Spanish Beef Stew

By ccavaletti

Ingredients

• 3 Tbsp olive oil
• 2 lbs beef chuck roast, cut into 1-inch pieces
• 1 carrot, sliced into 1/2 inch rounds
• 1 onion, chopped
• 6 cloves garlic, chopped
• 2-1/2 tsp smoked Spanish paprika
• 2 bay leaves
• 1 can (28 oz) crushed tomatoes
• 1 pkg (10 oz) yellow rice
• 1 large green bell pepper, seeded and diced
• 8 green olives, sliced, for sprinkling

Details

Servings 4

Preparation

Step 1

Preheat oven to 300º. In a large ovenproof pot, heat 2 Tbsp oli over medium-high. Season the beef with salt and pepper. Working in batches, brown the beef all over, 8 minutes per batch; transfer to a plate.

In the same pot, heat the remaining 1 Tbsp oil over medium. Add the carrot, onion, garlic, paprika and bay leaves and cook, stirring occasionally, 5 minutes. Stir in the tomatoes, 1-1/4 cups water and the beef and any juices; season.

Bring the stew to a simmer; cover and transfer to the oven. Cook until the beef is fork-tender, 1-1/2 to 2 hours; season.

Prepare the rice according to package directions, stirring in the bell pepper at the beginning of cooking.

From Everyday with Rachael Ray, October 2015.