Recipe By thedailygourmet
Rating
Published Sep 27th
Prep 10m Cook 2h 20m Additional - Ready In 2h 30m
Servings 4 servings Calories 304.7

I took two of my favorite Cuban dishes, ropa vieja, and picadillo, to create this Spanish beef stew. Serve with cooked rice if desired.

Recipe Ingredients

  • 2 tablespoons olive oil, divided
  • 1 medium red bell pepper, chopped
  • ½ medium onion, finely chopped
  • 3 cloves garlic, finely minced
  • 1 (15 ounce) can diced tomatoes
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons smoked paprika
  • 1 ½ teaspoons sweet paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 pound beef stew meat
  • 1 tablespoon butter
  • 2 cups water
  • 2 tablespoons red wine vinegar
  • ¼ cup chopped pimento-stuffed green Manzanilla olives

Cooking Directions

  1. 1 Heat 1 tablespoon oil in a Dutch oven over medium heat. Add bell pepper, onion, and garlic. Cook until onions are tender and start to caramelize around the edges, about 5 minutes. Add diced tomatoes.
  2. 2 Combine flour, smoked paprika, sweet paprika, oregano, cumin, salt, and pepper in a resealable plastic bag. Add beef stew meat and shake to coat.
  3. 3 Heat remaining oil and butter in a skillet over medium-high heat and brown coated beef on all sides, 3 to 5 minutes per side.
  4. 4 Transfer browned stew meat to the Dutch oven. Add water and vinegar; stir to combine. Cook over low heat for 1 1/2 hours.
  5. 5 Remove the lid and add olives. Cook stew for an additional 30 minutes. Adjust seasonings to taste.

Nutrition Facts

  • Calories 304.7
  • Carbohydrate 12.2 g
  • Cholesterol 67.4 mg
  • Fat 17.6 g
  • Fiber 2.4 g
  • Protein 23.1 g
  • Saturated Fat 5.4 g
  • Sodium 741.6 mg
  • Sugar 4.5 g
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