What cut of beef is best for Spanish stew?

Chuck roast is my go-to for stew recipes, cut because it’s well-marbled, slow-cooks beautifully, and becomes fork-tender. Beef brisket also works well. Look for economical cuts with a good amount of fat for rich, flavorful meat.

What is Spanish stew called?

In Spain, this classic dish is known as “Estofado”, a staple of traditional Spanish cuisine.

What goes in a Spanish stew?

Traditional Spanish stew includes beef, potatoes, onions, garlic, carrots, wine, stock, bay leaves, and peas—simple ingredients that create a rich, comforting flavor.

Can I cook this recipe in an Instant Pot?

Yes! You can adapt this recipe for the Instant Pot to cut down the cooking time. Sear the beef and cook the onion-tomato base on the stove first, then transfer everything to the Instant Pot and finish cooking under pressure.

Traditional Spanish Beef Stew Recipe (Estofado de Carne)

Name: Traditional Spanish Beef Stew Recipe (Estofado de Carne)
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Spanish
Ingredients: 1.2 kg beef chuck roast (preferably grass-fed, antibiotic-free) – cut into large chunks; 1 large (or 2 medium) brown onions – finely diced; 7 garlic cloves – diced; ½ cup grated tomatoes (fresh, or substitute with canned tomatoes); 3 large (or 5 medium) carrots – peeled and chopped into 1 cm pieces; 800 g potatoes – peeled and cut into 4–6 big chunks; 2.5–3 cups beef or chicken stock – add more if needed while simmering; ½ cup red wine (or substitution); 2 bay leaves; 2 tbsp tapioca flour or cornstarch (optional, for thickening the sauce); 1 cup green peas (optional but highly recommended); Salt and freshly ground black pepper – to taste; Extra virgin olive oil – for searing the beef and sautéing the vegetables; Fresh parsley – to garnish before serving

Description

This authentic Spanish beef stew combines tender savory chunks of beef slowly simmer until melt-in-your-mouth perfection, while carrots and potatoes soak up the rich, savory sauce. Warm, hearty, and bursting with flavor, it is the ultimate comfort food.

Ingredients

1.2 kg beef chuck roast (preferably grass-fed, antibiotic-free) - cut into large chunks

1 large (or 2 medium) brown onions - finely diced

7 garlic cloves - diced

1/2 cup grated tomatoes (fresh, or substitute with canned tomatoes)

3 large (or 5 medium) carrots - peeled and chopped into 1 cm pieces

800 g potatoes - peeled and cut into 4-6 big chunks

2.5-3 cups beef or chicken stock - add more if needed while simmering

1/2 cup red wine (or substitution)

2 bay leaves

2 tbsp tapioca flour or cornstarch (optional, for thickening the sauce)

1 cup green peas (optional but highly recommended)

Salt and freshly ground black pepper - to taste

Extra virgin olive oil - for searing the beef and sautéing the vegetables

Fresh parsley - to garnish before serving

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Instructions

Prepare the ingredients as listed in the ingredients section.
Sear the beef: Heat a generous amount of olive oil in a large pot over medium-high heat. Sear the beef chunks on all sides until golden brown and slightly crusty. Do this in 2–3 batches if necessary, making sure there’s space between pieces to avoid boiling. Set the beef aside on a plate and season with salt and black pepper. The beef juices will stay on the plate, don't discard them!
Cook the sofrito base: Lower to medium heat and add the diced onions, chopped garlic, and a pinch of sea salt (add a bit of oil if needed). Cook for 8–10 minutes, stirring occasionally, until the onions become transparent and lightly golden.
Add tomatoes: Stir in the grated tomatoes and a little extra salt. Cook for another 10 minutes, stirring occasionally.
Combine beef, carrots, and wine: Return the seared beef chunks to the pot along with the juices, the carrots and red wine. Stir well and cook for 3 minutes.
Add potatoes and stock: Add the potatoes, stock, and bay leaves. Season with salt, stir to combine, then cover the pot with a lid. Stew meat on the lower-middle position of the stove for 2–3 hours, until the beef is mouth tender.
Thicken the stew: In a small bowl, prepare the tapioca or cornstarch slurry by mixing a little of the stew liquid with tapioca flour or cornstarch. Stir it into the pot, then add the peas. Cook for another 15–20 minutes until the sauce thickens and the peas are tender.

Notes

Season beef after browning. Salting the beef too early can make it release excess water, which prevents a proper sear.

Fresh tomatoes substitution: If you don’t have fresh tomatoes, use canned tomatoes or a simple tomato sauce (made with just tomato, onion, and garlic). Alternatively, you can also stir in 3 tablespoons of tomato paste instead.

Red wine substitution: Substitute with white wine, sherry wine (for a slightly sweeter taste), or simply use beef or chicken stock in a 1:1 ratio. Keep in mind that each option will give the stew a slightly different flavor profile.

Peas substitution: If green peas aren’t available, snow peas work beautifully. Add them at the very end of cooking, just like you would with peas.

Refrigerate: Store leftovers in an airtight container in the fridge for up to 3–4 days.

Freeze: If you want to freeze the stew, note that potatoes don’t freeze well—they turn mushy after defrosting. To freeze, either remove the potatoes before freezing or reduce the amount of potatoes when making the stew.

Slow cooker method: This stew can also be made in a slow cooker. Just sear the beef and cook the onion-tomato base in a pan first, then transfer everything to the slow cooker. Cook on high for 5–6 hours or on low for 8 hours.