Dairy-Free Traditional Estofado (Spanish Beef Stew)

Experience the rich flavors of Spain with this **Dairy-Free Traditional Estofado (Spanish Beef Stew)**, a comforting and hearty dish brimming with classic Mediterranean ingredients. Tender chunks of seared beef chuck are simmered to perfection in a luscious broth of dry red wine, beef stock, and aromatic spices like sweet paprika and cumin. Enhanced with hearty vegetables—carrots, potatoes, and tomatoes—this gluten-free and dairy-free stew is the epitome of rustic, wholesome cooking. Perfect for cozy evenings, this slow-simmered delight is easy to prepare and deeply satisfying. Garnish with fresh parsley and serve piping hot with crusty bread or rice for a true taste of Spain in your kitchen.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 900 grams beef chuck (cut into 2-inch cubes)
• 3 tablespoons olive oil
• 1 large yellow onion (chopped)
• 4 cloves garlic (minced)
• 3 medium carrots (peeled and sliced into thick rounds)
• 2 medium potatoes (peeled and quartered)
• 2 medium tomatoes (grated or finely diced)
• 250 milliliters dry red wine
• 500 milliliters beef stock
• 2 bay leaves
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley (chopped, for garnish)

Directions

Step 1

Season the beef chunks generously with salt and pepper.

Step 2

Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

Step 3

Sear the beef in batches to brown all sides, about 3 minutes per side. Remove and set aside.

Step 4

Lower the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for 3-4 minutes until softened.

Step 5

Add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning.

Step 6

Stir in the sweet paprika and ground cumin, cooking for another 1 minute to release the spices' aroma.

Step 7

Add the grated or diced tomatoes and cook for 5 minutes until the mixture starts to thicken.

Step 8

Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.

Step 9

Return the beef to the pot, then add the carrots, potatoes, bay leaves, and beef stock. Stir to combine.

Step 10

Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 1 1/2 to 2 hours, or until the beef is tender and the sauce has thickened.

Step 11

Remove the bay leaves. Taste and adjust seasoning with more salt and pepper, if needed.

Step 12

Serve the estofado hot, garnished with chopped fresh parsley. Pair with crusty bread or rice, if desired.

Nutrition Facts

Serving size	(2525.5g)

Amount per serving	% Daily Value*
Calories	3283.6

Total Fat 225.4g	0%
Saturated Fat 79.3g	0%
Polyunsaturated Fat 4.0g
Cholesterol 675mg	0%
Sodium 5044.1mg	0%
Total Carbohydrate 101.0g	0%
Dietary Fiber 15.4g	0%
Total Sugars 22.3g
Protein 189.6g	0%

Vitamin D 0IU	0%
Calcium 312.8mg	0%
Iron 30.8mg	0%
Potassium 5274.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.6%

Protein: 23.8%

Carbs: 12.7%