Spanish Beef Stew with Sherry, James Martin Style

This Spanish-inspired beef stew pairs slow-braised chuck with dry sherry, paprika, tomatoes and potatoes for a hearty one-pot meal. Versions of Spanish-style beef stews vary by cook and region; this practical stovetop version builds a deep, savory sauce without claiming to reproduce a specific chef’s recipe.

Ingredients

2 lb (900 g) boneless beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
3 tbsp (45 ml) olive oil, divided
¼ cup (30 g) all-purpose flour
1 large yellow onion, diced, about 1½ cups (225 g)
2 medium carrots, cut into ½-inch (1 cm) pieces, about 1 cup (180 g)
3 garlic cloves, finely chopped, about 1 tbsp (15 g)
1 tbsp (15 g) tomato paste
1 tsp (2 g) smoked Spanish paprika, preferably dulce; use sweet paprika if unavailable
½ tsp (1 g) ground cumin
1 cup (240 ml) dry sherry, such as amontillado or oloroso
1 can (14½ oz / 411 g) crushed tomatoes
2 cups (475 ml) low-sodium beef stock
1 bay leaf
2 sprigs fresh thyme, or ½ tsp (0.5 g) dried thyme
1 lb (450 g) waxy potatoes, such as Yukon Gold, cut into 1-inch (2.5 cm) chunks
½ cup (75 g) pitted green olives, halved
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the beef and vegetables. Pat the beef dry with paper towels so it browns rather than steams. Season it with the salt and pepper, then toss it with the flour until lightly coated; shake off excess flour. Dice the onion, cut the carrots and potatoes, and chop the garlic. Having everything ready before you start makes the browning and deglazing easier.
Brown the beef in batches. Heat 2 tablespoons (30 ml) of the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Add enough beef to form a single uncrowded layer and brown it on several sides, about 6–8 minutes per batch. Transfer each batch to a plate and add the remaining oil if the pot looks dry. A dark brown fond on the bottom is useful; black, burnt patches can make the sauce bitter, so lower the heat if needed.
Soften the aromatics. Reduce the heat to medium. Add the onion and carrots and cook for about 6 minutes, stirring and scraping up browned bits. Stir in the garlic, tomato paste, paprika and cumin; cook for 1 minute, just until fragrant. Keep the paprika moving so it does not scorch.
Deglaze with sherry. Pour in the sherry and scrape the base of the pot with a wooden spoon. Let it bubble for 4–5 minutes, until reduced by roughly one-third. It should smell less sharp and the browned bits should be loosened. Sherry gives the sauce a rounded, lightly nutty character; a dry fortified style such as amontillado or oloroso works well, while very sweet cream sherry can make the stew overly sweet.
Start the braise. Return the beef and any plate juices to the pot. Add the crushed tomatoes, beef stock, bay leaf and thyme. Stir, bring the liquid to a gentle simmer, then cover and reduce the heat to low. Cook for 1 hour 30 minutes, stirring once or twice. Keep the stew at a quiet bubble rather than a hard boil; vigorous boiling can toughen the meat and reduce the sauce too quickly. Check the largest beef piece with a food thermometer: USDA FSIS safe-minimum guidance for whole cuts of beef is 145°F (63°C) with a 3-minute rest. The longer braise should take the stew well beyond that minimum, and the beef should become fork-tender.
Add the potatoes and finish cooking. Stir in the potatoes, cover again and simmer gently for about 30 minutes, until a knife slides into a potato easily and the beef yields when pressed with a fork. If the beef is not tender yet, keep simmering and check every 10–15 minutes; chuck can vary, and tenderness matters more than the clock. If the pot gets too thick before the potatoes are done, add a splash of stock or water.
Season and serve. Stir in the olives and simmer uncovered for 5 minutes. Remove the bay leaf and thyme stems. Taste the sauce and adjust the salt and pepper; olives and stock contribute salt, so make the final adjustment only now. Scatter over parsley and serve hot.

Tips

Choose chuck, not very lean steak. Chuck has connective tissue that softens during a long, moist braise and helps give the sauce body. Lean steak may reach a safe temperature quickly but can turn dry and firm during this cooking time. Cut the cubes to a similar size so they cook at a similar rate.
Brown in batches and dry the meat first. Crowding traps steam and prevents the browned crust that gives the stew its savory base. If the pot is small, cook three or four batches rather than tipping all the beef in together. Let the pot reheat between batches if it cools substantially.
Pick a dry sherry, or use a deliberate substitute. Amontillado brings a nutty edge; dry oloroso is fuller and richer. If sherry is unavailable, use an equal amount of dry white wine, which gives a brighter, less nutty sauce. For an alcohol-free version, use additional beef stock with 1 tablespoon (15 ml) sherry vinegar; add the vinegar gradually, since it is more acidic and intense than sherry.
Control the simmer. A gentle simmer keeps the meat moist and lets the sauce reduce steadily. If it is watery at the end, uncover the pot and simmer for a few minutes, stirring carefully. If it is already thick, loosen it with stock rather than turning the heat up sharply.

