Spanish Beef and Potato Stew
larger imageMove mouse over the image to magnify

Spanish Beef and Potato Stew

(2 ratings - rate this recipe)
<b>Prep:</b> 15 mins Prep: 15 mins
<b>Cook:</b> 6 hours 15 mins or high for 3-4 hours Cook: 6 hours 15 mins or high for 3-4 hours
Serves 6 Serves 6
Excellent source of iron Excellent source of iron
email
Comment print

Ingredients

  • 750g lean Quality Mark beef for casseroling
  • 750g waxy potatoes, peeled if wished
  • 1 large onion, peeled and roughly chopped
  • 2 large juicy tomatoes, diced (optional)
  • ½ - 1 cup stuffed green olives, halved
  • 2-3 teaspoons minced garlic
  • 400g can diced tomatoes in juice or Mexican-style tomatoes
  • 1½ cups beef stock or water
  • ¼ cup Sherry
  • 2 tablespoons paprika
  • ¼ cup chopped fresh parsley

Method

Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients. Cut the beef and potatoes in 2cm dice.

Brown the beef and onion well in a dash of oil in a hot frying pan. This will be best done in 2-3 batches.

Into the pre-warmed slow cooker, put the beef, potatoes, onion, tomatoes, olives and garlic. In a jug stir together the canned tomatoes, stock or water, sherry and paprika. Pour into the crock pot, stir to mix and cover with the lid.

Cook on low for 6 hours or high for 3½-4 hours without lifting the lid. Once the cooking time is finished, check the beef for tenderness and continue to cook if required. Season well with salt and pepper.

Season the stew scattered with a little parsley and extra olives if wished.

This recipe is from Allyson Gofton’s cookbook Slow, which features Alan Gillard’s gorgeous photography and is available now at all good booksellers.
  • Suitable Cuts
  • Nutrition

Nutrition Information Per Serving

Serving size: 412g
Energy kJ (kcal) 1438 (343)
Protein (g) 34.0
Fat (g) 9.8
Saturated (g)
3.2
Carbohydrate (g) 25.0
Sugars (g)
5.2
Sodium (mg) 132
Iron (mg) 5.3
Zinc (mg) 7.6
Vitamin B12 (ug) 5.1
Vitamin D (ug) N/ A
Selenium (ug) 8.6

You may also like these recipes...

Beef Shin Ragu
Serves: 4-6
Prep: 15 mins
Cook: 3 hours
Suitable Cuts: Beef Shin, Blade Steak, Lamb Shanks
Moroccan Lamb Shanks
Serves: 4-5
Prep: 20 mins
Cook: 4 hours
Suitable Cuts: Lamb Shanks, Lamb Shoulder Chops, Diced Lamb Shoulder
Lamb Bourguignon
Serves: 4
Prep: 35 mins
Cook: 1 hour 30 mins
Suitable Cuts: Diced Lamb, Shoulder Chops, Leg Steaks
Gnocchi with gravy beef in a red wine sauce
Serves: 4
Prep: 10 mins
Cook: 2 hours
Suitable Cuts: Gravy Beef, Diced Beef, Chuck

Comments & Reviews

There are: 2 reviews, with an average rating of 3.0 out of 5
nice and tasty
Posted by kezia 2014-08-22 15:50:57
Fantastic recipe. Took a little longer than suggested but was super tasty. Did not use the beef stock as meat and veg were already covered by the tomato etc. Added some fresh rosemary to the onions while browning them.
Posted by Nigel 2014-08-22 15:51:11
 

SIGN UP TO RECEIVE REGULAR RECIPE INSPIRATION DIRECT TO YOUR EMAIL

Name
Email*
 

BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE

0800 733 466

enquiries@beeflambnz.co.nz

facebook twitterpinterestinstagram