Spanish Beef Stew With Pimentón and Piquillo Peppers Recipe

Spanish Beef Stew With Pimentón and Piquillo Peppers Recipe
16 Ingredients
  • 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
  • Kosher salt and freshly ground black pepper
  • 1 large onion, finely chopped (about 1 1/2 cups)
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 12-ounce jar of piquillo or roasted red peppers, drained
  • 12 baby carrots or 1 large carrot, peeled and cut into rough chunks
  • 8 ounces button mushrooms, quartered if large
  • 1 1/2 teaspoons smoked Spanish paprika
  • 1 cup dry red wine, such as Rioja
  • 1 (28-ounce) can 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
Nutrition
356
18% daily value
6 servings
                                       
                                            high-​fiber
     

Fat

19% 13

Saturated

19% 4

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 1

Carbs

7% 21

Carbs (net)

- 15

Fiber

25% 6

Sugars

- 11

Sugars, added

- 0

Protein

74% 37

Cholesterol

32% 95

Sodium

49% 1175

Calcium

12% 116

Magnesium

18% 76

Potassium

28% 1335

Iron

33% 6

Zinc

81% 9

Phosphorus

62% 437

Vitamin A

31% 279

Vitamin C

138% 124

Thiamin (B1)

82% 1

Riboflavin (B2)

43% 1

Niacin (B3)

66% 11

Vitamin B6

103% 1

Folate equivalent (total)

12% 48

Folate (food)

- 48

Folic acid

- 0

Vitamin B12

144% 3

Vitamin D

58% 9

Vitamin E

21% 3

Vitamin K

15% 18

Sugar alcohols

- 0

Water

- 422
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