Keto Spanish Beef Stew (Carne Estofada)

Ingredients

• 2 lbs Beef chuck, cut into 1-inch cubes
• 2 tbsp Olive oil
• 1 n Onion, chopped
• 1 n Bell pepper, chopped
• 4 cloves Garlic, minced
• 1 can (28oz) Crushed tomatoes
• 2 cups Beef broth
• 0.5 cup Dry red wine
• 1 tsp Smoked paprika
• 0.5 tsp Dried thyme
• 1 n Bay leaf
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven on the stove over medium-high heat. Add the 2 tablespoons of olive oil and let it heat up until it shimmers, about 1 minute.
2. 2While the oil heats, season the 2 pounds of beef chuck cubes with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Once the oil is hot, carefully add the beef cubes to the pot in a single layer, working in batches if necessary to avoid overcrowding. Brown the beef on all sides until a nice crust forms, about 2-3 minutes per side. Remove the browned beef from the pot and set it aside on a plate.
3. 3Add the 1 chopped onion and the 1 chopped bell pepper to the same pot. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes. Add the 4 minced garlic cloves and cook for 1 minute more, stirring constantly until fragrant.
4. 4Pour in the 1 can (28oz) of crushed tomatoes, the 2 cups of beef broth, and the 0.5 cup of dry red wine. Stir in the 1 teaspoon of smoked paprika and the 0.5 teaspoon of dried thyme. Add the 1 bay leaf.
5. 5Return the browned beef cubes, along with any accumulated juices from the plate, to the pot. Stir everything together to combine.
6. 6Bring the stew to a gentle simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and let it cook for 2 to 2.5 hours. Check occasionally to ensure it's at a very low simmer. The beef is ready when it is fork-tender and easily pulls apart.
7. 7Before serving, carefully remove and discard the 1 bay leaf from the stew. Taste and add more salt or pepper if desired.

Related Guides