6-quart pot over high heat. Add the beef and brown on all sides.
• Add the sofrito and onion; saute for 2 minutes then stir in the tomato sauce, adobo, garlic powder, oregano, black pepper and Sazón.
• Add just enough water to cover the meat, about 1-2 cups, and bring to a boil. Cover, reduce heat to a simmer and cook for 1-2 hours, or until meat is tender (check after 1 hour).
• After meat is tender, add the potatoes, carrots and olives. Add additional water, if needed. Cover and cook for about 30 minutes, or until vegetables are soft.
• Taste the stew and season with additional adobo or salt if desired.
• Serve with rice.

CARNE GUISADA (PUERTO RICAN BEEF STEW)

Steps:

• Season the beef cubes with 2 teaspoons of Adobo.
• Heat a Dutch oven to medium heat, then add the olive oil.
• In 2-3 batches, sear the beef for 3-5 minutes per side, in order to get some nice browning on the outside.
• Once the beef is browned, remove from the pan and set it aside.
• Add the onions and sofrito to the pan.
• Scrape the bottom of the pan with a wooden spoon to loosen the brown bits.
• Next, add the Sazon, powdered chicken bouillon, beef broth, red wine, tomato sauce, bay leaves and Italian seasoning.
• Bring the mixture to a boil, then add the beef back in.
• Stir, then cover and reduce the heat to simmer. Cook the carne guisada for 2 hours, stirring occasionally.
• Next, add the potatoes, carrots, and olives, then cook for 30 minutes more.
• When the carrots and potatoes are tender, the carne guisada is done.
• Stir in the vinegar, then check the stew for seasoning.
• If it needs more salt, add a little bit more powdered chicken bouillon (this stuff is super salty, so use sparingly).
• Serve with white rice, tostones and a salad.

SPANISH BEEF STEW

Steps:

• Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
• 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.
• 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.
• 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.
• Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
• Remove bay leaves and serve warm.

SLOW COOKER SPANISH BEEF STEW

Steps:

• Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
• Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
• Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
• Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

BEEF STEW WITH POTATOES

Steps:

• Place beef in a bowl and season with salt, pepper, and paprika. Mix in flour to dredge the beef.
• Heat olive oil and butter in a large pot over medium-low heat. Add onion and cook, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add cardamom, bay leaf, and beef. Increase heat to medium and cook until meat turns from red to pinkish-brown, 2 to 3 minutes.
• Add tomatoes to the pot; stir and cook until soft, about 2 minutes. Add beef stock and cook until beef is no longer pink in the middle, 10 to 15 minutes.
• Heat sunflower oil in a deep saucepan over medium heat. Lower potatoes carefully into the hot oil and fry until tender on the inside, 5 to 10 minutes. Transfer to a plate lined with paper towels to drain. Add potatoes to the beef-tomato mixture and cook for 2 more minutes before serving.

SPANISH BEEF AND POTATO STEW W SAFFRON FROM LA MANCHA (TONJUNTO

Steps:

• Put the olive oil, bell peppers, onion, garlic, and beef in the stew pot, in that order.
• Layer the potatoes on top of the beef.
• Add the salt, pepper, cloves, bay leaf, and saffron.
• Pour the wine over and add enough water to cover.
• Bring to a boil, reduce the heat to low, cover, and cook until the meat is very tender, about 2 hours.
• Makes 4 servings.
• Serve immediately Real Stew.

BEEF STEW WITH POTATOES, SPANISH STYLE

Steps:

• Preheat oven to 350°F Brown the beef tips in oil. When half cooked, add green pepper, onion, bay leaf, garlic and paprika.Cook with tomatoes over medium heat for 15 minutes.
• Place potatoes with meat and tomato mixture in casserole dish and bake for 40 minutes. Decorate with peas and pimento strips.