I have never heard a complaint about my beef stew. This Spanish slow cooker version is a great new take on an old favorite! I prefer to serve stew over white rice, it all depends on your taste. You can season the beef with a packet of Sazón instead of salt and pepper, for even more Spanish style.
Ingredients
- 1 pound beef stew meat
- salt and ground black pepper to taste
- 0.5 cups chopped Spanish onion
- 2 cloves garlic , minced
- 2 cups chopped red potatoes
- 1 can diced tomatoes , 14.5 ounce
- 1 jar sofrito , 12 ounce
- 0.5 cups pitted and halved green olives
Instructions
-
1
Heat a large skillet over medium heat. Add beef; cook until completely browned, about 5 minutes. Season with salt and black pepper; transfer to a slow cooker, retaining some drippings in the skillet.
-
2
Heat drippings in skillet; add onion and garlic. Sauté until softened, about 5 minutes; add to slow cooker.
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3
Stir potatoes, diced tomatoes, sofrito, and olives into beef mixture.
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4
Cook on Low until beef and potatoes fork-tender, 4 to 5 hours.
Nutrition Facts
Per serving
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