Créé avec l’IA
Spanish Beef & Tomato Stew with Olives
90 min 449 kcal par portion Moyen
Ingrédients
4 Portions
- beef chuck600 g
- canned chopped tomatoes400 g
- olive oil2 tbsp
- onion1 large
- garlic cloves3 cloves
- red bell pepper1 medium
- smoked paprika1 tsp
- dried thyme1 tsp
- salt1 tsp
- black pepper0,5 tsp
- green olives100 g
- beef stock500 ml
- fresh parsley2 tbsp
Instructions
- 1
Cut the beef chuck into bite-sized cubes and season with salt and black pepper.
- 2
Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
- 3
Dice the onion, mince the garlic cloves, and chop the red bell pepper.
- 4
In the same pot, add the onion and cook for 3-4 minutes until softened. Add the garlic and red bell pepper, and cook for another 2 minutes.
- 5
Stir in the smoked paprika and dried thyme, and cook for 1 minute until fragrant.
- 6
Return the browned beef to the pot. Add the canned chopped tomatoes and beef stock. Stir well to combine.
- 7
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for
- 8
5 to 2 hours, or until the beef is tender.
- 9
