Best 8 Slow Cooker Spanish Beef Stew Recipes

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Indulge in the tantalizing flavors of Spanish beef stew, a delectable dish that captures the essence of traditional Spanish cuisine. This slow-cooker recipe offers an effortless culinary journey, allowing you to savor the rich and hearty flavors of tender beef, aromatic vegetables, and a symphony of spices. Experience the magic of authentic Spanish cooking as you explore these delectable slow-cooker beef stew recipes, ranging from classic to modern variations. Embark on a culinary adventure that will transport your taste buds to the vibrant streets of Spain, where culinary artistry meets warm hospitality.

Let's cook with our recipes!

SLOW COOKER BEEF STEW I



Slow Cooker Beef Stew I image

A hearty, savory slow cooker stew with potatoes, carrots, celery, broth, herbs and spices. You won't be slow to say 'yum'!

Provided by BUCHKO

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 12h20m

Yield 6

Number Of Ingredients 13

2 pounds beef stew meat, cut into 1-inch pieces
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
1 clove garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 onion, chopped
1 ½ cups beef broth
3 potatoes, diced
4 carrots, sliced
1 stalk celery, chopped

Steps:

  • Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with flour mixture. Stir in the garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, and celery.
  • Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Nutrition Facts : Calories 576.3 calories, Carbohydrate 29.8 g, Cholesterol 131.5 mg, Fat 30.3 g, Fiber 4.4 g, Protein 44.1 g, SaturatedFat 11.9 g, Sodium 541.5 mg, Sugar 4.1 g

SLOW COOKER MEXICAN BEEF STEW



Slow Cooker Mexican Beef Stew image

Let the slow cooker do the work for you in this hearty south-of-the-border stew.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 7h30m

Yield 6

Number Of Ingredients 16

1 Reynolds® Slow Cooker Liner
1 pound beef stew meat, cut into 1-inch pieces
2 tablespoons all-purpose flour
1 tablespoon canola oil
1 (15 ounce) can black beans, rinsed and drained
2 medium carrots, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can reduced-sodium beef broth
1 ½ teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup frozen whole kernel corn
¼ cup Chopped avocado, cilantro, and/or crushed red pepper

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner.
  • Coat the beef with flour. Cook and stir beef in a large skillet in hot oil over medium-high heat about 5 minutes or until browned.
  • Place the beans, carrots, onion, and garlic into the prepared slow cooker liner. Top with the beef. Add tomatoes, broth, chili powder, cumin, salt, and pepper.
  • Cover and cook on low 7 hours or until the beef is fork-tender.
  • Stir in the corn gently with a rubber spatula. Cover and cook 10 minutes more or until heated through. If desired, serve with avocado, cilantro, and/or crushed red pepper.

Nutrition Facts : Calories 272 calories, Carbohydrate 27 g, Cholesterol 39.8 mg, Fat 8.7 g, Fiber 7.8 g, Protein 21.9 g, SaturatedFat 2.2 g, Sodium 646.5 mg, Sugar 4.7 g

SLOW-COOKER BEEF STEW WITH YUCA



Slow-Cooker Beef Stew with Yuca image

Provided by Food Network Kitchen

Categories     main-dish

Time 8h15m

Yield 4 servings

Number Of Ingredients 11

2 pounds beef chuck roast, cut into 4 pieces
Kosher salt and freshly ground pepper
1 pound frozen peeled yuca chunks, thawed, halved if large
2 cups peeled butternut squash chunks (about 12 ounces)
1 small Cubanelle pepper, finely chopped
1 8-ounce can Spanish-style tomato sauce (such as Goya)
3 tablespoons minced cilantro stems, plus 1 tablespoon chopped leaves
1 clove garlic, finely grated
1/2 teaspoon dried oregano
1 small red onion
1/2 cup distilled white vinegar

Steps:

  • Place the beef in a 6- to 8-quart slow cooker. Season with salt and pepper. Arrange the yuca, squash and Cubanelle pepper around the beef in a single layer. Combine the tomato sauce, 1/2 cup water, the cilantro stems, garlic, oregano, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Pour all over the meat and vegetables. Cover and cook on low until the meat is tender and easy to pull apart, 8 hours.
  • Meanwhile, thinly slice the red onion. Bring the vinegar, 1/2 cup water and 1/2 teaspoon salt to a boil in a small saucepan. Remove from the heat and stir in the red onion, submerging the slices. Let cool, then transfer to a bowl and refrigerate until ready to serve.
  • Remove the meat to a plate and shred into bite-size chunks with 2 forks, discarding any large pieces of fat. Skim off any excess fat from the remaining stew in the slow cooker. Stir the meat back into the stew and season with salt and pepper. Divide among bowls. Top with the chopped cilantro leaves. Drain the pickled red onion and serve with the stew.