Serving Suggestions

This stew is substantial enough to serve as a complete main course because it includes potatoes, carrots and beef. Offer crusty bread alongside it to mop up the sherry-rich tomato sauce, or serve it with a simple green salad dressed with olive oil and vinegar for a fresh contrast. If you prefer a lighter plate, leave the potatoes out of the bowl and serve the stew over steamed rice, buttered egg noodles or soft polenta instead.

For a Spanish-inspired table, put out extra green olives and a small dish of chopped parsley so people can add them at the table. A little lemon zest can brighten an individual serving, but use a light hand: the goal is to lift the rich braise, not make it taste citrusy. Serve the stew hot in warmed bowls, and include plenty of sauce with each portion.

Variations

Add mushrooms: Brown 8 oz (225 g) sliced cremini mushrooms separately, then stir them in with the olives. Cooking them separately helps them brown rather than release all their moisture into the stew. This adds a deeper, earthier flavor.

Use beans: Stir in 1 can (15 oz / 425 g) drained and rinsed white beans during the final 15 minutes. They make the stew more filling and absorb some of the sauce, so add a little extra stock if needed. Avoid adding them at the beginning, when they can break down during the long simmer.

Make it less smoky: Replace the smoked paprika with sweet paprika for a gentler, more rounded pepper flavor. For a little heat, add a pinch of cayenne or a small amount of hot Spanish paprika. Taste before adding extra, since heat builds as the stew simmers.

Change the vegetables: Parsnips or celery can replace some of the carrots, while chunks of red bell pepper can go into the pot with the onion. Add tender vegetables later in the cooking so they keep their shape. If you leave out potatoes, reduce the final simmer only if the beef is already tender; the meat still needs its braising time.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in a shallow, covered container. Keep the stew refrigerated for 3–4 days. The sauce may thicken as it chills, and the flavor often melds overnight; stir in a splash of stock or water when reheating if it has become too dense. Refrigerate the stew separately from any bread or salad.

For longer storage, freeze portions in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little headspace because the sauce expands as it freezes, and thaw overnight in the refrigerator rather than on the counter. Potatoes can soften after freezing, though the stew remains suitable to eat; if texture matters, freeze the beef and sauce without potatoes and cook fresh potatoes when serving.

Reheat on the stovetop over medium-low heat, stirring occasionally, until steaming throughout and the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Add liquid a tablespoon or two at a time if needed. A microwave also works: cover loosely, heat in short intervals, stir between intervals, and check the temperature in more than one spot. Reheat only the portion you plan to eat.

Frequently Asked Questions

Can I make this stew a day ahead?
Yes. Cook it through, cool it promptly and refrigerate it in a covered container. Reheat it gently to 165°F (74°C) before serving. If the sauce has thickened overnight, loosen it with a little stock or water. For the best potato texture, you can cook the potatoes separately and add them while reheating.

What kind of sherry should I buy?
Choose a dry sherry rather than a sweet dessert style. Amontillado gives a distinct nutty note, while dry oloroso is deeper and more rounded. If you cannot find either, dry white wine is a reasonable replacement, although the sauce will taste brighter and less nutty. Avoid cooking sherry if possible because it can be unusually salty.

Why is my beef still tough after the stated cooking time?
It likely needs more time at a gentle simmer. The tenderness of chuck varies with the cut and the size of the pieces, so check it with a fork and continue cooking in 10–15 minute increments. Keep the lid on and add a splash of stock if the sauce is reducing too much. A hard boil is not a shortcut; it can make the meat less pleasant.

Can I cook it in a slow cooker?
Yes, but brown the beef and soften the vegetables in a skillet first for better flavor, then transfer them to the slow cooker with the remaining ingredients except the potatoes and olives. Cook on low until the beef is nearly tender, typically 7–8 hours, add the potatoes and cook until tender, then add the olives for the last few minutes. Slow-cooker models differ, so use tenderness rather than the clock as the final guide.

Can I make the stew without alcohol?
Yes. Replace the sherry with 1 cup (240 ml) beef stock and add up to 1 tablespoon (15 ml) sherry vinegar near the end, tasting as you go. This gives acidity and depth but will not reproduce sherry’s nutty flavor. If using salty stock, choose low-sodium and adjust the seasoning only after the olives have been added.

Do I need to peel the potatoes?
No, if they have thin, clean skins; scrub them well and cut away any damaged areas. Peel thicker-skinned potatoes if you prefer a smoother texture. Waxy potatoes hold their shape better during simmering, while floury varieties are more likely to break down and thicken the sauce.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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