Looking for an absolute comfort food for colder months? This Spanish Beef Stew ticks all the boxes – rich, intensely flavored sauce, fall-off-the-bone short ribs and potatoes (of course!). A good one to have for your regular beef stew or short ribs recipe at home!
Other than Ossobuco, Spanish Beef Stew is a regular in our house during cold (and colder) months. It’s hearty and rich – you can say, slightly sticky even.
It’s the sweet sherry that gives that texture to the sauce.
If you think this is a sweet dish, think again. Even with the carrots adding sweetness to it, it is still a balanced flavor because of the tomatoes and the spices – and the chili flakes.
HOW TO MAKE SPANISH BEEF STEW
CAN I USE OTHER CUTS OF BEEF FOR THIS SHORT RIBS RECIPE?
I have tried various cuts of beef for Spanish beef stew, but I keep coming back to short ribs.
I feel that short ribs are just perfect for this dish because once the meat is tender, the layer of fat that sticks to the bone turns into a gelatinous consistency. Absolutely delicious!
So, don’t forget to add this to your handy list of short ribs recipe, as well. 🙂
CAN I CUT THE VEGETABLES SLIGHTLY BIGGER FOR THIS EASY BEEF STEW RECIPE?
Normally in a stew, the vegetables are a bit chunky. You can do this, of course. I prefer to ONLY do this for potatoes, because that’s the only one I want to pick up separately (other than the beef)
CAN I USE CANNED TOMATOES FOR THIS HOMEMADE BEEF STEW?
Yep. Pay attention to the quantity though. You should taste the sweet sherry more than the tomatoes in this dish.
CAN I DO THIS IN THE OVEN?
Absolutely. If you are using a dutch oven, do the first part (browning, etc.) on the stove top, but the simmering should be done in the oven.
This does not mean that you cannot do the entire process on the stove top though.
When we moved to Frankfurt, I did not have any pan that can be used in the oven, so I had it on the stove top the entire time – still great result.
WHAT TO SERVE WITH SPANISH BEEF STEW?
To fully enjoy this beef stew, you need something to soak up the sauce. That is where the crusty bread comes in. 🙂
Oh! Having a glass of red wine with it does not hurt either.
WANT MORE IDEAS FOR A STEW? THEN CHECK OUT MY STEWS COLLECTION!
FOR OTHER MEAT RECIPES, CHECK OUT MY OTHER POSTS –
OR FOR OTHER SPANISH RECIPES, CHECK OUT THESE POSTS –
Looking for an absolute comfort food? This Spanish Beef Stew ticks all the boxes – rich, intensely flavored sauce, fall-off-the-bone short ribs and potatoes! (VIDEO ABOVE)
- 1 & 1/2 tbsp flour
- 4 tbsp olive oil
- 1/2 kilo beef (half to 3/4 kilo is ok for this recipe)
- 2 cloves garlic, sliced thinly
- 1 small onion, sliced thinly
- 1 large carrot, chopped roughly
- 1 stick celery, chopped thinly
- 3 small potatoes, chopped roughly
- 1 cup tomatoes, chopped
- 2 tbsp tomato puree
- 1/4 cup sweet sherry, like Pedro Ximenez
- 1/3 cup red wine, dry
- 2 bay leaves, dried
- 2 cloves
- 6 peppercorns
- 6 sprigs thyme
- 2 cups beef broth
- 1/4 tsp chili flakes
- salt and pepper, to season
- parsley, chopped roughly, to garnish
Season beef with salt and pepper, then dust with flour.
Pour olive oil in a large and deep pan (or dutch oven). Set heat to medium-high. Once oil is ready, shake beef to remove excess flour, then add beef in the pan. Fry until all sides are brown. Take beef out of the pan and set aside.
- Add onion and garlic in the pan. Cook for about 3 minutes.
- Add carrot and celery in the pan and cook for about 8 minutes.
Add tomato puree. Add tomatoes, bay leaves, peppercorns, thyme and chili flakes. Cook until there are less juices from the tomatoes.
Add the beef back to the pan. Add sweet sherry and red wine. Cook until the liquid has reduced (the sauce will slightly thicken in consistency). Add broth and bring to a boil.
Keep pan covered, lower the heat and simmer for 2 hours or until beef has become tender. Mix every now and then. Taste and season with salt and pepper.
On the last 45 minutes of cooking, add chopped potatoes in the pan. Mix to combine.
Garnish with chopped parsley and serve with some crusty bread.
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