Los Rios Stew
Warm, hearty, and packed with bold flavors, Los Rios Stew is the ultimate comfort food for cozy evenings. Featuring tender beef stew meat simmered to perfection with a medley of vibrant vegetables—like carrots, potatoes, bell peppers, and tomatoes—this dish is a celebration of rustic, wholesome cooking. Infused with aromatic spices such as paprika, cumin, and oregano, and simmered in rich beef stock, every spoonful bursts with depth and warmth. With just 20 minutes of prep time and a slow, gentle cook, this one-pot dish is as easy to prepare as it is satisfying. Garnish with fresh parsley for a pop of color and serve alongside crusty bread for a complete and fulfilling meal. Whether you’re craving a classic beef stew or looking for a new family favorite, Los Rios Stew is a must-try recipe perfect for any season.
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Recipe Information
Ingredients
- 1 pound beef stew meat
- 2 tablespoons olive oil
- 1 large yellow onion
- 4 cloves garlic cloves
- 3 medium carrots
- 2 medium potatoes
- 1 large bell peppers (red or orange)
- 2 large tomatoes
- 4 cups beef stock
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional for garnish)
Instructions
Heat a large pot or Dutch oven over medium-high heat and add the olive oil.
Season the beef stew meat with salt and black pepper, then brown the pieces in the pot for about 4-5 minutes, working in batches if needed. Remove and set aside.
Dice the yellow onion and mince the garlic cloves. Add them to the pot and sauté for 3-4 minutes until softened and fragrant.
Peel and slice the carrots into rounds, dice the potatoes into 1-inch cubes, and dice the bell pepper. Add these to the pot and stir well.
Chop the tomatoes and add them to the pot, stirring to combine with the vegetables.
Return the browned beef to the pot and pour in the beef stock. Stir in the paprika, cumin, oregano, and add the bay leaf.
Bring the stew to a gentle simmer, cover the pot, and reduce the heat to low. Let it cook for 75-90 minutes, stirring occasionally, until the meat is tender and the flavors have melded together.
Taste the stew and adjust the seasoning with additional salt or pepper if needed.
Serve hot in bowls, optionally garnished with freshly chopped parsley.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 6467 mg | 281% | |
| Total Carbohydrate | 147.3 g | 54% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 35.0 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 415 mg | 32% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 6124 mg | 130% | |
*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.
