Traditional Estofado (Spanish Beef Stew)

Dive into the rich and hearty flavors of Traditional Estofado, a classic Spanish beef stew that's perfect for a cozy meal. This recipe combines tender chunks of beef chuck, slow-simmered with sweet carrots, earthy potatoes, and a flavorful medley of paprika, thyme, and fragrant bay leaf. A splash of red wine and beef stock creates a deeply savory and aromatic broth that infuses the dish with authentic Spanish flair. With just 20 minutes of preparation and a long, gentle simmer for melt-in-your-mouth perfection, this recipe is ideal for family gatherings or weekend indulgence. Serve this comforting stew garnished with fresh parsley and paired with crusty bread or rice for a satisfying dish that’s sure to impress.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:150 mins

Total Time:170 mins

Servings: 6

Ingredients

• 1000 grams beef chuck, cut into 2-inch pieces
• 3 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 medium carrots, sliced
• 400 grams tomatoes, diced
• 250 ml red wine
• 500 ml beef stock
• 400 grams potatoes, peeled and quartered
• 1 bay leaf
• 2 teaspoons paprika
• 1 teaspoon thyme, dried
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped parsley, for garnish

Directions

Step 1

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.

Step 2

Season the beef chunks with salt and pepper.

Step 3

Brown the beef in batches, making sure not to overcrowd the pan. Cook until all sides are browned, about 5-7 minutes per batch.

Step 4

Remove beef from the pot and set aside.

Step 5

In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes.

Step 6

Add the sliced carrots and cook for another 3 minutes, stirring occasionally.

Step 7

Stir in the diced tomatoes, paprika, thyme, and bay leaf, cooking for an additional 3 minutes.

Step 8

Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and let the wine reduce by half, about 8 minutes.

Step 9

Return the beef to the pot and pour in the beef stock.

Step 10

Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours, or until the beef is tender.

Step 11

Add the quartered potatoes to the pot. If needed, add more stock or water to ensure the potatoes are covered.

Step 12

Continue simmering for another 30 minutes, or until the potatoes are tender.

Step 13

Taste and adjust the seasoning with more salt and pepper if needed.

Step 14

Remove the bay leaf before serving.

Step 15

Garnish with chopped parsley and serve hot with crusty bread or over rice.

Nutrition Facts

Serving size	(2833.8g)

Amount per serving	% Daily Value*
Calories	3610.7

Total Fat 245.2g	0%
Saturated Fat 87.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 750mg	0%
Sodium 4945.6mg	0%
Total Carbohydrate 118.8g	0%
Dietary Fiber 17.2g	0%
Total Sugars 24.4g
Protein 198.7g	0%

Vitamin D 0IU	0%
Calcium 346.7mg	0%
Iron 34.2mg	0%
Potassium 6481.7mg	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: 63.5%

Protein: 22.9%

Carbs: 13.7%