Spanish Beef Stew With Pimentón and Piquillo Peppers

SERIOUS EATS
17Ingredients
65Minutes
250Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 2 pounds beef stew meat (or brisket, trimmed of silverskin and gristle removed and cut into 1 1/2-inch chunks)
  • ground black pepper
  • kosher salt
  • 1 onion (large, finely chopped, about 1 1/2 cups)
  • 3 cloves garlic (minced, about 1 tablespoon)
  • 12 ounces roasted red peppers, drained (or jar of piquillo)
  • 12 baby carrots (or 1 large carrot, peeled and cut into rough chunks)
  • 8 ounces button mushrooms (quartered if large)
  • 1 1/2 teaspoons spanish paprika (smoked)
  • 1 cup dry red wine (such as Rioja)
  • 28 ounces diced tomatoes
  • 2 1/2 tablespoons tomato paste
  • 1 tablespoon worcestershire sauce
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 cup sour cream (or plain yogurt, for garnishing)
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    NutritionView More

    250Calories
    Sodium14% DV330mg
    Fat23% DV15g
    Protein10% DV5g
    Carbs6% DV18g
    Fiber16% DV4g
    Calories250Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol25mg8%
    Sodium330mg14%
    Potassium870mg25%
    Protein5g10%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate18g6%
    Dietary Fiber4g16%
    Sugars11g22%
    Vitamin A110%
    Vitamin C50%
    Calcium10%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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