JOIN! 12 Weeks for $1

Instant Pot

Spanish Beef, Red Pepper and Paprika Stew

4 Servings

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

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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.




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



Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe


and get access to all of our recipes and articles online, as well as in print.

How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Kellie L.
March 10, 2023
More spices and stock
I made this in our slow cooker. Turned out very well. I followed the ingredient list except i added 1/2 extra tbsp of paprika at the start. And another 1 tbsp of paprika at the very end. I toasted the flour in 2 tbsp of the skimmed beef fat to make a roux and thickened the stew liquid separate from the meat and veggies. Stew need maybe 1/2 cup of unsalted beef stock to have enough liquid to make it a “stew” after thickening. Added a healthy amount of salt at the end (3 lbs of beef takes a bit in general). Turned out very well!
Diana L.
January 28, 2024
Tender but Flavorless Meat
The stew wasn’t as flavorful as I thought it would be. The meat was tender but lacked flavor. Also, you will get enough liquid from the meat itself so dont add water. With so many great ingredients, it’s hard to believe it didn’t turn out great. I wouldn’t make this again.
Susan K.

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.

Michael S.

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.

Janelle C.

To concentrate the flavors in the stew no extra liquid of any kind is needed. You will get plenty of "sauce" from the juices that are naturally released from the meat, tomatoes and etc.

The Milk Street Team

William W.

This is just a fantastic Instant Pot recipe. As Janelle stated above, you don't need to add any extra liquid (I was leery first time I made it, but I trusted that the recipe was correct and it was).

Jenifer Ann S.

Excellent recipe really enjoyed it! I will make it again.

Colleen O.

Very good, enjoyed it and love that it uses the electric pressure cooker.

Rhonda C.

I made this last night using my Instant Pot. The meat was so tender and absolutely delicious!!