Keto Smoky Spanish Beef Stew With Olives Recipe
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
How to Make It
- 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.
- 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.
- 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.
- 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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