Crock Pot Spanish Inspired Beef Stew
Transport your taste buds to the vibrant flavors of Spain with this hearty Crock Pot Spanish-Inspired Beef Stew. Featuring tender, slow-cooked beef infused with the smoky essence of paprika, aromatic cumin, and earthy oregano, this one-pot wonder is a true comfort food delight. Packed with colorful veggies like red bell peppers, potatoes, and carrots, and finished with a splash of red wine and a touch of frozen peas, this stew marries bold Mediterranean spices with a melt-in-your-mouth texture. Perfect for busy days, it’s an easy, hands-off recipe that simmers to perfection in your crock pot while filling your home with irresistible aromas. Garnish with fresh parsley and serve it warm for the ultimate cozy, flavor-packed dinner your whole family will love.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds beef stew meat
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic cloves, minced
- 1 large red bell pepper, chopped
- 3 medium potatoes, peeled and cubed
- 2 large carrots, peeled and sliced into rounds
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 15-ounce can crushed tomatoes
- 3 cups beef broth
- 0.5 cups dry red wine
- 1 leaf bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 cup frozen peas
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the beef stew meat with 1 teaspoon of salt and the black pepper.
Brown the beef in batches, ensuring all sides are seared, about 4-5 minutes per batch. Transfer the browned beef to the crock pot.
In the same skillet, add the chopped onion, garlic, and red bell pepper. Sauté until softened, about 3-4 minutes. Transfer to the crock pot.
Add the cubed potatoes, carrots, and bay leaf to the crock pot.
Sprinkle the smoked paprika, ground cumin, and dried oregano over the ingredients in the crock pot.
Pour in the crushed tomatoes, beef broth, and red wine. Stir gently to combine.
Cover and cook on low for 8 hours or on high for 4-5 hours, until the beef is tender and the vegetables are cooked through.
About 20 minutes before serving, stir in the frozen peas and taste the stew, adjusting the seasoning with the remaining 0.5 teaspoon of salt if necessary.
Remove the bay leaf before serving.
Ladle the stew into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 7040 mg | 306% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 46.1 g | ||
| Protein | 271.6 g | 543% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 603 mg | 46% | |
| Iron | 39.3 mg | 218% | |
| Potassium | 8561 mg | 182% | |
*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.
