Catalan-Style Beef Stew 🇪🇸 Estofado a la Catalana (Slow-Cooked Spanish Recipe)

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice maintains sweetness without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories and is often cheaper.

beef chuck

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a good cooking medium.

In a deep earthenware dish, add the oil and pancetta and fry on low heat until the bacon is transparent and releases its oil (around 3-4 minutes).

Add the beef and increase the heat to medium, and cook until beef is browned on all sides (around 5 minutes).

Add the onion and garlic and cook, stirring occasionally until the onion is golden (around 5 minutes).

Stir in the flour, then add the wine, parsley, bay leaf, oregano, thyme, beef broth, salt, and pepper.

Reduce the heat to low then simmer for 3 hours or until the beef is tender. If using, add the mushrooms around half way through. Add mushrooms around the 2-hour mark.

Meanwhile, place the potatoes in a small saucepan with some cold water and a pinch of salt. Bring to a boil then reduce heat and simmer for 15 minutes. Drain off any excess water and add to the casserole dish along with the chocolate, cinnamon, and nutmeg.

Continue cooking for another 10 minutes until the potatoes are tender.

Cut the sausage into 1-inch pieces then cook In a medium skillet on medium heat until golden (around 5 minutes). Add to stew right before serving.

Remove the bay leaf from the stew. Divide stew into bowls and serve piping hot with mashed potatoes or steamed white rice and steamed green beans.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary