Don Quixote’s Stew Quest

Rustic Spanish Beef Stew with Caramelized Onions, Tomatoes, and Saffron

2 hours
Serves 4
DinnerSpanish
Herb's take

Inspired by the hearty stews of Spain’s heartland, this carne guisada is all about coaxing deep flavor from humble ingredients. You’ll master slow onion caramelization and saffron infusion, the twin engines behind this dish’s rustic magic.

Ingredients

Yield
4

Instructions

  1. 01
    Heat 2 tablespoons of olive oil in a heavy Dutch oven over medium-high heat. Working in batches, brown the beef cubes on all sides. Transfer to a bowl and set aside.
  2. 02
    Lower the heat to medium and add the remaining tablespoon of olive oil, followed by the sliced onions. Cook, stirring often, until onions are deeply golden and caramelized, about 20 minutes.
  3. 03
    Stir in the garlic and cook for 1 minute until fragrant.
  4. 04
    Add the red bell pepper and carrot. Sauté for 3 minutes.
  5. 05
    Stir in the tomato paste and sweet smoked paprika. Cook for 2 minutes, letting the paste darken slightly.
  6. 06
    Deglaze the pot with the dry Spanish sherry, scraping up any browned bits.
  7. 07
    Add the chopped tomatoes and cook for 5 minutes until they start to break down.
  8. 08
    Return the browned beef to the pot along with any juices. Sprinkle in the saffron threads and stir to combine.
  9. 09
    Pour in the beef broth. Add the bay leaf, fresh thyme, potatoes, kosher salt, and black pepper. Stir well and bring to a simmer.
  10. 10
    Reduce the heat to low, cover, and gently simmer for 1 1/2 hours, stirring occasionally, until beef is fork-tender and potatoes are cooked through.
  11. 11
    Remove thyme stems and bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
  12. 12
    Serve stew hot, garnished with chopped fresh parsley if feeling fancy, alongside crusty bread for sopping up the sauce.

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