Carne al Toro: Traditional Spanish Slow-Cooked Beef Stew
Ingredients
Servings
- 907 g beef stew meat (chuck roast or similar), cut into chunks
- 1 large onion, sliced
- 4–5 garlic cloves
- 1 red bell pepper, sliced
- 2 carrots, sliced
- 2 tomatoes, chopped (or 1 cup crushed tomatoes)
- ½ bottle red wine
- Olive oil
- 2 bay leaves
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp cumin
- ½ tsp nutmeg
- 1 tsp oregano
- Salt & black pepper, to taste
Instructions
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Season the beef generously with salt and pepper.
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Sear the meat in olive oil until browned on all sides. Keep it in the pot.
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Add the onion, garlic, red bell pepper, and carrots directly into the pot with the meat.
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Add the tomatoes, spices, and bay leaves. Cook for a few minutes until fragrant.
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Pour in the red wine.
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Cover and simmer on low heat for at least 3 hours, until the meat is tender and the sauce is rich and flavourful.
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Taste and adjust seasoning before serving.
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Notes
Tips
The longer it cooks, the better it gets.
Make it ahead of time—the flavours are even better the next day.
Serve with some french fries to enjoy every bit of the sauce.
Committed to this collection by the hand of Hunter.
