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.