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!).
Days are getting shorter now, and I’m sure in a couple of weeks, it will start getting dark here by three in the afternoon. Yep, that’s how Autumn is in Stockholm (most of the time 🙂 ). I used to hate October and November, because I thought there is nothing but cold, rain and darkness. But nowadays, I actually welcome the change – I don’t know why, really. All I know is that I like lighting candles as soon as it gets dark and then having a rich, hearty meal with a glass of wine. I don’t think anyone can say no to that setting, right? 🙂
Other than Ossobuco (Ossobuco recipe), Spanish Beef Stew is a regular in our house during these cold (and colder) months. It’s hearty and rich indeed – 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.
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!
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. 😉
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!
- 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.