Catalan Beef Stew Recipe

Name: Catalan Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g piece pancetta, coarsely chopped; 80 ml extra virgin olive oil; 2 kg beef gravy or 2 kg boneless beef shank, cut into 2cm pieces; 80 ml red wine vinegar; 2 brown onions, halved, finely chopped; 4 garlic cloves, finely chopped; 750 ml beef stock; 250 ml dry red wine; 2 tablespoons tomato paste; 2 (7 cm) cinnamon sticks, lightly crushed; 4 sprigs fresh thyme; 3 slices orange peel; 30 g good-quality dark chocolate, finely chopped; fresh flat leaf parsley, to serve

Servings: persons

250 g piece pancetta, coarsely chopped
80 ml extra virgin olive oil
2 kg beef gravy or 2 kg boneless beef shank, cut into 2cm pieces
80 ml red wine vinegar
2 brown onions, halved, finely chopped
4 garlic cloves, finely chopped
750 ml beef stock
250 ml dry red wine
2 tablespoons tomato paste
2 (7 cm) cinnamon sticks, lightly crushed
4 sprigs fresh thyme
3 slices orange peel
30 g good-quality dark chocolate, finely chopped
fresh flat leaf parsley, to serve

1
Preheat oven to 160u00b0C Heat a large flameproof casserole dish over high heat. Add the pancetta and cook, stirring, for 2-3 minutes or until golden. Transfer to a heatproof bowl. Add 60ml (1/4 cup) of the oil to the casserole dish. Add one-quarter of the beef and cook, turning, for 5 minutes or until brown. Transfer to the bowl with the pancetta. Repeat, in 3 more batches, with the remaining beef, reheating the dish between batches.
2
Add the vinegar to the dish and cook, stirring to dislodge any bits that have cooked on to the base, for 1-2 minutes. Pour over the beef mixture.
3
Heat the remaining oil in the dish over medium heat. Add the onion and garlic and cook, stirring, for 10 minutes or until soft. Add the beef mixture, stock, wine, tomato paste, cinnamon, thyme, orange peel and chocolate. Cover with foil and a tight-fitting lid. Bring to the boil. Bake in oven for 2 hours or until the beef is tender. Set aside for 15 minutes to cool. Place in the fridge for 6 hours to chill.
4
Preheat oven to 160u00b0C Use a spoon to remove any fat from the surface of the stew. Cook the stew, stirring, over low heat for 5 minutes or until heated through. Bake in oven for 45-50 minutes or until the meat is tender and the sauce thickens. Sprinkle the stew with parsley to serve.

1792

kcal

Calories

108

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250 g piece pancetta, coarsely chopped, 80 ml extra virgin olive oil, 2 kg beef gravy or 2 kg boneless beef shank, cut into 2cm pieces, 80 ml red wine vinegar, and more.

Yes, Catalan Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Catalan Beef Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions