An exciting option for cubed beef that isn’t typical Scottish Stew – let’s Spanish it up!
Slow Cooked Spanish Stew
This winter warmer is sure to chase away the chill in your bones!
Ingredients
- 2 tbsp oil
- 800 g chuck shoulder steak
- 1 tbsp red wine vinegar
- 200 ml white wine
- 2 small onion thinly sliced
- 2 red peppers thinly sliced
- 2 small carrots shaved
- 4 cloves garlic
- 500 g passata
- 1 chicken stock cube in 200ml water
- 2 tbsp tomato purée
- 2 bay leaves
- 2 tsp salt
- 2 tsp oregano
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp paprika normal or sweet
- ½ tsp black pepper
- ½ tsp ground allspice
- parsley
- 2 tbsp capers optional
Instructions
- Take meat out of fridge and allow to come to room temperature
- Caramelise chuck steak (seasoned with salt & pepper) on hob in oil before adding to slow cooker
- Deglaze pan with wine and red wine vinegar and after you’ve cooked alcohol off slightly add to slow cooker
- Add chicken stock pot dissolved in 200ml water
- Finely slice onions, red peppers and carrot then add to slow cooker with tomato purée
- Slice or finely chop garlic cloves and roughly chop parsley
- Add all dried herbs & spices (bay leaves, cumin, smoked paprika, paprika, allspice, salt, pepper & oregano)
- Add passata (rinsing our carton or jar with a little water) and put on low heat from 8-10 hours, stirring half way through if possible
- Take meat out and shred with fork, add capers (optional) and reduce liquid if desired on hob
- Serve with rice or crusty bread!
Nutrition
Calories: 371kcalCarbohydrates: 19gProtein: 29gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 92mgSodium: 1217mgPotassium: 1131mgFiber: 5gSugar: 9gVitamin A: 5525IUVitamin C: 66mgCalcium: 87mgIron: 6mg
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