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Spanish Beef Stew Recipe
Amalie

Spanish Beef Stew Recipe

A comforting and hearty Spanish Beef Stew, featuring tender beef ribs simmered with aromatic vegetables and spices in a rich broth.
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Prep Time 25 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Spanish
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 pounds beef ribs
  • 1 1/2 tbsp flour
  • 4 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 1 stick celery, chopped
  • 2 medium potatoes, chopped
  • 1 cup tomatoes, chopped
  • 2 1/2 tbsp tomato paste
  • 1/3 cup non-alcoholic sherry alternative
  • 1/2 cup non-alcoholic dry red wine alternative
  • 2 pcs bay leaf
  • 3 cloves
  • 1/2 tsp peppercorns
  • 6–8 sprigs thyme
  • 2–2 1/2 cups beef broth
  • 1/4 tsp chili flakes
  • Salt and pepper to taste

Method
 

  1. Wipe the ribs with a paper towel to ensure they are completely dry.
  2. Season generously with salt and pepper.
  3. Dust the ribs with flour, shaking off any excess.
  4. Heat the olive oil in a large pan over medium-high heat.
  5. Add the ribs in batches, browning them thoroughly on all sides.
  6. Remove the ribs from the pan and set them aside.
  7. In the same pan, add the minced garlic and chopped onion.
  8. Cook until the garlic and onion are softened.
  9. Add the chopped carrots and chopped celery to the pan.
  10. Sauté for three minutes.
  11. Incorporate the chopped tomatoes, tomato paste, thyme, bay leaf, peppercorns, cloves, and chili flakes.
  12. Cook for five minutes until fragrant.
  13. Return the browned ribs to the pot.
  14. Add the non-alcoholic wine alternative and non-alcoholic sherry alternative.
  15. Let the liquids reduce slightly.
  16. Pour in the beef broth.
  17. Cover the pan.
  18. Simmer for two hours.
  19. Add the chopped potatoes in the final 45 minutes of cooking.
  20. Season to taste with salt and pepper before serving.

Notes

Control heat when browning to prevent flour from burning.
Remove excess oil from the pan before adding vegetables if the beef rendered too much fat.
Allow the stew to rest for 10 minutes before serving to let flavors meld.
Ensure beef is fully submerged in broth while simmering for tenderness.