Spanish Beef Stew With Pimentón And Piquillo Peppers Recipe Recipe

Name: Spanish Beef Stew With Pimentón And Piquillo Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 pounds beef stew meat or brisket, trimmed of silverskin and gristle removed and cut into 1 1/2-inch chunks; Kosher salt and freshly ground black pepper; 1 large onion, finely chopped (about 1 1/2 cups); 3 medium cloves garlic, minced (about 1 tablespoon); 12-ounce jar of piquillo or roasted red peppers, drained; 12 baby carrots or 1 large carrot, peeled and cut into rough chunks; 8 ounces button mushrooms, quartered if large; 1 1/2 teaspoons smoked Spanish paprika; 1 cup dry red wine, such as Rioja; 1 (28-ounce) can diced tomatoes; 2 1/2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 2 bay leaves; 4 sprigs fresh thyme; 1 cup sour cream or plain yogurt, for garnishing

Servings: persons

2 tablespoons olive oil
2 pounds beef stew meat or brisket, trimmed of silverskin and gristle removed and cut into 1 1/2-inch chunks
Kosher salt and freshly ground black pepper
1 large onion, finely chopped (about 1 1/2 cups)
3 medium cloves garlic, minced (about 1 tablespoon)
12-ounce jar of piquillo or roasted red peppers, drained
12 baby carrots or 1 large carrot, peeled and cut into rough chunks
8 ounces button mushrooms, quartered if large
1 1/2 teaspoons smoked Spanish paprika
1 cup dry red wine, such as Rioja
1 (28-ounce) can diced tomatoes
2 1/2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 bay leaves
4 sprigs fresh thyme
1 cup sour cream or plain yogurt, for garnishing

1
Adjust oven rack to lower-middle position and preheat oven to 275u00b0F. Heat olive oil in a Dutch oven over high heat until smoking. Season beef with salt and pepper. Add beef to pan and cook without moving until well-browned on one side, about 6 minutes. Stir to loosen meat, reduce heat to medium and add onion and garlic. Cook, stirring periodically, until softened, about 7 minutes.
2
Add peppers, carrots, mushrooms, pimenton, wine, tomatoes, tomato paste, Worcestershire, bay leaves and thyme. Season lightly with salt and pepper and stir to combine. Bring to a boil, cover and transfer to oven. Continue cooking until meat is tear-apart-tender when pierced with a fork, about 4 hours.
3
When stew is done, remove from oven and discard thyme sprigs and bay leaves. If stew is not thick enough, reduce over the stovetop until desired consistency is reached. Season to taste with salt and pepper.
4
Cool slightly. Ladle stew into individual bowls garnish with a touch of sour cream. Serve immediately

1096

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 pounds beef stew meat or brisket, trimmed of silverskin and gristle removed and cut into 1 1/2-inch chunks, Kosher salt and freshly ground black pepper, 1 large onion, finely chopped (about 1 1/2 cups), and more.

Yes, Spanish Beef Stew With Pimentón And Piquillo Peppers Recipe 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.

Spanish Beef Stew With Pimentón And Piquillo Peppers Recipe

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