When I first came to Spain, I’d often encounter a stew with a distinct green sauce, whether at a friend’s house or a local restaurant. At first, I was a bit skeptical, thinking it was some kind of [weird-looking Spanish green pepper stir-fry], but one taste and I was hooked! That dish was the famous Carne en salsa de pimiento verde, or Green Pepper Beef Stew. It’s an absolute must-have on the Spanish dinner table, and today I’m sharing my personal recipe, guaranteed to be both simple and authentic!
The prep is very simple, requiring just a few main ingredients, unlike more complex dishes like these [Spanish green pepper beef rolls]. I’ve put them into a table for easy reference. You can choose your preferred cut of beef; I personally like using beef brisket or shank because they become incredibly tender after stewing.
| Ingredient | Quantity |
|---|
| Beef | 500g |
| Italian green peppers | 2 |
| Onion | 1 |
| Garlic | 3 cloves |
| White wine | 100ml |
| Beef broth or water | Approx. 500ml |
| Olive oil, salt, black pepper | To taste |
Without further ado, here’s a picture of the finished dish to whet your appetite! Doesn’t it look delicious?
Now, let’s get cooking! First, cut the beef into small chunks, and chop the green peppers, onion, and garlic. Heat olive oil in a pan, then add the beef chunks. Sear them until golden brown and slightly crispy on the outside, then set them aside. This step is crucial for locking in the juices.
In the same pan, use the remaining oil to sauté the chopped onion, green peppers, and garlic over medium-low heat. Be patient and cook until the vegetables are soft and fragrant. Then, return the seared beef to the pan. Unlike a simple Spanish-style stir-fried pork with peppers, we’ll now pour in the white wine and bring it to a boil over high heat to let the alcohol evaporate. Next, add the beef broth or water, enough to cover the beef. Cover the pan, reduce the heat from high to low, and let it simmer for at least one hour.
After an hour, the beef should be very tender. Now, turn the heat up to reduce the sauce to your desired consistency. Finally, season with salt and black pepper to taste. My personal favorite way to eat it is with rice! The rich sauce coating every grain of rice is simply divine! Of course, it’s also fantastic with roasted potatoes, used as a dip for a baguette, or tossed with pasta. You can make a big batch of this dish to last for several meals—it’s a real lifesaver for meal prep!
