Gluten-Free Traditional Estofado (Spanish Beef Stew)
Dive into the comforting flavors of Spain with this Gluten-Free Traditional Estofado, a hearty and aromatic Spanish beef stew perfect for cozy dinners. Tender chunks of seared beef chuck simmer to perfection alongside earthy carrots, creamy potatoes, and sweet green peas, all enveloped in a rich, smoky paprika-infused tomato and red wine broth. This gluten-free adaptation stays true to the rustic essence of the classic dish while catering to dietary needs, making it ideal for anyone looking to enjoy a wholesome, flavorful meal without gluten. Serve this slow-cooked masterpiece with gluten-free bread or steamed rice to soak up every last drop of the luscious sauce. It's a one-pot wonder that will transport your taste buds straight to Spain!
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Ingredients
- 900 grams Beef chuck (cut into 2-inch cubes)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 3 tablespoons Olive oil
- 1 medium Yellow onion (finely chopped)
- 4 cloves Garlic cloves (minced)
- 3 medium Carrots (sliced into 1/2-inch rounds)
- 3 medium Potatoes (peeled and diced into 1-inch cubes)
- 1 piece Bay leaf
- 1 teaspoon Ground smoked paprika
- 400 grams Crushed tomatoes
- 200 milliliters Dry red wine (ensure gluten-free)
- 500 milliliters Beef broth (ensure gluten-free)
- 150 grams Frozen green peas
- 2 tablespoons Fresh parsley (chopped, for garnish)
Directions
Step 1
Pat the beef cubes dry with paper towels and season them evenly with salt and black pepper.
Step 2
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef cubes in batches until browned on all sides (about 2-3 minutes per side). Remove the browned beef from the pot and set aside.
Step 3
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pot. Add the finely chopped onion and cook for 4-5 minutes until softened.
Step 4
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Step 5
Add the sliced carrots and diced potatoes to the pot, stirring to combine with the aromatics. Cook for 2-3 minutes to slightly soften the vegetables.
Step 6
Stir in the bay leaf, smoked paprika, and crushed tomatoes. Cook for 2 minutes to allow the flavors to meld.
Step 7
Pour in the gluten-free red wine and simmer for 2-3 minutes, scraping the bottom of the pot to deglaze and release any browned bits.
Step 8
Return the seared beef to the pot and pour in the gluten-free beef broth. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot with a lid and let it cook gently for 1.5 to 2 hours, stirring occasionally, until the beef is tender.
Step 9
When the beef is nearly done, stir in the frozen green peas and cook for another 5-7 minutes until the peas are heated through.
Step 10
Remove and discard the bay leaf. Taste and adjust seasoning with additional salt and pepper if needed.
Step 11
Serve hot, garnished with chopped fresh parsley. Pair with a side of gluten-free bread or steamed rice for a complete meal!
Nutrition Facts
| Serving size | (3034.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3597.4 |
| Total Fat 225.5g | 0% |
| Saturated Fat 78.8g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 675mg | 0% |
| Sodium 4981.2mg | 0% |
| Total Carbohydrate 181.1g | 0% |
| Dietary Fiber 28.0g | 0% |
| Total Sugars 34.6g | |
| Protein 202.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 356.4mg | 0% |
| Iron 33.5mg | 0% |
| Potassium 6711.7mg | 0% |
Source of Calories