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Milk Street Recipe
Instant Pot

Spanish Beef, Red Pepper and Paprika Stew

FAST: 1 hour 50 minutes
Slow: 9-10 hours 30 minutes active

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Spanish Beef, Red Pepper and Paprika Stew

Chilindrón, a hearty stew from Aragon in northeastern Spain, gets savory, meaty flavor from jamón serrano (dry-cured Spanish ham) balanced by subtly sweet tomato and red bell peppers. Paprika adds earthy flavor as well as a rich, brick-red color. Chicken, lamb or game sometimes are used, but we particularly liked the succulence of a beef chuck roast cut into chunks. In place of jamón serrano, we opted to use easier-to-find Italian prosciutto, which has a similar texture and salty, nutty flavor. Pancetta, a fattier cut, works in a pinch, though it lacks some complexity. Serve the stew with roasted or mashed potatoes or warm, crusty bread.

4

Servings

Tip

Don't use bacon in place of the prosciutto or pancetta. Its sweetness and intense smokiness will overpower the other ingredients. Similarly, don't use deli ham, which is wet-cured and typically has an overly assertive artificial smoke flavor.

FAST: 1 hour 50 minutes
Slow: 9-10 hours

30 minutes active

Reviews

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