Beef Tail Stew
A stripped-down Spanish rabo de toro — beef, tomato, and sherry in one skillet. Rich, savory, ready in 20 minutes with no slow-simmer required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
comfortheartyspanishbeeftenderjuicyweeknightcomfort-food-night
Ingredients
- 1.5 lb beef chuck or stew meat, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 can (14.5 oz) canned diced tomatoes
- ½ cup dry sherry or red wine
- 1 tsp smoked paprika
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add beef in a single layer. Let it sear 2 minutes without stirring until golden.
- 3
Stir, breaking up any clumps, and cook another 3 minutes until mostly browned.
- 4
Add onion and paprika, stir, and cook until onion softens, about 2 minutes.
- 5
Pour in sherry and tomatoes with juice. Bring to a simmer and cook 10 minutes, uncovered.
- 6
Taste and season with salt and pepper. Serve hot in bowls.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- measuring spoons
- measuring cup
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