Nutrition Facts : Calories 800, Fat 35 grams, SaturatedFat 14 grams, Cholesterol 215 milligrams, Sodium 657 milligrams, Carbohydrate 61 grams, Fiber 6 grams, Protein 58 grams, Sugar 4 grams

CROCK POT SPANISH INSPIRED BEEF STEW



Crock Pot Spanish Inspired Beef Stew image

A hearty beef stew begging to warm you up on a cold night. The recipe is an original from my kitchen inspired by some Spanish ingredients such as smoked paprika and dry sherry. I think this is best served with crusty bread and a salad. Oh, and I'm not saying this is authentic but it is good!Please make sure you use a large crockpot.

Provided by atm1970

Categories     Stew

Time 8h30m

Yield 4 serving(s)

Number Of Ingredients 16

2 lbs stewing beef, trimmed of all fat
1 large onion, quartered
3 medium garlic cloves, cut lenght wise
2 large carrots, cut into 1 inch pieces
2 cups of diced turnips or 2 cups rutabagas
2 medium white potatoes, diced
3 ounces tomato paste
1/4 cup dry sherry
1 1/4 cups beef stock
3 tablespoons olive oil
1 cup flour (for dredging,discard extra)
3/4 teaspoon smoked paprika
1/8 teaspoon thyme
3 -4 parsley sprigs
kosher salt
pepper

Steps:

  • Prep all vegetables: onions, garlic, carrots, potatoes and turnips. Set aside.
  • Trim meat of all visible fat and cut into 1 inch cubes.
  • Season meat with kosher salt and pepper.
  • Dredge meat in flour shaking all excess flour off. I use a plastic baggy to do this and make less of a mess.
  • Heat olive oil in a large skillet on medium high heat.
  • Once the oil is hot enough add meat and brown on all sides. You may have to do this in batches depending on the size of your skillet.You do not want to cook the meat all the way through, just brown the meat.
  • Remove meat from skillet and set aside.
  • Add dry sherry to the pan picking up any of the browned pieces and reducing the liquid to one half.
  • Add the beef broth. Allow the liquid to come to a boil an simmer for about 3 minutes.
  • Turn heat off and add tomatoes paste and whisk until the liquid is smooth.
  • Add smoked paprika and stir so it's completely incorporated into the tomato/broth mixture.
  • Add onions,garlic, turnips, potatoes, carrots and meat to the crockpot.
  • Pour tomato broth over the meat and vegetables.
  • Add thyme and parsley sprigs and mix through the stew.
  • Set crockpot on low and cook for 8-9 hours or until meat is very tender.
  • Add salt and pepper to taste, if needed, when the stew is done.

SLOW COOKER SPANISH BEEF STEW



Slow Cooker Spanish Beef Stew image

I have never heard a complaint of my beef stew, it's a great new take on an old favorite! I prefer to serve stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for even more Spanish style.

Provided by Moefunk04

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 4h20m

Yield 6

Number Of Ingredients 8

1 pound beef stew meat
salt and ground black pepper to taste
½ cup chopped Spanish onion
2 cloves garlic, minced
2 cups chopped red potatoes
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) jar sofrito
½ cup pitted and halved green olives

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.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 13.6 g, Cholesterol 39.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 19.6 g, SaturatedFat 1.9 g, Sodium 821.7 mg, Sugar 2.8 g

SLOW-COOKER BEEF STEW



Slow-cooker beef stew image

Cook beef stew in a slow cooker for really tender meat. Add button mushrooms or smoked paprika for extra flavour - it will be an instant family favourite

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Time 4h20m

Number Of Ingredients 13

1 onion, chopped
2 celery sticks, finely chopped
2 tbsp rapeseed oil
3 carrots, halved and cut into chunks
2 bay leaves
½ pack thyme
2 tbsp tomato purée
2 tbsp Worcestershire sauce
2 beef stock cubes or stock pots
900g beef for braising such as skirt, buy a whole piece and cut it yourself for bigger chunks or buy ready-diced
2 tsp cornflour (optional)
½ small bunch parsley, chopped
buttery mash, to serve (optional)

