This time-honored Spanish stew comes from the Spanish region of Rioja. As with any stew, you can make modifications and Spanish cured chorizo is a popular addition that can be sautéed after browning the chuck and some mushrooms can be added at the end. The addition of red Rioja is what makes it traditional, not to mention the smokiness of the Spanish paprika. A match made in heaven.
1 LB of chuck – fat trimmed and cut into medium sized cubes
1 medium onion – rough chopped
2 garlic cloves – sliced
2 carrots – scrapped and cut into 1” slices
1 green bell pepper – diced
1 leek – finely chopped
3 large potatoes – peeled and medium cubed
1 TBSP APF
1 TSP smoke Spanish sweet paprika
1 bottle of red Rioja wine
2 bay leaves
2 sprigs of fresh thyme
2 TBSP olive oil
2 cups of water
1 TBSP tomato paste
1 TBSP Better Than Bouillon – chicken or beef
½ cup of peas
Kosher salt and fresh cracked pepper
In a medium saucepan, add the whole bottle of Rioja and reduce by half.
Dry the meat cubes and season liberally with salt and pepper. In a Dutch oven, heat up some oil and brown the meat pieces in batches, so they brown and don’t steam. Remove to a plate. Remove some of the grease in the pot and add the chopped onion, scrapping the brown bits at the bottom. Add the leek, the green bell pepper and the flour. Sauté for a minute to remove the raw flour taste. Incorporate the tomato paste and the paprika. Add the wine, the 2 cups of water and the bouillon. Add the thyme and the bay leaf. Half cover and simmer for about 30 minutes. Add the carrots and the potatoes and simmer for another hour. Add the peas and simmer for about 2 more minutes.