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Old 01-10-2013, 08:04 PM   #1
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Spanish Stewed Beef


This was my dinner tonight and was it ever GOOD!
I’ve been stewing beef with onions and sometimes red and/or green peppers for eons, as did my mother when I was growing up. She always called it Spanish Stewed Beef. Somewhere on the net recently I read that Spanish cuisine uses a lot of cinnamon and cloves (I have to admit, I’m not fond of cloves in meat dishes), so I decided “What the heck, I’m going to add some and see what I get!” My mother isn’t fond of cinnamon in entrees, and especially not cloves. So she would cringe at the thought of my dinner tonight.

Well, I’m here to tell ya I made this tonight for dinner and the cinnamon and cloves were magical in it! I may even add a little more next time. I also added a seeded jalapeno, but it wasn’t hot, so I may not seed it next time. I did want a little “bite”. This very nutritious dish is suitable for all phases of Atkins, Paleo and Primal diners as well. check out the nutritional stats on this dish! The basic ingredients would lend themselves to a rendering in lamb s well.

I used a pressure cooker for this dish both to speed up cooking and to help tenderize the grass-fed beef. Grass-fed beef is so lean, it tends to cook up tougher than regular beef. I pressured the meat, carrot and water for about 20 minutes. After opening the cooker, I added all other ingredients, stirred and pressured another 10-15 minutes. Then I slightly thickened the liquid so it would bind with the meat. If you don’t own a pressure cooker, you can cook this with an ordinary large stew pot. doing so will, however, require more time in the first step for the meat to get fully tender.

INGREDIENTS:

1½ lb. boneless, cooked beef, cut in thick slices or large cubes (I used leftover grass-fed chuck roast)
1 medium carrot, grated
water to amply cover the meat and carrot (about 3 cups)
5 oz. onion, sliced or chopped
1 medium green bell pepper, seeded and sliced
1 jalapeno pepper, sliced (seed for milder dish; leave seeds for more bite)
1/4 c. pimiento, sliced (fresh or type in a jar)
1 cloves garlic, minced
5 Roma tomatoes, chopped (or 1½ c. canned tomatoes, no-sugar added)
2 bay leaves
¼ tsp. each salt, black pepper, cinnamon
1/8 tsp. ground cloves
2 t. extra-virgin olive oil

DIRECTIONS: Cut up meat and place in cooking pot or pressure cooker. Add grated carrot and enough water to cover all ingredients well (about 3 cups). Cover and bring to a boil (or to pressure) and lower heat to simmer for about 45 minutes to an hour in a stew pot (20 minutes in a pressure cooker). Remove cover (run cold water over pressure cooker lid to release pressure and remove lid). Add all remaining ingredients, replace lid and bring to boil (pressure) once again and cook for about 20 minutes (10 minutes under pressure) or until veggies are just tender. Release pressure and lid and thicken slightly with your favorite thickener. When I was growing up, we would have had this over a bed of rice. But I I served this tonight on zucchini noodles, which was OK. But next time I think it would be better atop a good batch of mashed cauliflower.

NUTRITIONAL INFO: Makes 6 servings, each contains:

306 calories
11.8 g fat
6.83 g carbs, 1.7 g fiber, 5.13 g NET CARBS
40.42 g protein
186 mg sodium
441 mg potassium
18% RDA Vitamin A, 33% B6, 110% B12, 44% C, 9% E, 20% copper, 51% iron, 10% magnesium, 43% niacin, 37% phosphorous, 24% riboflavin, 82% selenium, 10% thiamin, 121% zinc
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Old 01-10-2013, 09:21 PM   #2
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OMG you are a GENIUS!! I love that this uses leftover pot roast or other meat and turns it into a completely new yummy dish!!

For some reason, I got the bug to make a pot roast (rare for me, as I dont eat a lot of red meat) because it was on sale, and now I have this huge hunk of meat that I felt stuck with... I am so excited to try making this recipe with it!
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Old 01-10-2013, 10:27 PM   #3
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that looks AMAZING!
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Old 01-11-2013, 05:13 AM   #4
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This looks fabulous! I've got a new pressure cooker to try out (Christmas present to myself) - this is going on my menu for next week.

Do you think that Spanish smoked paprika would lend itself to the flavors in the stew? I love using it in Spanish dishes, and I have both dulce (sweet) and hot kinds.
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Old 01-11-2013, 08:11 AM   #5
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That should read 2 T. olive oil in the ingredient list. I failed to cap the "T". It's just in there for flavor really.

Strawberry, I really like (and need) to do that with leftovers, totally morphing them into something unrelated to the original encarnation (often stews and curries). My hubby just isn't fond of leftovers that are "wearing the same 'outfit'." LOL

KC, I'm sure it would be delightful in this stew! I should have thought of that myself. I have some, too. I love that stuff and will try it in the dish next time. It brings a nice musty/smoky undertone to things. Thanks for that idea!

Last edited by buttoni; 01-11-2013 at 08:13 AM..
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Old 01-31-2013, 04:22 AM   #6
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I finally got around to making this dish last night. I made it in the slow cooker rather than pressure cooker (I have both). We had snow, high winds and dropping temps in KC yesterday, so it was great to come home to a pot of warm deliciousness! I served it over mashed cauliflower. Hubby said it was very flavorful. Thanks for the recipe!

I’m afraid my review might be veering into the realm of “Epicurious” reviews – changing the recipe so much that it doesn’t resemble the original. I had to go with what I had in the house (no time to go to grocery store), but I think it still resembles Buttoni’s original recipe. Here what I did (italics are my changes to ingredients):

1½ lb. boneless, cooked beef, cut in thick slices or large cubes (I used leftover grass-fed chuck roast) I didn’t have leftover cooked beef, so I used 1½ raw beef chuck roast cut into large cubes
1 medium carrot, grated
water to amply cover the meat and carrot (about 3 cups) used 1 cup red wine and 2 cups water
5 oz. onion, sliced or chopped
1 medium green bell pepper, seeded and sliced used red bell pepper
1 jalapeno pepper, sliced (seed for milder dish; leave seeds for more bite)
1/4 c. pimiento, sliced (fresh or type in a jar)
1 cloves garlic, minced used 3 cloves – no such thing as too much garlic!
5 Roma tomatoes, chopped (or 1½ c. canned tomatoes, no-sugar added) ran out – used 2 Tbsp. tomato paste instead
2 bay leaves
¼ tsp. each salt, black pepper, cinnamon
1/8 tsp. ground cloves omitted, DH despises cloves
2 t. extra-virgin olive oil omitted
Added: 4 oz. diced pancetta, 1 tsp. smoked Spanish paprika, 1 bunch dino kale, cut into strips (needed to use it up)

Preparations: I sautéed the pancetta and onion until it rendered fat and onions were soft. I didn’t have time to brown meat cubes, so everything went into the slow cooker and cooked for about 9 hours on LOW. I thickened the broth with a bit of glucomannan and xantham gum. I would suggest topping with a bit of fresh chopped parsley if you have it (I didn’t last night).

Yummy!
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Old 01-31-2013, 06:18 AM   #7
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Your version sounds good, KC! A slow cooker would be a great way to do this recipe!
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