Spanish Stewed Beef

Spanish Stewed Beef

Spanish Stewed Beef

I’ve been stewing beef with onions for eons, as did my mother before me.  She would call  “Spanish” just about any dish to which she added green bell peppers.  We all loved it, no matter what she called it.

Somewhere on the net recently I read that Spanish cuisine uses a lot of cinnamon and cloves (I have to admit, I’m not fond of cloves in meat dishes), so I decided “What the heck, I’m going to add some and see what I get!”

Well, I’m here to tell ya the cinnamon and cloves were magical in it!  I may even add a little more next time.  I also added a seeded jalapeno, but the final dish wasn’t hot at all, so I may not seed it next time.  :) I was hoping for a little “bite”.  This nutritious dish is suitable for all phases of Atkins and is OK for  Paleo and Primal diners as well.  Be sure to check out the nutritional stats on this dish!  The basic ingredients would lend themselves to a rendering in lamb s well.

I used a pressure cooker for this dish both to speed up cooking and to help tenderize the grass-fed beef.  Grass-fed beef is so lean, it tends to cook up tougher than regular beef.  I pressured the meat, carrot and water for about 20 minutes.  After opening the cooker, I added all other ingredients, stirred and pressured another 10-15 minutes.  Then I slightly thickened the liquid so it would bind with the meat.  If you don’t own a pressure cooker, you can cook this with an ordinary large stew pot.  Doing so will, however, require more time in the first step for the meat to get fully tender.

This recipe has been included in Jennifer Eloff’s latest cookbook, Low Carbing Among Friends, Vol 5.  Read more about it on the Facebook page:  https://www.facebook.com/LowCarbingAmongFriends,  I’m so honored to be a part of her latest project and hope you’ll buy the latest editions (or the entire set!) at Amazon.com  or here .  I receive no remuneration for my participation in this or any of the other cookbooks that contain my recipes.  I sing its praises simply because ALL of her cookbooks are filled with simple, delightful, healthy recipes.

INGREDIENTS:

1½ lb. boneless, cooked beef, cut in thick slices or large cubes (I used leftover grass-fed chuck roast)

1 medium carrot, grated

water to amply cover the meat and carrot (about 3 cups)

5 oz. onion, sliced or chopped

1 medium green bell pepper, seeded and sliced

1 jalapeno pepper, sliced (seed for milder dish; don’t seed for hotter result)

1/4 c. pimiento, sliced (fresh or type in a jar)

1 cloves garlic, minced

5 Roma tomatoes, chopped (or 1½ c. canned tomatoes, no-sugar added)

1 bay leaf (2 if small ones)

¼ tsp. each salt, black pepper, and cinnamon

1/8 tsp. ground cloves

2 T. extra-virgin olive oil

DIRECTIONS:  Cut up meat and place in cooking pot or pressure cooker.  I’m sure this could be prepared in a crock pot, but I don’t own one, so you’re on your own there as to how log to cook it.  Add grated carrot and enough water to the pot to cover all ingredients well (about 3 cups).  Cover and bring to a boil (or to pressure) and lower heat to simmer for about 45 minutes to an hour in a stew pot (20 minutes in a pressure cooker).  Remove cover (run cold water over pressure cooker lid to release pressure and remove lid).  Add all remaining ingredients, replace lid and bring to boil (pressure) once again and cook for about 20 minutes (10 minutes under pressure) or until veggies are just tender.  Release pressure and lid and thicken slightly with your favorite thickener.  When I was growing up, we would have had this over a bed of rice.  But I  served this tonight on zucchini noodles, which was OK.  But next time I think it would be better atop a good batch of mashed cauliflower.   :)

NUTRITIONAL INFO:   Makes 6 servings, each contains:

306 calories

11.8 g  fat

6.83 g  carbs, 1.7 g  fiber, 5.13 g  NET CARBS

40.42 g  protein

186 mg sodium

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14 comments on “Spanish Stewed Beef

  1. So the other night I was looking once again at the beef in my freezer wondering what I could do with all that stew meat that wouldn’t be exactly like everything else I have ever done with stew meat. To be completely honest with you, inspiration did not strike until I was halfway through the process, but oh! Did it strike hard! The use of the pressure cooker is a result of the fact that I was procrastinating and didn’t start dinner until about 40 minutes before we were scheduled to eat. This stew could probably be cooked in a stock pot or crock pot, but the recipe would have to be adjusted to accommodate the longer cooking time. My pressure cooking is one of my favorite tools here in the kitchen. It makes cooking beans a breeze and helps with a variety of meat dishes.

    • Welcome Desiree. I love my pressure cooker as well. I hope you’ll let me know how you liked this dish, should you decide to try it out. I always enjoy feedback.

    • I just couldn’t live without one, Ginny. I’m always wanting a good, hot soup on a cold day at 11-11:30 am. and it’s too late to entertain the notion of getting one ready for lunch. But with a pressure cooker……no problem cranking out a good soup in 30 minutes. :)

  2. Re: Pressure cookers…
    a Presto ..only has a bobber and cooks at 15#s pressure.. ALWAYS..
    The Mirro Matic has a round bobber that has holes with…5. 10. 15, on it..
    so depending on what the Mirro Book says.. you use that hole and you get that pressure ..i have to admit I have never found a recipe that used the 5#s yet….
    but they both need to giggle about 3- 4 times a min… yep Miss Peggy I got a BUNCH OF PRESSURE COOKERS AND CANNERS….. I love them and use them a lot……..and my friend… they are OLD.. and I like you shy away from Cloves.. but you said this was good and I will give it a try ..thanks for all you do
    now off to sew on my ..little dresses for africa so I can get a load ready to ship off………soon……

    • Ah, I didn’t know the multi-pressure variety even existed. I was thinking 15# was standard pressure. Mine is either “at pressure” or it isn’t. :) I love mine, too, Sheila. Happy sewing today girl. I’m going to do a little sewing, too. Need to sew up a corduroy robe for myself. My old one seriously needs to retire. :)

  3. Am I safe to assume 15 lbs pressure? I haven’t used my pressure cooker for so long I’m not sure I can even find the pressure indicator but this sounds worth the search! .And is it cooled quickly or naturally after the second cooking? Thanks Peggy — sounds really good!

    • Seems like that’s what my little manual said. Mine is an old-fashioned Mirro with the little wobbling regulator on the lid. I use high heat until it wobbles loud and fast and immediately lower heat until it just slowly wobbles gently (without stopping) and cook for the allotted time. I think that’s 14 or 15#, if I remember my long lost manual correctly, Glenda. I just love pressure cookers for FAST meals. Can’t beat ‘em IMO. Hope you find yours, but it can be cooked in an ordinary pot as well. Hope you like this!

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