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.
Slow Cooker Spanish Beef Stew
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
- ½ cup chopped Spanish onion
- 2 cloves garlic minced
- 2 cups chopped red potatoes
- 14.5 ounce can diced tomatoes
- 12 ounce jar sofrito
- ½ cup pitted and halved green olives
Instructions
- 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.
- Heat drippings in skillet; add onion and garlic. Sauté until softened, about 5 minutes; add to slow cooker.
- Stir potatoes, diced tomatoes, sofrito, and olives into beef mixture.
- Cook on Low until beef and potatoes fork-tender, 4 to 5 hours.
