Spanish Beef Ribs and Garbanzos Recipe

Looking for absolute comfort food? ThisSpanish Beef Stew ticks all the boxes – rich, intensely flavored sauce, fall-off-the-os ribs, and completely cooked on the stovetop!

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Out of all the stew recipes in this blog, this Spanish stew is my go-to dish when I'm peckish some sweetness, incredibly thick sauce in my meal.

What makes it different?  It'due south the sweet sherry.

Combined with the reduced reddish wine, tomato paste, herbs, and spices — and you're in for a dish that's packed with deliciously deep flavors.

And don't let the number of ingredients overwhelm you lot.  I promise it's all worth it!

IF YOU Desire More TRADITIONAL SPANISH RECIPES, Then Y'all Will LOVE THESE POSTS!

• Castilian Garlic Chicken (Pollo Al Ajillo)

• Polvorones (Spanish Christmas Cookies)

Ingredients

• Beef ribs – make certain you dry them with a kitchen material before seasoning.

• Flour – you lot just need this for preparing the ribs for browning.

• Olive oil – actress virgin olive oil, if possible.

• Garlic – you tin slice them thinly on mince them for this Spanish beef stew recipe.

• Onion – thinly sliced.

• Celery – thinly chopped.

• Carrots – peeled, rinsed, and roughly chopped.

• Potatoes – apply waxy potatoes if you can; peeled and chopped.

• Tomatoes – roughly chopped, and yes, ruby tomatoes would be dandy too.

• Love apple paste – use your favorite brand.

• Red wine – dry red vino.

• Sherry – use sweet sherry, like Pedro Ximenez.

• Stock – I e'er use beefiness stock for this Spanish stew recipe.

• Herbs – Thyme and dried bay leaf.

• Seasoning and spices – Peppercorns, cloves, chili flakes, salt, and ground black pepper.

Preparation

Offset preparing your Spanish beef stew past seasoning the ribs with table salt and pepper.

Dust them with some flour, making certain that all sides are evenly coated ( photo ane ).

Heat the oil on a medium to a large pan over medium-high heat.

Once the oil is ready, add together the ribs and brown them on all sides ( photo 2 ).

Remove the ribs from the pan and prepare them aside.

Using the same pan and oil, add the chopped garlic and onion ( photo iii ).

Cook until the onions turn soft, add the celery and carrots, and melt for about three minutes.

Add together the chopped tomatoes, tomato paste, thyme, bay leaf, peppercorns, chili flakes, cloves, salt, and pepper ( photo 4 ).

Melt for nearly five minutes, mixing frequently.

Add the browned ribs into the pan and pour the red vino and sherry ( photograph 5 ).

Mix and let the vino and sherry reduce — the sauce would plough noticeably thicker at this indicate.

Cascade the stock ( photograph 6 ).

Mix, then cover with a lid and bring your Spanish stew to boil.

Lower the heat to medium-low and let it simmer for about 2 hours, or until the beef becomes tender.

On the last forty-v minutes of cooking, add the potatoes, adjust the seasoning, place back the chapeau, and continue simmering.

Transfer your Castilian beef stew into plates and serve.

Helpful tips

• Make sure you dry the ribs with kitchen paper (or towel) earlier seasoning.

• Shake any excess flour from the ribs before placing them into the pan for browning.

• To get better control, practice not hesitate to adjust the heat to medium when browning the meat.

• Remove some of the oil if you retrieve there's as well much before adding the garlic and onion.

For reference, I usually take out 2 to three tablespoons of oil every time I make this recipe.

Recipe variation

• Stock.  If you lot don't accept any beef stock on hand, chicken stock is an excellent alternative for this Spanish stew recipe.

• Oven.  If you adopt to cook it in the oven, it's completely fine.

Prepare your oven to 180°C (350°F) and go on equally indicated in the recipe — taking it out to add the potatoes and placing information technology back inside to cease cooking.

