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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
Ingredients
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1
tablespoon extra-virgin olive oil
-
10
medium garlic cloves, smashed and peeled
Directions
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01On a 6-quart Instant Pot, select More/High Sauté. Add the oil and heat until shimmering. Add the garlic, shallot, tomato, roasted peppers and prosciutto. Cook, stirring occasionally, until the shallot is very soft and the tomatoes have broken down, about 5 minutes. Stir in 3 teaspoons of rosemary and the paprika. Add the beef and stir to combine, then distribute in an even layer.
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Isn't there supposed to be some kind of liquid added to this? I am getting ready to make this and keep looking for how much water or broth or wine to add and don't see anything listed.
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I made this tender, tasty, beefy dish using the slow cooker function of my Instant Pot. I was a bit leery of the directions to slow cook it on high for 9 hours but it turned out perfect. Make sure you closely follow your Instant Pot directions as you enter your settings if you don’t use that function very often. It was delicious served with mashed potatoes.