Hearty Spanish Beef Stew
Description
Try this Spanish beef stew if you're in the mood for a slow-cooked hearty beef stew with tomato, bell pepper, green olives, and Spanish paprika.
Ingredients
•
2 tablespoons olive oil, divided
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1 medium red bell pepper, chopped
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1/2 medium onion, finely chopped
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3 cloves garlic, finely minced
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1 (15 ounce) can diced tomatoes
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2 tablespoons all-purpose flour
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1 1/2 teaspoons smoked paprika
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1 1/2 teaspoons sweet paprika
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 pound beef stew meat
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1 tablespoon butter
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2 cups water
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2 tablespoons red wine vinegar
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1/4 cup chopped pimento-stuffed green Manzanilla olives
Directions
1
Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
2
Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
3
Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
4
Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
5
Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.