Spanish Beef Stew
Nutrition
Calories: 243.31 kcalCarbohydrates: 19.9 gProtein: 2.22 gFat: 14.03 gSaturated Fat: 1.97 gSodium: 641.48 mgFiber: 3.4 gVitamin A: 4.17775 IUCalcium: 74.46 mgIron: 1.84 mg
Ingredients
- 2 lbs boneless chuck trimmed and cut into chunks about 2 in. square
- Flour for dusting
- 3 tbsp olive oil
- Salt
- Pepper
- 2 large onions chopped (about 2 CUPS)
- 1 cup beef bouillon
- 1 cup dry red wine
- 2 large cloves garlic crushed
- 2 ripe tomatoes peeled, seeded and chopped OR 2 tbsp tomato paste
- 2 tbsp fresh thyme or 1 tsp dried
- 1 cup small green olives stoned
- 1 1- lb. can garbanzos chickpeas
Instructions
- Cut meat into 2" cubes and dust the meat with flour.
- Heat the oil very hot in a heavy pot such as an iron Dutch oven.
- Brown the beef on all sides, sprinkling it with salt and pepper as you do so.
- Lower the heat, add the onions, and cook, covered, until they are limp.
- Add the bouillon, wine, garlic, tomatoes or tomato paste, thyme and olives, bring everything to the simmer, and taste for seasoning.
- Cover and simmer the stew in the middle of a 350 degree oven for one hour.
- After this time add the drained garbanzos and continue cooking gently for about one hour longer. The meat will need occasional stirring and basting with the sauce. If there is excess oil, skim the stew before serving.