Spanish · Dinner
Spanish Beef and Potato Stew (Gluten-Free)
Beef chuck braised low and slow with potato, carrot, onion and smoked paprika in a garlic-tomato sofrito, finished with sherry vinegar and bay leaf. Cornstarch replaces flour as the thickener, keeping the stew fully gluten-free while its broth stays glossy, deeply savoury and rich with paprika warmth.
$5
20 minsPrep
110 minsCook
130 minsTotal
MediumLevel
Nutrition per serving
519Calories
38.2gProtein
26.8gFat
30.1gCarbs
7.9gSugar
5.1gFiber
612mgSodium
141mgChol
9.4gSat Fat
1180mgPotassium
68mgCalcium
5.2mgIron
3.1mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Cut beef chuck into 1-inch cubes, pat dry, then dice onion, mince garlic, slice carrot, and peel and chunk potato. Season beef lightly with salt and pepper.
2
Sear
Heat olive oil in small heavy pot over medium-high heat. Sear beef cubes 4 to 5 minutes, turning occasionally, until browned on most sides.
3
Sweat
Lower heat to medium, add onion and garlic, and sweat 3 minutes until onion turns translucent and softens.
4
Bloom
Stir smoked paprika into pot and cook 30 seconds until raw smell fades and oil turns deep red.
5
Simmer
Add canned tomatoes, beef stock, carrot, potato and bay leaf. Bring to simmer over medium heat, then lower to medium-low, cover, and cook 90 minutes until beef is fork-tender.
6
Thicken
Stir in cornstarch slurry and sherry vinegar, and simmer uncovered 5 minutes until broth coats spoon.
7
Plate
Discard bay leaf, ladle stew into bowl, and scatter parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef chuck
- 2 tsp2 tsp olive oil
- 11 onion
- 4 cloves4 cloves garlic
- 11 small carrot
- 11 small potato (about 100g)
- 1/2 cup120ml canned tomatoes
- 2/3 cup160ml beef stock
- 2 tsp2 tsp smoked paprika
- 1 tsp1 tsp sherry vinegar
- 22 bay leaf
- 2 tsp2 tsp cornstarch mixed with 1 tsp water
- salt, to taste
- black pepper, to taste
- 2 tsp2 tsp parsley
