Spanish Shredded Beef and Pepper Stew
This hearty Spanish Shredded Beef and Pepper Stew is a comforting dish that captures the essence of traditional Spanish flavors. Inspired by a beloved 1997 Good Housekeeping recipe, it features tender beef flank steak cooked until it can be shredded, creating a rich and satisfying dish. The stew is enhanced with a medley of colorful bell peppers, aromatic onions, and a hint of spice from serrano or jalapeño peppers, making it a delightful meal perfect for chilly evenings. Serve it alongside your favorite crusty bread for a complete experience.
6
Servings
500
Calories
14
Ingredients
Ingredients
beef flank steak
1 3/4 lbs (cut into thirds)
medium onion
1 (chopped)
medium carrot
1 (chopped)
bay leaf
1 (whole)
salt
2 teaspoons (divided)
olive oil
4 teaspoons
large onion
1 (sliced)
red bell pepper
1 (cut into strips)
yellow bell pepper
1 (cut into strips)
green bell pepper
1 (cut into strips)
garlic cloves
3 (minced)
serrano or jalapeño peppers
3 (seeded and minced)
cinnamon
1/4 teaspoon
canned tomatoes
14 ounces (with juice)
Instructions
1
In a large Dutch oven, place the beef flank steak cut into thirds, chopped onion, chopped carrot, bay leaf, 1 teaspoon of salt, and add 5 cups of water.
2
Bring the mixture to a rapid boil over high heat, then reduce the heat to low. Cover and let it simmer for about 3 hours or until the meat is very tender.
3
Once cooked, remove the pot from the heat. Let it sit uncovered for 30 minutes (or refrigerate overnight for deeper flavor).
4
In a separate skillet, heat 4 teaspoons of olive oil over medium heat.
5
Add sliced onion and bell peppers to the skillet. Sprinkle with the remaining 1 teaspoon of salt and sauté, stirring frequently, for about 15 minutes until the vegetables become tender.
6
Add the minced garlic, serrano or jalapeño peppers, and cinnamon to the skillet. Cook for an additional 30 seconds until fragrant.
7
Stir in the canned tomatoes, including the juice, and cook for 5 more minutes, allowing the mixture to thicken slightly.
8
After resting, transfer the cooked beef to a bowl and strain the broth. Reserve 2 cups of the broth for the stew and save the remaining broth for another recipe.
9
Using two forks, shred the beef into fine strips.
10
Gently fold the reserved broth and shredded beef into the pepper and onion mixture in the skillet. Simmer uncovered, stirring occasionally, for 10 minutes to blend the flavors.
Nutrition Information
30g
Fat
20g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spanish Shredded Beef and Pepper Stew?
Spanish Shredded Beef and Pepper Stew is a hearty, traditional dish featuring tender shredded beef flank steak cooked with colorful bell peppers, onions, and aromatic spices.
What cut of beef is used in this recipe?
The recipe calls for 1 3/4 lbs of beef flank steak, which is cut into thirds before cooking.
How long does the beef need to simmer?
The beef should simmer for approximately 3 hours or until it is very tender and easy to shred.
What types of bell peppers are used?
The recipe uses a medley of red, yellow, and green bell peppers for a colorful and flavorful stew.
Is this stew spicy?
It has a hint of spice from 3 seeded and minced serrano or jalapeño peppers, but you can adjust this to your preference.
How many servings does this recipe yield?
This recipe makes approximately 6 servings.
What are the nutritional facts for a serving?
Each serving contains about 500 calories, 30g of fat, 20g of carbohydrates, and 27g of protein.
Can I prepare the beef in advance?
Yes, you can cook the beef and let it sit in the pot refrigerated overnight to allow the flavors to deepen.
How do I shred the beef?
After the beef is tender and has rested, use two forks to pull the meat apart into fine strips.
What should I do with the extra cooking broth?
You only need 2 cups of the strained broth for the stew; the remaining broth can be saved for another recipe.
What aromatics are used in the base?
The base includes medium onion, medium carrot, bay leaf, and garlic cloves.
Is there a secret spice in this Spanish stew?
Yes, the recipe includes 1/4 teaspoon of cinnamon, which adds a unique depth of flavor typical of some traditional Spanish dishes.
What type of cooking vessel is recommended?
A large Dutch oven is recommended for boiling and simmering the beef to ensure even heat distribution.
How long do the vegetables need to sauté?
The sliced onion and bell peppers should be sautéed for about 15 minutes until they become tender.
Do I use the juice from the canned tomatoes?
Yes, you should include the juice from the 14-ounce can of tomatoes when adding them to the skillet.
What is the final cooking step?
The final step is to simmer the shredded beef, reserved broth, and vegetable mixture together for 10 minutes.
Is this recipe inspired by a specific source?
Yes, it is inspired by a beloved 1997 Good Housekeeping recipe.
What is the suggested side dish?
It is best served alongside your favorite crusty bread to soak up the flavorful broth.
How much water is needed to boil the beef?
You will need 5 cups of water to start the boiling process for the flank steak.
Can I use jalapeños instead of serrano peppers?
Yes, either serrano or jalapeño peppers can be used depending on your preference and heat tolerance.
How much salt is required?
The recipe uses 2 teaspoons of salt in total, divided between the beef boiling stage and the vegetable sautéing stage.
What oil is used for sautéing?
The recipe uses 4 teaspoons of olive oil to sauté the vegetables.
Does the stew contain fiber?
While not specified in the numerical data, the stew contains fiber from the onions, carrots, bell peppers, and tomatoes.
Is the beef cooked whole?
The beef flank steak is cut into thirds before being placed in the Dutch oven.
When should I add the garlic?
Add the minced garlic after the onions and peppers have sautéed for 15 minutes, and cook for just 30 seconds until fragrant.
How do you achieve the 'shredded' texture?
By simmering the flank steak for 3 hours, the connective tissues break down, allowing it to be easily shredded with forks.
Can I omit the cinnamon?
Yes, but the 1/4 teaspoon of cinnamon provides an authentic Spanish flavor profile that distinguishes this stew.
How do I strain the broth?
After the beef is cooked, remove the beef and pour the liquid through a fine-mesh strainer to remove the solids like carrots and onions.
Should the stew be covered during the final simmer?
No, the final 10-minute simmer with the beef and peppers should be done uncovered to allow the flavors to blend.
Is this a good recipe for home cooking?
Absolutely, it is categorized as a comfort food and easy recipe perfect for a slow-cooked home meal.