Spanish Beef And Potato Stew W Saffron From La Mancha Tonjunto Recipes

SLOW COOKER SPANISH BEEF STEW

Slow Cooker Spanish Beef Stew image

I have never heard a complaint of my beef stew, it's a great new take on an old favorite! I prefer to serve stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazon instead of salt and pepper, for even more Spanish style.

Provided by Moefunk04

Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes

Time 4h20m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound beef stew meat
salt and ground black pepper to taste
½ cup chopped Spanish onion
2 cloves garlic, minced
2 cups chopped red potatoes
1 (14.5 ounce) can diced tomatoes
1 (12 ounce) jar sofrito
½ cup pitted and halved green olives

Steps:

Heat a large skillet over medium heat. Cook beef in hot skillet until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the beef drippings in the skillet.
Return skillet to heat and heat the retained drippings. Saute onion and garlic in hot drippings until softened, about 5 minutes; add to beef in slow cooker.
Stir potatoes, diced tomatoes, sofrito, and olives into the beef mixture.
Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 13.6 g, Cholesterol 39.8 mg, Fat 11.6 g, Fiber 2.3 g, Protein 19.6 g, SaturatedFat 1.9 g, Sodium 821.7 mg, Sugar 2.8 g

SPANISH BEEF STEW

Spanish Beef Stew image

Spanish Beef Stew is a hearty one pot dinner with chuck roast slow cooked in a tomato sauce flavored with bell peppers, green olives, and Spanish paprika.

Provided by Sabrina Snyder

Categories Dinner

Time 3h15m

Number Of Ingredients 17

Ingredients

3 pounds beef chuck roast (, cut into 2 inch cubes)
3 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
3 tablespoons olive oil
1 yellow onion (, chopped)
2 carrot (, peeled and cut into 1/2 inch thick coins)
1 green bell pepper (, cut into 1/2 inch cubes)
4 cloves garlic (, minced)
1 tablespoon Spanish paprika
1 teaspoon dried oregano
2 bay leaves
28 ounces diced tomatoes
15 ounces crushed tomatoes
1/3 cup tomato paste
1/2 cup green olives (, sliced)
1 cup green peas

Steps:

Preheat oven to 325 degrees and toss beef cubes with flour salt and pepper.
Heat oil in large dutch oven on high heat and cook the beef on all sides until well browned then remove from the pan.
Lower heat to medium, add in the onions and cook until translucent, about 5-6 minutes.
Add in the carrots, bell pepper and garlic and stir well.
Add in the paprika, oregano, bay leaves, died tomatoes, crushed tomato, tomato paste and the beef and stir well.
Cook, covered in the oven, 2 to 2 1/2 hours.
Remove from the oven, add peas and olives and stir well.
Place back in the oven for 15 minutes.
Remove from oven. Stir and serve.

Nutrition Facts : Calories 453 kcal, Carbohydrate 20 g, Protein 37 g, Fat 27 g, SaturatedFat 10 g, Cholesterol 117 mg, Sodium 740 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

BEEF STEW WITH POTATOES, SPANISH STYLE

Beef Stew With Potatoes, Spanish Style image

Make and share this Beef Stew With Potatoes, Spanish Style recipe from Food.com.

Provided by FloridaGrl

Categories Stew

Time 55m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

1 lb sirloin tip steak, trimmed and cut into 1 inch cubes
1/2 teaspoon sweet paprika
1 green pepper, chopped
1 cup canned whole tomatoes, chopped
1 onion, chopped
2 tablespoons olive oil
1 bay leaf
3 medium potatoes, peeled & cut in 1 1/2 inch chunks
2 garlic cloves, minced
pimientos (to garnish) or roasted red pepper, strips (to garnish)
cooked green peas (to garnish)

Steps:

Preheat oven to 350°F Brown the beef tips in oil. When half cooked, add green pepper, onion, bay leaf, garlic and paprika.Cook with tomatoes over medium heat for 15 minutes.
Place potatoes with meat and tomato mixture in casserole dish and bake for 40 minutes. Decorate with peas and pimento strips.

Nutrition Facts : Calories 588.3, Fat 28.7, SaturatedFat 9.1, Cholesterol 113.6, Sodium 209.4, Carbohydrate 46.6, Fiber 7, Sugar 6.1, Protein 36.6

SPANISH BEEF AND POTATO STEW W SAFFRON FROM LA MANCHA (TONJUNTO

Spanish Beef and Potato Stew W Saffron from La Mancha (Tonjunto image

The food of La Mancha is hearty, and this stew is simplicity itself. It is sometimes called tonjunto, meaning "everything is thrown all together." Serve with crusty bread.

Provided by Olha7397

Categories Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup extra virgin olive oil
2 large green bell peppers, seeded and sliced
1 medium onion, sliced and separated into rings
6 garlic cloves, finely chopped
2 1/4 lbs boneless stewing beef, trimmed of large pieces of fat and cut into irregular shapes
1 1/4 lbs boiling potatoes, peeled and cut into 1 1/2 inch chunks
1 tablespoon salt
1 teaspoon fresh ground black pepper
1/4 teaspoon freshly ground clove
1 bay leaf
1 pinch saffron thread, crumbled in a mortar
1 cup dry white wine

Steps:

Put the olive oil, bell peppers, onion, garlic, and beef in the stew pot, in that order.
Layer the potatoes on top of the beef.
Add the salt, pepper, cloves, bay leaf, and saffron.
Pour the wine over and add enough water to cover.
Bring to a boil, reduce the heat to low, cover, and cook until the meat is very tender, about 2 hours.
Makes 4 servings.
Serve immediately Real Stew.

Nutrition Facts : Calories 1087.9, Fat 76.5, SaturatedFat 23.7, Cholesterol 170.9, Sodium 1900.8, Carbohydrate 38.6, Fiber 4.6, Sugar 5, Protein 50.5

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