Pressure cooker, Sunday dinner
comments 2

Instant Pot Beef Stew with Spanish Smoked Paprika

A bowl of Spanish beef stew in front of a dish of smoked spanish paprika - pimenton de la Vera - and an Instant Pot
Instant Pot Beef Stew with Spanish Smoked Paprika

Instant Pot Beef Stew with Spanish Smoked Paprika. Pressure cooker beef stew, Spanish style, seasoned with pimenton de la Vera.

Spanish smoked paprika is of my favorite spices, and I use it all the time. (And I do mean all the time). That’s why I loved Albert Stumm’s The Delicate Art of Pimenton, about a visit to Spain’s La Vera valley. He talks about process of wood-smoking Spanish peppers to create pimenton de la Vera. By the time I was done with the article, I knew I had to hit up my pantry and use some pimenton.

It also reminded me of the Spanish beef stew in Pam Anderson’s Perfect One Dish Dinners, a mix of beef, bell peppers, chickpeas, and of course, smoked paprika.

One trick I learned from Mr. Stumm’s article is that, in Spain, the paprika is added in late in the cooking process. This preserves the sweet and smoky Spanish paprika flavor. I’m using that paprika in one of my pressure cooker stew tricks, a corn starch slurry. Pressure cooking doesn’t allow evaporation, and the cornstarch slurry thickens up the stew – and lets me add in that extra burst of paprika at the end.

And, as always with my beef recipes, I want to shout out to my friends at Certified Angus Beef® Brand. This post is #notsponsored, but I do enjoy the quality of the beef from just down the road in Wooster, OH.

Recipe: Instant Pot Beef Stew with Spanish Smoked Paprika

Adapted from: Perfect One Dish Dinners by Pam Anderson

Inspired by: The Delicate Art of Pimenton Milk Street Magazine, March-April 2020

Print
A bowl of Spanish beef stew in front of a dish of smoked spanish paprika - pimenton de la Vera - and an Instant Pot

Instant Pot Beef Stew with Spanish Smoked Paprika


  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x

Description

Instant Pot Beef Stew with Spanish Smoked Paprika. Pressure cooker beef stew, Spanish style, seasoned with pimenton de la Vera.


Scale

Ingredients

  • 1 tablespoon vegetable oil
  • 3 pounds beef chuck roast, cut into 1-inch cubes
  • 1 teaspoon fine sea salt
  • 1 large onion, diced
  • 1 red bell pepper, stemmed, seeded, and cut into 1-inch pieces
  • 1 yellow bell pepper, stemmed, seeded, and cut into 1-inch pieces
  • 1 green bell pepper, stemmed, seeded, and cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 2 tablespoons smoked Spanish paprika (pimenton de la Vera)
  • ½ teaspoon dried thyme
  • ½ teaspoon fine sea salt
  • 2 tablespoons tomato paste
  • ½ cup red wine
  • 1 cup beef broth (or chicken broth, or water)
  • ½ teaspoon of fine sea salt (if using homemade broth or water)
  • 1 pound baby carrots (or 3 large carrots peeled and cut into 1-inch lengths)
  • 15-ounce can diced tomatoes
  • 15-ounce can chickpeas, drained (or 2 cups homemade chickpeas)
  • 1 teaspoon fine sea salt
  • ½ teaspoon fresh ground black pepper

Paprika-cornstarch slurry (optional)

  • 1/4 cup water
  • 2 tablespoons cornstarch
  • 1 tablespoon smoked Spanish paprika (pimenton de la Vera)

Instructions

  1. Sear the beef in three batches: Heat the vegetable oil in an Instant Pot set to Sauté mode adjusted to high until the oil shimmers. (Use medium-high heat with a stovetop PC). While the pot heats, sprinkle the beef cubes with 1 teaspoon salt. Add ⅓ of the beef in a loose single layer and sear until well browned on one side, about 3 minutes. (Don’t crowd the pot or the beef will steam, not brown). Transfer the browned beef to a bowl, add half of the remaining beef to the pot, and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl. Add the rest of the beef to the pot and sear until browned on one side, about 3 more minutes. Transfer the browned beef to the bowl.
  2. Sauté the aromatics, toast the spices, deglaze the pan with wine: Add the onion, bell peppers, and garlic to the pot. Sprinkle with the paprika, dried thyme and 1/2 teaspoon salt. Stir the tomato paste into the onions. Sauté until the onions soften, about 5 minutes, scraping the bottom of the pot occasionally to loosen any browned bits of beef. Pour the red wine into the pot, bring to a simmer, and simmer for 1 minute to boil off some of the alcohol. Scrape the bottom of the pot again to release any browned onions or tomato paste.
  3. Everything into the pot: Stir in the beef and any juices left in the bowl. Stir in the beef broth (and ½ teaspoon salt if using homemade broth), carrots, diced tomatoes, and chickpeas.
  4. Pressure cook the stew for 15 minutes with a natural release: Lock the lid on the pressure cooker. Cook at high pressure for 15 minutes in an electric pressure cooker (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 12 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 15 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
  5. Season, thicken, and serve:  Stir in the 1 teaspoon of salt and ½ teaspoon of pepper. Whisk the water and cornstarch together to make a cornstarch slurry, and then stir the slurry into the stew. Serve and enjoy!

Notes

  • The downside to pressure cooking is a thin sauce. The sealed pressure cooker lets us build pressure, but we don’t get any evaporation to thicken up the sauce. The cornstarch slurry thickens the sauce and gives it the mouthfeel of a long-simmered stew. And, as I said above, it lets me 
  • You can substitute bottom round roast for the chuck roast if that’s what’s available; everything else cooks the same.

Tools

  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: Spanish

Keywords: Instant Pot Beef Stew with Spanish Smoked Paprika, Pressure Cooker Beef Stew with Spanish Smoked Paprika

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Instant Pot Spanish Farm Beans (Alubia Blanca De La Granja)
Pressure Cooker and Oven Roasted Chickpeas
Instant Pot Easy Beef Stew with Certified Angus Beef Bottom Round
My other Instant Pot Pressure Cooker Recipes

Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via email and share this post with your friends. Want to contribute directly? Donate to my Tip Jar, or buy something from Amazon.com through the links on this site. Thank you.

Sharing is caring!

Filed under: Pressure cooker, Sunday dinner

by

Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

2 Comments

  1. Razzy 7 says

    Mike, I appreciate that you often provide links to actual ingredients you use. The “right” ingredient can often make such a difference – the difference between good and spectacular. I’ve ordered the Pimenton de la Vera.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.