Steps:

  • Fry the onion and celery in 1 tbsp oil over a low heat until they start to soften - about 5 mins. Add the carrots, bay and thyme, fry for 2 mins, stir in the purée and Worcestershire sauce, add 600ml boiling water, stir and tip everything into a slow cooker. Crumble over the stock cubes or add the stock pots and stir, then season with pepper (don't add salt as the stock may be salty).
  • Clean out the frying pan and fry the beef in the remaining oil in batches until it is well browned, then tip each batch into the slow cooker. Cook on low for 8-10 hrs, or on high for 4 hrs.
  • If you want to thicken the gravy, mix the cornflour with a splash of cold water to make a paste, then stir in 2 tbsp of the liquid from the slow cooker. Tip back into the slow cooker, stir and cook for a further 30 mins on high. Stir in the parsley and season again to taste. Serve with mash, if you like. Leave to cool before freezing.

Nutrition Facts : Calories 474 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 48 grams protein, Sodium 0.2 milligram of sodium

SPANISH BEEF STEW



Spanish Beef Stew image

Beef stew is seasoned with smoked paprika, onions, garlic, and green olives. Made without potatoes, this is a great recipe to serve with simple steamed rice or even mashed potatoes, if you like. It's a stovetop recipe, so heating the oven is not needed.

Provided by Bibi

Categories     Beef Stew

Time 3h15m

Yield 10

Number Of Ingredients 17

4 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
¼ cup all-purpose flour
2 teaspoons kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
3 tablespoons olive oil
2 (14.5 ounce) cans fire-roasted diced tomatoes, with juice
1 (14.5 ounce) can crushed tomatoes, preferably fire-roasted
2 cups chopped onions
2 medium carrots, cut into 1/2-inch rounds
2 medium green bell peppers, seeded and chopped
6 cloves garlic, minced
1 ½ tablespoons sweet paprika
1 tablespoon smoked Spanish paprika
1 teaspoon dried oregano
2 large bay leaves
1 ½ cups frozen green peas
⅔ cup pitted green olives, sliced

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.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 19.7 g, Cholesterol 82.5 mg, Fat 26.1 g, Fiber 4.1 g, Protein 25 g, SaturatedFat 8.9 g, Sodium 969.5 mg, Sugar 5.8 g

HEARTY SPANISH BEEF STEW



Hearty Spanish Beef Stew image

I took two of my favorite Cuban dishes, ropa vieja, and picadillo, to create this Spanish beef stew. Serve with cooked rice if desired.

Provided by thedailygourmet

Categories     Beef Stew

Time 2h30m

Yield 4

Number Of Ingredients 17

2 tablespoons olive oil, divided
1 medium red bell pepper, chopped
½ medium onion, finely chopped
3 cloves garlic, finely minced
1 (15 ounce) can diced tomatoes
2 tablespoons all-purpose flour
1 ½ teaspoons smoked paprika
1 ½ teaspoons sweet paprika
1 teaspoon dried oregano
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon pepper
1 pound beef stew meat
1 tablespoon butter
2 cups water
2 tablespoons red wine vinegar
¼ cup chopped pimento-stuffed green Manzanilla olives

Steps:

  • Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
  • Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
  • Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
  • Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
  • Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

Nutrition Facts : Calories 304.7 calories, Carbohydrate 12.2 g, Cholesterol 67.4 mg, Fat 17.6 g, Fiber 2.4 g, Protein 23.1 g, SaturatedFat 5.4 g, Sodium 741.6 mg, Sugar 4.5 g

Tips:

  • Choose high-quality beef for the best flavor. Look for cuts that are well-marbled, such as chuck roast or short ribs.
  • Brown the beef before adding it to the slow cooker. This will help to develop its flavor and color.
  • Use a variety of vegetables in your stew. This will add flavor, texture, and nutrients.
  • Add a flavorful liquid to the stew, such as beef broth, red wine, or tomato juice.
  • Season the stew to taste with salt, pepper, and other spices.
  • Cook the stew on low heat for 8-10 hours, or until the beef is fall-apart tender.
  • Serve the stew over rice, mashed potatoes, or noodles.

Conclusion:

Slow-cooker Spanish beef stew is a delicious and easy-to-make meal that is perfect for a weeknight dinner. With just a few simple ingredients and a little bit of time, you can create a flavorful and hearty stew that the whole family will love. So next time you're looking for a quick and easy meal, give this slow-cooker Spanish beef stew a try!

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