25-Min Beef Tail Stew
Rabo de toro simplified: beef chuck seared until golden, then braised quickly with tomato, sherry, and olives. A Spanish weeknight dinner that tastes like it simmered all day.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.25 lb beef chuck, cut into 1-inch cubes
- 1 medium yellow onion, diced
- 1 can (14.5 oz) canned diced tomatoes
- ¾ cup dry sherry or beef broth
- ½ cup pitted green olives
- 1 tsp smoked paprika
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat until shimmering, ~90 seconds.
- 2
Season beef with salt and pepper. Brown in batches without stirring, ~2 min per side, until edges are golden.
- 3
Remove beef. Add diced onion to the skillet, stirring until softened and fragrant, ~3 minutes.
- 4
Return beef to skillet. Add tomatoes, sherry, olives, and paprika. Stir once.
- 5
Reduce heat to medium. Simmer uncovered until beef is tender, ~12 minutes, stirring occasionally.
- 6
Taste and adjust salt and pepper. Serve hot in bowls.
Tools you’ll need
- large skillet (12-inch, heavy-bottomed preferred)
- cutting board
- knife
- wooden spoon
- measuring cups and spoons
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