Spanish · Dinner
Spanish Beef and Potato Stew (High-Protein)
Slow-simmered Spanish beef and potato stew built on a sofrito of onion, garlic and smoked paprika, deepened with tomato and sherry vinegar, and enriched with cannellini beans. Chunks of beef sirloin and potato sit in a rich tomato broth, finished with parsley.
$5
20 minsPrep
75 minsCook
95 minsTotal
MediumLevel
Nutrition per serving
612Calories
53.8gProtein
25.6gFat
42.1gCarbs
9.8gSugar
8.9gFiber
952mgSodium
132mgChol
6.9gSat Fat
1780mgPotassium
110mgCalcium
6.8mgIron
2.9mcgVitamin B12
24mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut the beef sirloin into 1.5-inch cubes, peel and chunk the potato, slice the carrot, dice the onion, and mince the garlic.
2
Sear
Heat olive oil in a heavy pot over medium-high heat and sear the beef cubes 4 to 5 minutes, turning occasionally, until browned.
3
Sweat
Add the onion and garlic to the pot and cook over medium heat for 3 minutes until the onion softens and turns translucent.
4
Bloom
Stir in the smoked paprika and cook over medium heat 30 seconds until darkened and fragrant, then deglaze with sherry vinegar, scraping 30 seconds.
5
Simmer
Add tomatoes, stock, bay leaf, carrot and potato; bring to a simmer over medium-low heat, cover and cook 45 minutes until beef is fork-tender.
6
Finish
Stir in beans and simmer uncovered 5 minutes over low heat until heated through, then season with salt and pepper, remove bay leaf.
7
Plate
Ladle stew into a bowl and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g beef sirloin
- 1/2 cup120g cannellini beans, cooked
- 11 medium onion
- 4 cloves4 cloves garlic
- 22 small potato
- 11 medium carrot
- 7 oz100g, a third of a 14.5 oz can canned tomatoes
- 2 tsp2 tsp smoked paprika
- 1 cup240ml beef stock
- 2 tbsp30ml olive oil
- 2 tsp2 tsp sherry vinegar
- 22 bay leaf
- salt, to taste
- black pepper, to taste
- 2 tbsp2 tbsp parsley
