Spanish Beef Stew Recipe - Estofado de Carne con Vino Tinto

Spanish Beef Stew with Red Wine - Estofado de Carne con Vino Tinto
Spanish Beef Stew with Red Wine - Estofado de Carne con Vino Tinto. (c) Lisa Sierra 2013 Licensed to Inc.
  • 2 hrs 10 mins
  • Prep: 10 mins,
  • Cook: 2 hrs
  • Yield: 4-5 Servings

This simple beef stew is a traditional recipe that is full of carrots, garlic and onions. The crushed tomatoes and red wine reduce down and give the sauce a deep brown color and a rich flavor.

It is easy to prepare by chopping and sauteing vegetables and beef chunks, then simmering for a couple of hours. No time to wait? Pressure cooker instructions are included, which reduce cooking time to about 20 minutes. Tips for Cooking with a Pressure Cooker can help with the basics of how to use a pressure cooker, standard kitchen equipment in Spain.

What You'll Need

  • 5 medium (13 ounces or 375 grams) carrots
  • 1 medium or large yellow onion
  • 2 large cloves garlic
  • 1 3/4 pounds (800 grams) beef stew meat in chunks
  • 1/4 cup flour
  • 3 tablespoons olive oil to saute
  • 8 oz (250 milliliters) canned crushed tomatoes
  • 2 cups (500 milliliters) red wine
  • 2 cups (500 milliliters) water
  • 1 bay leaf
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon thyme
  • salt and pepper to taste

How to Make It

  1. Prepare the vegetables. Rinse carrots thoroughly, rubbing off any dirt and debris. Trim off the carrot top. Chop carrots into small pieces (1/4-inch). It is not necessary to peel the carrots.  Peel and finely chop the onion and garlic.
  2. Pour a few tablespoons olive oil into a large pot or pressure cooker and heat on medium.
  3. While oil is heating, spread flour over a large dinner plate. Then, add beef, a few chunks at a time and coat with flour.
  1. Add the flour-coated beef to the pot and brown on all sides.
  2. Remove beef from pot and set aside.
  3. Saute the carrots, onions, and garlic in the same oil (adding a bit more if needed so vegetables do not stick). 
  4. When onions turn transparent, stir in crushed tomatoes.
  5. Add browned meat back into the pan.
  6. Raise heat to high and add wine, ​water, and bay leaf.* 

    * If using a pot: Bring to a boil, then lower heat. Simmer loosely covered for 90-120 minutes. Stir occasionally, adding water if needed. Add the spices during the last 30 minutes of cooking.​​

    ​* If using a pressure cooker: Add spices. Lock on top and raise heat to high. When pressure has built up, and it is "hissing," reduce the heat slightly. Cook for 10-15 minutes at a steady pressure.  Remove from heat and release pressure.  (Read your cooker's instructions manual, but many modern pressure cookers allow chefs to place the cooker in the sink and run cold water over the lid of the cooker until the pressure has been released.) Carefully remove the lid and check the meat. Meat should be tender. If further cooking is necessary, add water if needed and secure lid. Cook another 5 minutes after pressure has built up again.
  7. Once the meat is cooked, use 1-2 Tbsp of flour to thicken broth if desired: Remove a half cup of the broth from the pot, and pour into a plastic cup with lid. Stir in flour and secure lid. Shake cup until flour is absorbed and there are no lumps. Return mixture to warm stew, stirring as flour is absorbed and broth thickens.
  8. Serve with boiled or home-fried potatoes.