Slow cooker Spanish beef stew

    (148)
    4 hours 20 min

    Try this Spanish-style beef stew made with potatoes, tomatoes, garlic and onion in your slow cooker.


    6 people made this

    Ingredients
    Serves: 6 

    • 450g beef stew meat
    • salt and ground black pepper to taste
    • 80g chopped Spanish onion
    • 2 cloves garlic, minced
    • 300g chopped potatoes
    • 1 (400g) tin chopped tomatoes
    • 350g sofrito (finely diced carrot, celery and onion)
    • 75g pitted and halved green olives

    Method
    Prep:10min  ›  Cook:4hr10min  ›  Ready in:4hr20min 

    1. Heat a large pan over medium heat. Cook beef in hot pan until completely browned, about 5 minutes; season with salt and pepper. Transfer beef to a slow cooker, retaining some of the cooking fat in the pan.
    2. Return pan to heat and heat the retained cooking fat. Saute onion and garlic until softened, about 5 minutes; add to beef in slow cooker.
    3. Stir potatoes, chopped tomatoes, sofrito and olives into the beef mixture.
    4. Cook on Low until beef and potatoes are fork-tender, 4 to 5 hours.

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    Reviews & ratings
    Average global rating:
    (148)

    Reviews in English (121)

    by
    65

    I doubled this recipe, an also decided to work with what I had, and from knowing how my mother cooked stews (we are Spanish)...so I subbed capers for green olives, added about 6 oz red wine, 1 cup beef broth , added about a teaspoon of cumin, about 4 tablespoons of chopped fresh parsley, 1 tablespoon of paprika, 2 teaspoons of oregano, and a shot of olive oil. I sauteed a small chopped green bell pepper with the onion and garlic. Also I did not use sofrito...basically the onions, green pepper, and garlic are already sofrito so that's kind of redundant. Anyway...Amazing!!  -  22 Jul 2016  (Review from Allrecipes US | Canada)

    by
    40

    12.9.15 I'm not a huge fan of slow cooking, but beef stew is one meal that always works well in a slow cooker. At 4 hours on low, neither the meat nor the potatoes were tender, so I bumped up the temperature to high, and cooked for an additional 1-1/2 hours. Followed the recipe to the letter with the exception of adding a good splash of red wine and using halved olives WITH pimientos. We enjoyed this stew with yellow rice and black beans.  -  09 Dec 2015  (Review from Allrecipes US | Canada)

    by
    28

    I made this today, and absolutely loved it. It is one of the tastiest stews I have ever cooked! I did tweak it a bit..Upon suggestions from some of the critiques, I browned the meat in a packet of Sazon and a shake or two of Adobo. When adding to the slow cooker, I added 12 oz. red wine and 6 oz. beef broth. I also added a couple of spoonfuls of chicken boullion to enhance the flavor. Served with white rice. To die for!  -  20 Jan 2016  (Review from Allrecipes US | Canada)

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