Grammy's Kitchen · Beef Stew · Spanish Beef Stew With Pimenton and Piquillo
One of 148 beef stew recipes we measured
from www.seriouseats.com
1 cooks on www.seriouseats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 148.
| this recipe | typical | |
|---|---|---|
| liquid | 51% | 71% |
| fat | 3% | 3% |
| aromatics | 30% | 23% |
| salt | 0% | 0% |
| thickener | 0% | 1% |
| vegetables and beans | 126% | 91% |
| collagen idx | 0.8 | 0.8 |
| marbling idx | 0.5 | 0.5 |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons (30 ml) extra-virgin olive oil |
| 907 g | 2 pounds beef stew meat or brisket, cut into 1 1/2-inch chunks |
| Kosher salt and freshly ground black pepper | |
| 226 g | 1 large yellow onion (8 ounces; 226 g), finely chopped (about 1 1/2 cups) |
| 15 g | 3 medium cloves garlic (about 1/2 ounce; 15 g) |
| 340 g | 1 (12-ounce) jar piquillo or roasted red peppers, drained |
| 120 g | 1 large carrot (4 1/4 ounce; 120 g), peeled and cut into large chunks |
| 226 g | 8 ounces (226 g) button mushrooms, quartered if large |
| 3 g | 1 1/2 teaspoons smoked Spanish paprika |
| 236 g | 1 cup (240 ml) dry red wine, such as Rioja |
| 794 g | 1 (28-ounce) can diced tomatoes |
| 35 g | 2 1/2 tablespoons tomato paste (1 1/4 ounces; 35 g) |
| 16 g | 1 tablespoon (15 ml) Worcestershire sauce |
| 2 g | 2 bay leaves |
| 4 g | 4 sprigs fresh thyme |
| 226 g | 1 cup sour cream or plain yogurt (8 ounces; 226 g), for serving |
Method: 7 steps, published by www.seriouseats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.