Spanish Beef Stew with Red Wine and Peppers Recipe
An aromatic beef stew braised in red wine with plenty of peppers, this dish is often served in Spain on cooler days as a hearty family lunch. It’s a bit similar to Hungarian goulash, but thanks to olive oil, wine, and smoked paprika it has a distinctly Spanish character. Perfect for when you have time to let a pot gently simmer on the stove while your home fills with its aroma.
This stew combines the comfort of slow-braised beef with the bold flavors of Spanish cuisine: red wine, smoked paprika, and plenty of peppers. It tastes even better the next day, making it ideal for cooking ahead or for a relaxed weekend meal.
Chef's tips
Take your time browning the meat well in batches—this step builds a deep, rich flavor base for the whole dish. Keep the heat low during braising so the stew only gently simmers; a rolling boil can make the meat tough. If using a strong, tannic red wine, let it reduce well before adding the stock and tomatoes to mellow the flavor.
How to serve
Serve the stew with creamy mashed potatoes, buttered rice, or rustic country bread. A simple green salad with a sharp vinaigrette or some quickly sautéed green beans or spinach will nicely balance the richness. For a Spanish touch, serve with roasted potatoes and a side of aioli.
Ingredients
- stewing beef cut into large cubes - 800 g
- onion large - 2 pieces
- red bell pepper - 2 pieces
- garlic - 4 cloves
- carrot medium - 2 pieces
- dry red wine - 250 ml
- beef stock - 400 ml
- canned tomatoes chopped - 400 g
- olive oil for frying - 3 tablespoons
- sweet smoked paprika - 2 teaspoons
- bay leaf - 2 pieces
- dried thyme - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Take the beef out of the fridge about 20 minutes before frying so it can come to room temperature. Pat it dry thoroughly with paper towels and lightly season with salt.
- Peel the onions and slice them into thin wedges or cut into large dice. Peel the carrots and slice into half-moons. Remove the seeds and cores from the peppers and cut them into strips, then into smaller pieces. Peel and finely chop the garlic.
- In a large heavy pot, heat 2 tablespoons of olive oil over fairly high heat. Brown the beef in batches so the pieces are not crowded. Sear each batch for 3–4 minutes until browned on the outside, then transfer to a plate.
- Add the remaining 1 tablespoon of olive oil to the same pot. Reduce the heat to medium, add the onion and carrot. Sauté for 8–10 minutes, stirring often, until the onion softens and starts to brown lightly around the edges.
- Add the garlic and smoked paprika, stirring for about 30–40 seconds until the spices become very fragrant, but do not let them burn.
- Pour in the red wine, increase the heat, and cook for 3–4 minutes, scraping up any browned bits from the bottom of the pot with a wooden spoon. The wine should reduce slightly.
- Return the seared beef and any juices from the plate to the pot, add the peppers, then pour in the canned tomatoes and stock. Add the bay leaves and thyme and stir to combine.
- Bring everything to a boil, then reduce the heat to very low, cover the pot with the lid slightly ajar to let some steam escape. Simmer gently for 1.5–2 hours, until the meat is very tender and easily pulls apart with a fork. Stir every 20–30 minutes and, if needed, add a little water or stock.
- For the last 20 minutes of cooking, add the chopped pepper, stir, and continue to simmer until the pepper softens but does not completely fall apart.
- Finally, season the stew with salt and pepper. If the sauce is too thin, cook uncovered for a few minutes until it thickens to the desired consistency.
Storage
Gulasz przechowuj w lodówce w szczelnym pojemniku do 4 dni, smakuje jeszcze lepiej następnego dnia. Możesz go też zamrozić do 3 miesięcy, rozmrażaj powoli w lodówce i podgrzewaj na małym ogniu z odrobiną wody.
