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Keto Smoky Spanish Beef Stew With Olives Recipe

Embrace the Spanish flavors of pimiento and olives.

The star of this hearty Spanish goulash is pimiento, the smoked paprika that's the staple of authentic Spanish cooking. It lends a mysterious smokiness to the meat and the gravy. The olives here add a perfect tangy complement to the stew, too. This would be a hearty meal for a cold winter night in place of your usual beef stew.

This tasty meal deserves a nice medium-bodied red wine, like the smooth Tepranillo or Garnacha. However, if you'd like to keep the meal as close to the keto diet as possible, go for a dry red wine, like a Merlot, Cabernet Sauvignon, or Chardonnay. An ideal keto wine would have a low alcohol level (less than 13 percent) and low sugar.

Nutrition: 328 calories, 21 g fat (4 g saturated), 965 mg sodium, 9 g carbs, 3 g sugar, 3 g fiber, 27 g protein

Makes 4 servings


3 Tbsp extra–virgin olive oil
1 lb stew beef, cut into 1-inch cubes
1/2 cup diced yellow onion
2 large cloves garlic, chopped
1 red bell pepper, stemmed, seeded, and cut into strips
1 bay leaf
1/4 cup chopped fresh curly-leaf parsley
2 tsp fresh thyme leaves
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup no-sugar-added beef stock
1/4 cup dry red wine
1 tsp pimiento (smoked Spanish paprika)
1/4 tsp cayenne
1 cup pimiento-stuffed green olives

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How to Make It

  1. Heat 2 tablespoons of the oil in a large sauté pan or Dutch oven. Add meat and sear until browned, 6 to 7 minutes. Using a slotted spoon, transfer to a plate.
  2. Add onion, garlic, and bell peppers to the pan. Cook and stir until peppers are crisp-tender, 3 to 4 minutes. Return the meat and any accumulated juices to the pan.
  3. In a large measuring cup, combine bay leaf, half of the parsley, the thyme, salt, black pepper, stock, wine, paprika, and cayenne; pour into the pan. Bring to a boil, then reduce heat to low. Cover and cook, stirring occasionally, 35 to 40 minutes or until the meat is tender.
  4. Gently stir in the olives to avoid crushing them. Bring the stew to a rapid simmer and allow the liquid to reduce to thicken, about 6 minutes. Stir in the remaining olive oil. Serve stew topped with the remaining parsley.

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