Name: Spanish Beef Stew With Pimenton and Piquillo Peppers
Prep time: 5 min
Cook time: 4 h 40 min
Total time: 4 h 45 min
Yield: 6
Cuisine: Spanish
Ingredients: 2 tablespoons (30 ml) extra-virgin olive oil; 2 pounds beef stew meat or brisket, cut into 1 1/2-inch chunks; Kosher salt and freshly ground black pepper; 1 large yellow onion (8 ounces; 226 g), finely chopped (about 1 1/2 cups); 3 medium cloves garlic (about 1/2 ounce; 15 g); 1 (12-ounce) jar piquillo or roasted red peppers, drained; 1 large carrot (4 1/4 ounce; 120 g), peeled and cut into large chunks; 8 ounces (226 g) button mushrooms, quartered if large; 1 1/2 teaspoons smoked Spanish paprika; 1 cup (240 ml) dry red wine, such as Rioja; 1 (28-ounce) can diced tomatoes; 2 1/2 tablespoons tomato paste (1 1/4 ounces; 35 g); 1 tablespoon (15 ml) Worcestershire sauce; 2 bay leaves; 4 sprigs fresh thyme; 1 cup sour cream or plain yogurt (8 ounces; 226 g), for serving

Spanish Beef Stew With Pimenton and Piquillo Peppers

This Spanish beef stew combines tender braised beef with smoky paprika, roasted peppers, and red wine for a hearty, deeply flavored dish.

4 hr 45 min total 5 min prep 4 hr 40 min cook 6 714 cal

Instructions

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1 Adjust oven rack to lower-middle position and preheat oven to 275°F (135°C).
2 Pat beef dry with paper towels and sprinkle all over with salt and black pepper.
3 In a large Dutch oven, heat oil over high heat until shimmering. Cook half of beef until browned on all sides, 4 to 5 minutes, adjusting heat as necessary to avoid burning. Transfer browned beef to a plate and repeat with remaining beef.
4 Reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened and is lightly browned, about 7 minutes.
5 Add peppers, carrots, mushrooms, paprika, wine, tomatoes, tomato paste, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer over medium high heat. Add beef and juices from the plate to the pot. Cover and transfer to the oven. Cook until beef is tender, about 4 hours.
6 Remove stew from oven and discard thyme and bay leaves. Reduce over medium-low heat until sauce is thick enough to coat the back of a spoon, about 5 minutes. Season to taste with salt and pepper.
7 Let cool slightly. Serve with sour cream or plain yogurt.