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Spanish Beef and Potato Stew

Slow Cooked Beef with Potatoes and Olives

6

Serves

15 mins

Prep Time

6 hrs 15 mins

Cook Time

Allyson Gofton

Recipe author

Allyson Gofton

Spanish Beef Stew is a rustic and hearty one-pot dinner with diced beef slow-cooked in a tomato sauce flavored with garlic, olives, sherry, and Spanish paprika. Serve warm crusty bread with this gutsy-flavoured stew to mop up the juices!

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High Iron

Spanish Beef and Potato Stew

Ingredients

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750g Quality Mark diced beef

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750g potatoes

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1 roughly chopped onion

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2 diced tomatoes

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1 cup halved olives

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2-3 tsp minced garlic cloves

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400g tomatoes

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1 and 1/2 cups beef stock

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1/4 cup sherry

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2 Tbsp paprika

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1/4 cup chopped parsley

Method

To Slow Cook

1

Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.

2

Cut the beef and potatoes in 2cm dice.

3

Brown the beef and onion well in a dash of oil in a hot frying pan.

4

This will be best done in 2-3 batches.

5

Into the pre-warmed slow cooker, put the beef, potatoes, onion, tomatoes, olives and garlic.

6

In a jug stir together the canned tomatoes, stock or water, sherry and paprika.

7

Pour into the crock pot, stir to mix and cover with the lid.

8

Cook on low for 6 hours or high for 3½-4 hours without lifting the lid.

9

Once the cooking time is finished, check the beef for tenderness and continue to cook if required.

10

Season well with salt and pepper.

11

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

More info

Nutrition Information per Serving (412g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

1438 kJ (343 kcal)

Protein

34g

Total Fat

9.8g

Saturated Fat

3.2g

Carbs

25g

Sugars

5.2g

Sodium

132mg

Iron*

5.3mg

* Percentage of recommended daily intake (Aust/NZ)