Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Spanish Beef Stew
Spanish Beef Stew
About the Recipe
Yellow rice, bell pepper, olives, and Spanish paprika all combine to give this stew a Spanish twist—a perfect pair for a glass of red wine.
By: Rachel Ray
Servings: 4
Nutritional Info
Ingredients:
3 tablespoons olive oil
2 pounds beef chuck roast, cut into 1-inch pieces
1 carrot, sliced into 1/2-inch rounds
1 onion, chopped
6 cloves garlic, chopped
2 1/2 teaspoons smoked Spanish paprika
2 bay leaves
1 can (28 oz.) crushed tomatoes
1 package (10 oz.) yellow rice
1 large green bell pepper, seeded and diced
8 green olives, sliced, for sprinkling
Getting it done:
Preheat the oven to 300 degrees . In a large ovenproof pot, heat 2 tbsp. oil over medium-high. Season the beef with salt and pepper. Working in batches, brown the beef all over, 8 minutes per batch; transfer to a plate.
In the same pot, heat the remaining 1 tbsp. oil over medium. Add the carrot, onion, garlic, paprika and bay leaves and cook, stirring occasionally, 5 minutes. Stir in the tomatoes, 1 1/4 cups water and the beef and any juices; season.
Bring the stew to a simmer; cover and transfer to the oven. Cook until the beef is fork-tender, 1 1/2 to 2 hours; season.
Prepare the rice according to package directions, stirring in the bell pepper at the beginning of cooking. Before serving, reserve 1 cup cooked rice, 2 cups cooked beef and 2 cups cooking liquid for the Beef & Pepper Jack Enchiladas. Divide the rest of the rice and stew among bowls; sprinkle with the olives.
Ingredients:
3 tablespoons olive oil
2 pounds beef chuck roast, cut into 1-inch pieces
1 carrot, sliced into 1/2-inch rounds
1 onion, chopped
6 cloves garlic, chopped
2 1/2 teaspoons smoked Spanish paprika
2 bay leaves
1 can (28 oz.) crushed tomatoes
1 package (10 oz.) yellow rice
1 large green bell pepper, seeded and diced
8 green olives, sliced, for sprinkling
Getting it done:
Preheat the oven to 300 degrees . In a large ovenproof pot, heat 2 tbsp. oil over medium-high. Season the beef with salt and pepper. Working in batches, brown the beef all over, 8 minutes per batch; transfer to a plate.
In the same pot, heat the remaining 1 tbsp. oil over medium. Add the carrot, onion, garlic, paprika and bay leaves and cook, stirring occasionally, 5 minutes. Stir in the tomatoes, 1 1/4 cups water and the beef and any juices; season.
Bring the stew to a simmer; cover and transfer to the oven. Cook until the beef is fork-tender, 1 1/2 to 2 hours; season.
Prepare the rice according to package directions, stirring in the bell pepper at the beginning of cooking. Before serving, reserve 1 cup cooked rice, 2 cups cooked beef and 2 cups cooking liquid for the Beef & Pepper Jack Enchiladas. Divide the rest of the rice and stew among bowls; sprinkle with the olives.
About the Recipe
Yellow rice, bell pepper, olives, and Spanish paprika all combine to give this stew a Spanish twist—a perfect pair for a glass of red wine.
By: Rachel Ray
Servings: 4
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