Spanish Smoky Beef and Potato Braise with Roasted Peppers
This rustic Spanish braise fills the kitchen with intoxicating aromas of smoked paprika, garlic, and slowly caramelized onions as it simmers to perfection. Chunks of beef become meltingly tender in the rich tomato-based sauce, while potatoes soak up all the vibrant flavors and develop a creamy texture that contrasts beautifully with the meat. The addition of roasted red peppers adds a subtle sweetness and bright color that makes the dish visually stunning. Inspired by traditional Spanish cocidos, this recipe uses simple techniques to develop deep, complex flavors that taste like they took hours to achieve. What makes this dish truly special is the way the smoky pimenton and sherry vinegar create a perfect balance of earthy, tangy, and savory notes that linger on the palate.
Ingredients
- •3/4 lb beef chuck, cut into 1.5-inch cubes
- •2 medium Yukon gold potatoes, cut into wedges
- •1 large onion, diced
- •4 garlic cloves, minced
- •1 red bell pepper, roasted and sliced
- •1/2 cup crushed tomatoes
- •1 cup beef stock
- •2 tbsp olive oil
- •1 tbsp smoked paprika
- •1 tsp ground cumin
- •1 bay leaf
- •1 tbsp sherry vinegar
- •Optional: chopped parsley for garnish
- •Optional: crusty bread for serving
Dietary Info
Instructions
- 1
Preheat oven to 350F. Season beef generously with salt and pepper.
- 2
Heat olive oil in Dutch oven over medium-high heat. Brown beef in batches until deeply caramelized, about 5 minutes per batch. Remove and set aside.
- 3
In same pot, add onions and cook until golden, about 8 minutes. Add garlic, paprika, and cumin, cooking until fragrant, 1 minute.
- 4
Return beef to pot with any juices. Add tomatoes, stock, and bay leaf. Bring to simmer, cover, and transfer to oven for 45 minutes.
- 5
Remove from oven, add potatoes and roasted peppers. Return to oven uncovered for 25 minutes until potatoes are tender.
- 6
Stir in sherry vinegar, adjust seasoning. Garnish with parsley and serve with crusty bread.
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