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Spanish Beef, Red Pepper and Paprika Stew

Spanish Beef, Red Pepper and Paprika Stew

This savory, meaty stew gets a hit of salty flavor prosciutto. Paprika adds earthy flavor as well as a rich, brick-red color.

By Julia RackowApril 7, 2020

  • Makes
    4 servings
  • Cook Time
    1 hour 50 minutes
  • Slow Cook Time
    9-10 hours
  • Active time plus cooling
    30 minutes active
  • Rating

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.

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.

Ingredients
  • 1

    tablespoon extra-virgin olive oil

  • 10

    medium garlic cloves, smashed and peeled

  • 1

    large shallot, halved and thickly sliced

  • 1

    plum tomato, cored, seeded and chopped

  • ½

    cup jarred roasted red peppers, patted dry and finely chopped

  • 4

    ounces prosciutto or pancetta, chopped

  • 4

    teaspoons finely chopped fresh rosemary, divided

  • 1

    tablespoon sweet paprika

  • 3

    pounds boneless beef chuck roast, trimmed and cut into 2-inch chunks

  • 2

    tablespoons all-purpose flour

  • 1

    teaspoon lemon juice

  • Kosher salt and ground black pepper

Step 1

On 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.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 35 minutes.

When pressure cooking is complete, let the pressure reduce naturally for 15 minutes, then quick-release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a large spoon, skim off and discard the fat from the surface of the cooking liquid.

In a small bowl, whisk the flour with 6 tablespoons of the cooking liquid until smooth, then stir the mixture into the pot along with the remaining 1 teaspoon rosemary. Select Less/Low Sauté.

Bring the stew to a simmer and cook, stirring often, until thickened, 2 to 3 minutes. Press Cancel to turn off the pot. Stir in the lemon juice, then taste and season with salt and pepper.