Spanish-Style Beef Stew | Midwest Living

Spanish-Style Beef Stew

Spanish-Style Beef Stew

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  • Makes: 8 servings
  • Yield: 10 1/2 cups
  • Prep 25 mins
  • Bring to pressure 10 mins
  • Cook 15 mins
  • Release pressure 15 mins

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Fire-roasted diced tomatoes and smoked paprika lend a flash of heat to this classic Spanish-style beef stew. Your Instant Pot makes it all come together quickly!


  • 1 1/2 pounds boneless beef chuck roast, trimmed and cut into 1-inch pieces
  • 1 -2 tablespoons olive oil
  • 1 14 1/2 - ounce can 50% less sodium beef broth
  • 1 28 - ounce can fire-roasted diced tomatoes, undrained
  • 12 ounces tiny red new potatoes, halved if large
  • 2 cups coarsely chopped red and/or green sweet peppers
  • 1 medium onion, cut into wedges
  • 1 cup dry red wine
  • 2 teaspoons dried oregano, crushed
  • 1 teaspoon smoked paprika
  • 1 orange
  • 1/3 cup sliced pitted green olives
  • 1/4 cup snipped fresh parsley


  1. Use a 6-qt. electric or stove-top pressure cooker. For electric cooker, use saute setting to cook meat, half at a time, in 1 Tbsp. oil until browned, adding additional oil if needed; for stove-top cooker, cook meat, half at a time, directly in the pot in 1 Tbsp. oil over medium-high heat until browned, adding additional oil if needed. Remove meat.
  2. Add broth to electric or stove-top cooker. Bring to simmering, stirring to scrape up any crusty brown bits. Return meat. Stir in next seven ingredients (through paprika).
  3. Lock lid in place. Set electric cooker on high pressure to cook 15 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 15 minutes. Remove from heat.
  4. For electric and stove-top models, let stand to release pressure naturally, at least 15 minutes, or according to manufacturer's directions. If necessary, quickly release any remaining pressure according to manufacturer's directions. Open lid carefully.
  5. Remove 1 tsp. zest and squeeze 2 Tbsp. juice from orange. Add orange zest and juice to meat mixture. Stir in olives and parsley.

Nutrition Facts

(Spanish-Style Beef Stew)

Servings Per Recipe 8, sat. fat (g) 3, Pyridoxine (Vit. B6) (mg) 1, chol. (mg) 59, Niacin (mg) 5, Monounsaturated fat (g) 5, Cobalamin (Vit. B12) (µg) 3, carb. (g) 17, Folate (µg) 33, Trans fatty acid (g) 0, Polyunsaturated fat (g) 1, fiber (g) 3, sodium (mg) 487, pro. (g) 20, calcium (mg) 58, Potassium (mg) 653, sugar (g) 7, vit. C (mg) 64, iron (mg) 3, vit. A (IU) 1689, Fat, total (g) 8, Riboflavin (mg) 0, Thiamin (mg) 0, cal. (kcal) 241

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