Spanish Beef Stew That Melts Recipe

There’s something magical about a slow-simmered stew. This Spanish Beef Stew (or Estofado de Ternera) is a soul-warming hug in a bowl. Deeply savory, subtly smoky, and enriched with the rustic flavors of Spain, it features fall-apart tender beef in a rich, red wine-infused sauce with chorizo, olives, and roasted peppers. It’s the kind of dish that fills your home with an irresistible aroma and gathers everyone around the table. Perfect for a weekend project or a make-ahead masterpiece for busy weeks.

Ingredients

Main Components

2.5 lbs (1.1 kg) beef chuck roast, cut into 1.5-inch cubes
4 oz (115g) Spanish chorizo (cured, not raw), sliced into ¼-inch rounds
1 large yellow onion, finely chopped
4 cloves garlic, minced
2 large carrots, cut into ½-inch thick rounds
1 lb (450g) baby potatoes, halved if large
1 cup (150g) pitted green olives (Manzanilla or Gordal)
1 cup (140g) roasted red peppers (jarred is fine), cut into strips

Aromatics & Seasoning

2 bay leaves
1 tsp smoked paprika (pimentón dulce)
½ tsp sweet paprika
1 tsp dried oregano
2 tbsp tomato paste
¼ cup (60ml) dry sherry or additional red wine
1½ cups (360ml) full-bodied red wine (like Tempranillo or Cabernet Sauvignon)
2 cups (480ml) beef stock, plus more as needed
2 tbsp olive oil
Salt and freshly ground black pepper
Fresh parsley, chopped, for garnish

Instructions

Step 1: Brown the Beef & Chorizo (Intensity: High)

Pat the beef cubes completely dry with paper towels. Season generously with salt and pepper. In a large, heavy-bottomed Dutch oven or pot, heat 1 tbsp olive oil over medium-high heat. Working in batches to avoid crowding, brown the beef on all sides, about 3-4 minutes per batch. Transfer to a plate. Add the chorizo slices to the pot and cook for 1-2 minutes until they release their flavorful oils. Remove and set aside with the beef.

Step 2: Build the Flavor Base (Intensity: Medium)

Reduce heat to medium. Add the remaining 1 tbsp olive oil and the chopped onion. Cook for 5-7 minutes until softened. Add the garlic, smoked paprika, sweet paprika, and oregano, cooking for 1 minute until fragrant. Stir in the tomato paste and cook for another minute. Pour in the sherry (or wine) to deglaze the pot, scraping up all the delicious browned bits from the bottom.

Step 3: The Long, Slow Simmer (Intensity: Low)

Return the browned beef and chorizo (and any accumulated juices) to the pot. Add the red wine, beef stock, and bay leaves. Bring to a gentle boil, then immediately reduce heat to low. Cover and simmer very gently for 1 hour and 30 minutes. Check occasionally to ensure it’s at a bare simmer, not a rolling boil.

Step 4: Add the Vegetables & Finish (Intensity: Low)

After 90 minutes, add the carrots, potatoes, green olives, and roasted peppers to the pot. Stir to submerge them in the liquid. If the stew looks too thick, add a splash more beef stock. Cover again and continue simmering for another 45 minutes to 1 hour, or until the beef is fork-tender and the vegetables are cooked through.

Step 5: Final Touch & Serve

Taste and adjust seasoning with salt and pepper. For a slightly thicker sauce, you can simmer uncovered for the last 10-15 minutes. Discard the bay leaves. Let the stew rest off the heat for 10 minutes before serving—this allows the flavors to settle and the meat to reabsorb juices.

Ladle into deep bowls, garnish with a sprinkle of fresh parsley, and serve with crusty bread for dipping into the incredible sauce.

Storage & Reheating Instructions

Lasts & Stores: This stew tastes even better the next day. Allow it to cool completely, then store in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Gently warm in a covered pot over low heat on the stove, stirring occasionally and adding a small splash of water or broth if needed, until heated through. Alternatively, microwave in a covered dish, stirring every 90 seconds.

Nutritional Information (Per Serving)

Calories: ~620 kcal
Protein: 42g
Total Fat: 35g
- Saturated Fat: 13g
Carbohydrates: 28g
- Dietary Fiber: 5g
- Sugars: 7g
Sodium: ~1100mg