Best 4 Spanish Beef And Potato Stew W Saffron From La Mancha Tonjunto Recipes

Embark on a culinary journey to the heart of Spain with the traditional Spanish Beef and Potato Stew with Saffron from La Mancha, also known as Tonjunto. This savory dish, deeply rooted in the culinary heritage of the region, promises a symphony of flavors that will tantalize your taste buds. Discover the art of preparing this classic stew, featuring tender beef, hearty potatoes, and an array of aromatic spices, all harmoniously blended in a rich tomato-based broth infused with the magical touch of saffron.

In addition to the main recipe, this article unveils a treasure trove of other delectable dishes, each a testament to the culinary diversity of Spain. Delight in the simplicity yet exquisite flavors of Patatas Bravas, crispy potato cubes smothered in a spicy tomato sauce, or indulge in the creamy goodness of Croquetas de Jamón, a delightful treat filled with savory ham and béchamel sauce. For a taste of the sea, explore the Paella de Mariscos, a seafood extravaganza featuring an array of succulent prawns, mussels, and calamari, all simmering in a vibrant saffron-infused broth.

Whether you're a seasoned cook or just starting your culinary adventure, this article provides a comprehensive guide to preparing these Spanish delicacies. Each recipe is meticulously explained with step-by-step instructions, ensuring success in your kitchen endeavors. Embark on this gastronomic voyage and immerse yourself in the vibrant flavors of Spain.

Here are our top 4 tried and tested recipes!

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

Spanish Beef and Potato Stew W Saffron from La Mancha (Tonjunto image

The food of La Mancha is hearty, and this stew is simplicity itself. It is sometimes called tonjunto, meaning "everything is thrown all together." Serve with crusty bread.

Provided by Olha7397

Categories Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup extra virgin olive oil
2 large green bell peppers, seeded and sliced
1 medium onion, sliced and separated into rings
6 garlic cloves, finely chopped
2 1/4 lbs boneless stewing beef, trimmed of large pieces of fat and cut into irregular shapes
1 1/4 lbs boiling potatoes, peeled and cut into 1 1/2 inch chunks
1 tablespoon salt
1 teaspoon fresh ground black pepper
1/4 teaspoon freshly ground clove
1 bay leaf
1 pinch saffron thread, crumbled in a mortar
1 cup dry white wine

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.

Nutrition Facts : Calories 1087.9, Fat 76.5, SaturatedFat 23.7, Cholesterol 170.9, Sodium 1900.8, Carbohydrate 38.6, Fiber 4.6, Sugar 5, Protein 50.5

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

Ingredients

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

BEEF STEW WITH POTATOES, SPANISH STYLE

Beef Stew With Potatoes, Spanish Style image

Make and share this Beef Stew With Potatoes, Spanish Style recipe from Food.com.

Provided by FloridaGrl

Categories Stew

Time 55m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

1 lb sirloin tip steak, trimmed and cut into 1 inch cubes
1/2 teaspoon sweet paprika
1 green pepper, chopped
1 cup canned whole tomatoes, chopped
1 onion, chopped
2 tablespoons olive oil
1 bay leaf
3 medium potatoes, peeled & cut in 1 1/2 inch chunks
2 garlic cloves, minced
pimientos (to garnish) or roasted red pepper, strips (to garnish)
cooked green peas (to garnish)

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.

Nutrition Facts : Calories 588.3, Fat 28.7, SaturatedFat 9.1, Cholesterol 113.6, Sodium 209.4, Carbohydrate 46.6, Fiber 7, Sugar 6.1, Protein 36.6

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

Ingredients

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

Tips:

Use high-quality ingredients: The better the ingredients, the better the stew will be. Look for grass-fed beef, organic vegetables, and a good quality saffron.
Brown the beef well: Browning the beef gives it a richer flavor and helps to develop the stew's flavor base.
Use a heavy pot: A heavy pot will help to distribute the heat evenly and prevent the stew from burning.
Simmer the stew for a long time: The longer the stew simmers, the more tender the beef will become and the more flavorful the broth will be.
Add the saffron at the end of cooking: Saffron is a delicate spice that can easily be overpowered. Adding it at the end of cooking will help to preserve its flavor.

Conclusion:

Spanish beef and potato stew with saffron is a hearty, flavorful dish that is perfect for a cold winter day. The beef is tender and juicy, the potatoes are soft and creamy, and the broth is rich and flavorful. The saffron adds a subtle, yet distinct flavor that makes this stew truly special. This stew is sure to become a favorite in your household.