Catalan Beef Stew
Warm, hearty, and deeply aromatic, Catalan Beef Stew is a culinary masterpiece that combines the richness of slow-cooked beef with the bold flavors of Mediterranean spices. Featuring tender beef chuck simmered in a luscious sauce of red wine, tomatoes, and beef stock, this traditional Spanish stew gets an irresistible twist with ground almonds and a touch of grated dark chocolate for added depth and complexity. Seasoned with fragrant paprika, bay leaves, and a hint of cinnamon, each bite offers a perfect balance of savory and subtly sweet notes. Ideal for cozy gatherings or indulgent family dinners, this slow-cooked dish pairs beautifully with crusty bread or roasted potatoes. Simmer for hours to achieve melt-in-your-mouth tenderness, and finish with a sprinkle of fresh parsley for a pop of color and freshness. Perfect for lovers of Mediterranean cuisine, this comforting Catalan classic is sure to impress.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 3 carrots, peeled and cut into thick slices
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 1 cup crushed tomatoes
- 1 cup dry red wine
- 2 cups beef stock
- 2 bay leaves
- 1 teaspoon paprika
- 0.5 teaspoon ground cinnamon
- 0.25 cup almonds, toasted and ground
- 1 ounce dark chocolate, grated
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the beef cubes with salt and black pepper. Add them in batches to the hot oil and sear on all sides until browned. Remove the beef and set aside.
Lower the heat to medium and add the remaining tablespoon of olive oil. Stir in the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes and let cook for 2-3 minutes to deepen the flavors.
Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine reduce by half, about 5 minutes.
Return the beef to the pot. Pour in the beef stock and add the bay leaves, paprika, and cinnamon. Stir well to combine.
Bring the stew to a gentle boil, then reduce the heat to low and cover. Simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the flavors are well developed.
In the last 15 minutes of cooking, stir in the ground almonds and grated dark chocolate to thicken and add richness to the stew.
Remove the bay leaves and adjust seasoning with additional salt and pepper if needed.
Serve the stew hot, garnished with fresh parsley and paired with crusty bread or roasted potatoes.
Nutrition Facts
Calories |
3493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.2 g | 319% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 5214 mg | 227% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 41.1 g | ||
| Protein | 194.5 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 5698 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
