Spanish Word for Stew: Guiso, Estofado, and a Recipe

The broad Spanish word for stew is guiso; estofado often describes a slow-cooked stew, such as this Spanish-style beef and potato version. Made with browned beef, vegetables, paprika, and a savory broth, it is a comforting one-pot meal, with plenty of regional and family variations across Spain.

Ingredients

2 lb (900 g) beef chuck, 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
1 large yellow onion, finely chopped, about 1½ cups (225 g)
2 medium carrots, peeled and cut into ½-inch (1 cm) pieces, about 1 cup (130 g)
3 garlic cloves, minced, about 1 tbsp (9 g)
1 tbsp (15 g) tomato paste
1 tsp (2 g) sweet Spanish paprika
½ cup (120 ml) dry red wine
3 cups (710 ml) low-sodium beef broth, plus up to ½ cup (120 ml) more if needed
1 bay leaf
1 lb (450 g) waxy potatoes, such as Yukon Gold, peeled if desired and cut into 1½-inch (4 cm) chunks
1 cup (150 g) frozen peas
2 tbsp (8 g) chopped fresh flat-leaf parsley
1 tsp (5 ml) sherry vinegar or red wine vinegar, optional

Instructions

Prepare the beef. Pat the beef dry with paper towels so it browns instead of steaming. Season it on all sides with the salt and pepper. Cut the onion, carrots, garlic, and potatoes before you start cooking; having everything ready makes the browning stages easier to manage.
Brown the meat. Heat 2 tablespoons (30 ml) of the olive oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. When the oil shimmers, add enough beef to cover the bottom without crowding it. Brown the pieces on several sides, turning as needed, for about 4 minutes per batch. Transfer each batch to a plate and add the remaining oil if the pot looks dry. Depending on the pot, browning the beef in batches takes about 12 minutes. Let the brown bits stay on the bottom; they add flavor to the sauce.
Cook the aromatics. Reduce the heat to medium. Add the onion and carrots and cook for 6 to 8 minutes, stirring often, until the onion softens and begins to look translucent. Stir in the garlic and tomato paste and cook for 1 minute. Add the paprika and stir for about 20 seconds, just until fragrant. Do not let the garlic or paprika scorch, which can make the finished stew taste bitter.
Deglaze and start the braise. Pour in the wine and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Simmer for about 3 minutes, until the sharp smell of alcohol has mostly faded. Return the beef and any juices on the plate to the pot. Add the broth and bay leaf. The liquid should come partway up the meat rather than completely submerge it; add a little more broth only if needed. Bring it to a gentle simmer, then cover and lower the heat so the liquid bubbles softly.
Simmer until the beef is nearly tender. Cook covered for 1 hour 15 minutes, checking occasionally to make sure the stew is at a quiet simmer and not boiling hard. Stir once or twice, scraping the bottom gently. If the liquid drops well below the meat, add a splash of broth or water. For food safety, check a large beef piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. The chuck should continue braising until it is fork-tender.
Add the potatoes. Stir in the potato chunks, cover the pot again, and simmer gently for about 25 minutes, until the potatoes are tender when pierced with a knife and the beef yields easily to a fork. Stir carefully once during cooking so the potatoes do not break apart. If the sauce is thinner than you like, uncover the pot for the last 5 to 10 minutes; if it is too thick, loosen it with a small splash of broth.
Finish the stew. Stir in the frozen peas and cook uncovered for 5 minutes, until they are hot and tender. Remove and discard the bay leaf. Taste the broth and adjust the salt and pepper. Add the optional vinegar a little at a time if the stew tastes especially rich; it brightens the sauce without making it taste sour.
Rest and serve. Take the pot off the heat and let the stew stand for 10 minutes. This brief rest lets the sauce settle and makes serving easier. Sprinkle with parsley and ladle the beef, vegetables, and sauce into warm bowls.

Tips

Dry and space out the beef. Moisture on the surface prevents good browning, and a crowded pot traps steam. Work in batches, allowing a little space between pieces. If the beef sticks at first, give it another moment; it often releases more easily after a browned crust forms.
Keep the simmer gentle. A rolling boil can make beef fibers tough and break potatoes into the sauce. Look for occasional small bubbles, and turn the burner down if the liquid is churning. A heavy pot retains heat, so small burner adjustments may be enough.
Use the right paprika. Sweet Spanish paprika gives this stew a mild, rounded pepper flavor. If you cannot find it, use regular sweet paprika; the result will still be good, though it will lack some of the distinctive flavor of Spanish pimentón. Smoked paprika is a stronger substitute, so use about ½ teaspoon (1 g) and expect a smoky note.
Adjust for your pot and cut. Beef cubes and burners vary, so check tenderness rather than relying only on the clock. If the chuck is still chewy when the potatoes are nearly done, remove the potatoes with a slotted spoon and keep simmering the beef until tender, then return the potatoes to warm through.