FAQ

How exercise I serve this?

You can garnish it with some freshly chopped parsley and serve it with chunks of bread.

Because the stew's sauce is peculiarly rich, you need something that's not overpowering to serve with it — hence, a patently (or toasted) bread would exist fantabulous.

Looks absolutely delicious correct?  So, get all the ingredients ready and give Spanish beef stew a attempt tomorrow! 🙂

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  Chopping Board

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  Kitchen Knife

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  Pyrex Measuring Cups

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  Measuring Spoons

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  Rubber Spatula

• ▢ 2 pounds beef ribs (nigh 910 grams to ane kilo)
• ▢ 1 & one/ii tbsp flour
• ▢ 4 tbsp olive oil
• ▢ 3 cloves garlic, sliced thinly or minced
• ▢ i medium onion, chopped thinly
• ▢ 2 medium carrots, chopped roughly
• ▢ 1 stick celery, chopped thinly
• ▢ 2 medium potatoes, chopped
• ▢ 1 cup tomatoes, chopped roughly
• ▢ two & 1/2 tbsp tomato paste
• ▢ 1/3 cup sweet sherry, like Pedro Ximenez
• ▢ 1/ii cup crimson wine, dry
• ▢ 2 pcs bay leaf, dried
• ▢ 3 cloves
• ▢ 1/2 tsp peppercorns
• ▢ 6 to 8 sprigs thyme
• ▢ 2 to 2 1/2 cups beefiness broth
• ▢ 1/4 tsp chili flakes
• ▢ salt and pepper, to flavor

• Start preparing your Spanish stew by generously seasoning the ribs with salt and pepper.

• Grit the ribs with some flour, making sure that all sides are coated.

• Heat the olive oil on a medium to a large pan over medium-high estrus.

• Once the oil is ready, add the ribs carefully and brown them on all sides.

• Remove the ribs from the pan and set them bated.

• Using the same pan and oil, add together the garlic and onion.

• Cook until the onions plough soft, then add the celery and carrots.

• Cook for about iii minutes, then add the: chopped tomatoes, tomato paste, thyme, bay leaf, peppercorns, chili flakes, cloves, salt, and pepper.

• Cook for about 5 minutes, mixing oftentimes.

• Add the browned ribs back into the pan and pour the red vino and sherry straight into it.

• Mix and let the vino and sherry reduce — the sauce would plough noticeably thicker at this signal.

• Pour the stock, and then mix to combine.

• Cover the pan with a lid, then bring to a boil.

• Adapt the heat and let your Spanish stew simmer for nearly two hours or until the beef becomes tender.

• On the last 45 minutes of cooking, add the potatoes, sense of taste, and adjust the seasoning.

• Place the lid back and go on simmering.

• Transfer your Castilian beef stew into serving plates and enjoy!

• Cook'due south Tip #1:  Wipe the ribs with a kitchen towel (or paper) to ensure that they are dry before seasoning.
• Melt's Tip #two:  Shake whatever excess flour from the ribs before placing them into the pan for browning.
• Cook's Tip #iii:  Do not hesitate to accommodate the oestrus to medium when browning the meat, to go improve control in browning them.
• Cook'southward Tip #four:  Take out some of the oil if you think there's besides much before adding the garlic and onion.  For reference, I generally remove two to three tablespoons of oil every time I brand this Spanish stew recipe.

Calories: 316 kcal | Carbohydrates: 33 g | Protein: half-dozen g | Fat: 15 thou | Saturated Fatty: 2 g | Polyunsaturated Fat: 2 1000 | Monounsaturated Fat: 10 grand | Sodium: 680 mg | Potassium: 932 mg | Fiber: 5 thousand | Sugar: six g | Vitamin A: 5748 IU | Vitamin C: 36 mg | Calcium: 70 mg | Iron: 3 mg

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Source: https://foodandjourneys.net/spanish-beef-stew/

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