Green olives, onions, garlic, and smoky paprika are used to season the beef stew. This recipe, which is made without potatoes, is excellent to serve with straightforward steamed rice or even mashed potatoes, if you want. As it is a stovetop dish, the oven does not need to be preheated.
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 55 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 4 pounds boneless beef chuck, trimmed and cut into 1 1/2-inch pieces
- ¼ cup all-purpose flour
- 2 teaspoons kosher salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 3 tablespoons olive oil
- 2 (14.5 ounce) cans fire-roasted diced tomatoes, with juice
- 1 (14.5 ounce) can crushed tomatoes, preferably fire-roasted
- 2 cups chopped onions
- 2 medium carrots, cut into 1/2-inch rounds
- 2 medium green bell peppers, seeded and chopped
- 6 cloves garlic, minced
- 1 ½ tablespoons sweet paprika
- 1 tablespoon smoked Spanish paprika
- 1 teaspoon dried oregano
- 2 large bay leaves
- 1 ½ cups frozen green peas
- ⅔ cup pitted green olives, sliced
Instructions
- Toss chuck roast pieces with flour, salt, and pepper in a large mixing bowl.
- Heat olive oil in a 6-quart Dutch oven over medium-high heat. Toss 1/2 of the coated beef pieces in the hot oil and brown on all sides, 4 to 5 minutes. Remove from the pot and repeat with the remaining beef.
- Return all the browned beef back to the pot and reduce heat to medium. Be sure to scrape up all the browned bits from the bottom of the pot or they will burn. Add diced tomatoes with juice, crushed tomatoes, onions, carrots, bell peppers, garlic, sweet and smoked paprika, oregano, and bay leaves. Stir to combine all ingredients, and bring to a boil.
- Cover and reduce heat to a simmer. Allow to simmer for 2 1/2 hours, stirring occasionally to make sure nothing is sticking to the bottom of the pot.
- Stir in frozen green peas and olives. Cover and simmer for 15 more minutes.
- Remove bay leaves and serve warm.
Nutrition Facts
| Calories | 414 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 4 g |
| Protein | 25 g |
| Saturated Fat | 9 g |
| Sodium | 970 mg |
| Sugars | 6 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent recipe—the Chuck turned out luxurious. I trimmed the tendons off the beef and toward the end of browning it, I poured a dash of Malbec and used it to help scrape up all the brown bits. I also added a small amount of butter to the oil for the browning. I let the beef rest before adding it back. The two paprikas (smoky and sweet) are indispensable, as are the fire roasted tomatoes. I added some chicken stock to adjust the thickness. I actually omitted the frozen peas.