Serving Suggestions

Serve the stew in shallow bowls with plenty of broth and a spoon for the sauce. Crusty bread is useful for soaking up the savory liquid, while a simple green salad with a sharp vinaigrette adds freshness alongside the rich beef. You can also serve it over plain rice, though potatoes already make the pot filling enough to stand on its own. A little chopped parsley or a few drops of vinegar at the table provide a bright finish.

For a larger Spanish-inspired meal, offer olives or roasted peppers as a small starter, then keep the main course uncomplicated. If serving guests, warm the bowls and bring the pot to the table only after the stew has rested. The sauce thickens slightly as it stands, so keep a little hot broth nearby for loosening individual portions if needed.

Variations

Make it without wine: Replace the ½ cup (120 ml) red wine with the same amount of beef broth. The stew will lose the wine’s acidity and depth, but the browned meat, tomato paste, and paprika still make a flavorful base. A teaspoon of vinegar stirred in at the end can restore a little brightness.

Use a different cut: Beef brisket or boneless short rib can work in place of chuck, but trim excess surface fat and allow extra time if the pieces are not tender at the stated check. Lean steak cuts are less suitable for a long braise because they can become dry before the sauce develops its full flavor. For a pork version, use shoulder and check that the meat is cooked safely; whole cuts of pork have a USDA FSIS safe minimum of 145°F (63°C) with a 3-minute rest.

Add other vegetables: Green beans, diced red pepper, or mushrooms can join the carrots. Add firm vegetables with the potatoes, but add quick-cooking vegetables later so they do not turn mushy. For a more traditional pantry-style variation, some home cooks use chickpeas; add 1½ cups (250 g) cooked chickpeas during the final 20 minutes so they heat through without losing their shape.

Change the seasoning gently: A small pinch of saffron or a teaspoon of chopped fresh thyme can give the pot a different aroma. These are optional additions, not requirements for a dish called guiso or estofado. Spanish stews vary by region, household, and available ingredients, so keep the basic method and adjust the flavor to suit the meal.

Storage and Reheating

Cool the stew in shallow containers and refrigerate it within 2 hours of cooking. Covered in the refrigerator, it keeps for 3 to 4 days. The potatoes may soften a little as they sit, but the beef and sauce usually hold up well. For longer storage, freeze portions in airtight freezer-safe containers for up to 3 months for best quality. Leave a little room at the top for expansion, and thaw frozen portions overnight in the refrigerator rather than on the counter.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe covered dish. Stir occasionally on the stovetop, and add a splash of broth or water if the sauce has thickened in the refrigerator. Heat leftovers to 165°F (74°C), checking with a food thermometer, and make sure the stew is steaming hot throughout. If reheating a large batch on the stove, stir well so the center warms evenly; avoid repeatedly cooling and reheating the full pot.

Frequently Asked Questions

What is the Spanish word for stew?

Guiso is a broad, everyday Spanish word for a stew or a cooked dish made by simmering ingredients together. Estofado commonly refers to a slow-cooked stew, often prepared covered. The best word can depend on the dish and local usage, so they are related terms rather than perfectly interchangeable labels in every context.

Is this recipe called guiso or estofado?

Either term can describe a Spanish-style beef stew like this one. Calling it estofado de ternera emphasizes the slow-braised beef, while guiso de ternera is a broader description of a beef stew. Recipes and naming habits vary from place to place and between households.

Can I make the stew ahead?

Yes. Make it a day ahead, cool it promptly, and refrigerate it in a covered container. The flavors have time to mingle, and the stew reheats well. Warm it gently with a splash of broth if the sauce has thickened, and bring the leftovers to 165°F (74°C) before serving.

Why is my beef still tough?

Beef chuck can need more time than the clock suggests, especially if the pieces are large or the simmer is very low. Keep the pot covered and bubbling gently until a fork slides into the meat without much resistance. If the potatoes are already tender, lift them out temporarily and return them to the pot near the end of the extra cooking time.

Can I cook this in a slow cooker?

Yes, though the method and timing change. Brown the beef and cook the onion, garlic, and tomato paste in a skillet first for better flavor, then transfer them to the slow cooker with the wine, broth, paprika, and bay leaf. Cook until the beef is tender, adding potatoes for the final few hours so they do not become overly soft; slow-cooker models vary, so check the manufacturer’s guidance and judge doneness by tenderness.

What is the difference between guiso and cocido?

Guiso is a general term for a simmered dish or stew. Cocido often refers to a boiled one-pot meal, and in some Spanish regions it names a particular combination of meat, legumes, and vegetables. The terms can overlap in casual descriptions, but cocido may point to a more specific local dish than the broad word guiso.

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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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