With tender chuck arm roast, root veggies, and green olives, this Spanish Beef Stew makes a must-have addition to your weekly recipe rotation. Serve with crispy garlic bread.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4
Ingredients
- 2 lbs Grass Run Farms Chuck Arm Roast, cut into 1 ½-inch cubes
- 4 cups beef broth
- 1 medium yellow onion, diced into ½-inch pieces
- 4 carrots, peeled and sliced into 1" segments
- 1 15 oz can of diced tomatoes in juice
- 1 orange, using zest and 1 tsp juice
- 1 Tbsp olive oil
- 2 tsp garlic, minced
- 1 Tbsp paprika
- 1/4 tsp black pepper, ground
- 1/2 tsp Kosher salt
- 1 cup pitted green olives
- 1 Tbsp Italian parsley
Directions
- Season beef generously with salt and pepper. In a large soup pot or Dutch oven, heat oil over medium-high heat. Add beef and cook until browned. Remove the beef and set aside.
- Add onions and carrots to the pan and cook until soft. Add tomato, garlic, paprika, and orange zest. Cook for a few minutes until tomato juice is slightly reduced.
- Add back beef and broth.
- Bring stew to a boil, and then reduce to a simmer. Let the stew cook for 1 hour covered, stirring occasionally.
- After one hour, add the olives and cook for an additional 45 minutes to 1 hour until beef is very tender. Add salt and pepper to taste.
- To serve, ladle stew into a large bowl and sprinkle with parsley.