Spanish Beef and Potato Stew W Saffron from La Mancha Tonjunto
Immerse yourself in the vibrant flavors of Spain with this hearty Spanish Beef and Potato Stew with Saffron from La Mancha, also known as Tonjunto. This rustic, slow-cooked dish combines tender chunks of beef chuck, velvety potatoes, and colorful vegetables, all infused with the deep, aromatic essence of saffron—a treasured spice from the La Mancha region. Paprika and tomato paste add a smoky richness, while garlic and onions create a savory base that develops over a gentle simmer. Perfect for cozy nights, this one-pot wonder is a celebration of traditional Spanish cuisine. Serve it with crusty bread to soak up the flavorful broth and garnish with freshly chopped parsley for a bright, fresh finish. Ideal for a comforting family dinner or impressing guests with authentic Mediterranean flair, this stew is both satisfying and visually stunning.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams Beef chuck (cut into 1-inch cubes)
- 1 Yellow onion (finely chopped)
- 3 Garlic cloves (minced)
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Tomato paste
- 1 teaspoon Paprika (sweet or smoked)
- 0.5 teaspoon Saffron threads
- 4 cups Beef stock
- 3 Russet potatoes (peeled and cut into 1-inch chunks)
- 2 Carrots (peeled and sliced into 1/2-inch rounds)
- 1 Red bell pepper (sliced into strips)
- 2 tablespoons Fresh parsley (chopped, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the beef cubes with salt and black pepper, then brown them in batches in the pot. Remove and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic and cook for another 1 minute, until fragrant.
Stir in the tomato paste, paprika, and saffron threads, allowing them to toast slightly for 1-2 minutes.
Return the browned beef to the pot and pour in the beef stock. Stir well to combine.
Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 60 minutes, stirring occasionally.
After 60 minutes, add the potatoes, carrots, and bell pepper to the pot. Stir to incorporate.
Cover the pot again and allow the stew to simmer for another 40-50 minutes, or until the beef and vegetables are tender.
Taste and adjust seasoning with more salt and pepper if needed.
Once cooked, remove the pot from heat and let the stew rest for about 10 minutes.
Serve warm, garnished with chopped fresh parsley. Pair with crusty bread for an authentic experience.
Nutrition Facts
Calories |
550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1517 mg | 66% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.6 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1284 mg | 27% | |
*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.
