Chilidron — A Beef Stew with Spanish Roots

This Spanish stew, layered with rich flavors, is even tastier the day after it's made. It’s a rustic recipe that’s perfect for a crock pot or Dutch Oven, says blogger Ayngelina Brogan of the food and travel blog baconismagic, who shared her recipe with us.

The version is called Chilindron, Brogan says, and if you’re entertaining a crowd, you can make it the day before and reheat it when it’s time to serve.

Author: Ayngeline Brogan

Ingredients

3 pounds stewing beef cut into 1-inch chunks
10 small starchy potatoes cut in half
1 14oz can crushed tomatoes
2 cups red wine such as cabernet sauvignon
½ cup bacon diced
2 roasted red bell peppers chopped
2 cups yellow onion diced
8 cloves garlic minced
3 tablespoons smoked paprika
3 tablespoons vegetable oil
1½ tablespoons Worcestershire sauce
5 sprigs thyme
1 teaspoon corn starch
¼ teaspoon kosher salt
¼ teaspoon freshly cracked black pepper

Instructions

Remove stewing beef from fridge, sprinkle with salt and pepper. Allow beef to come to room temperature, about 20 minutes.
Heat cast iron pan to medium-high heat. Once hot, add vegetable oil. When oil shimmers add beef and brown 1 to 2 minutes per side. Cook beef in batches and set aside.
Reduce heat to medium, add onion and sauté for 2 minutes. Add bacon and cook 3 minutes more. Add garlic and cook 45 seconds.
Add beef back to pan. Add two cups of red wine, using a spatula to scrape bits sticking to bottom of pan. Bring wine to a boil and cook until wine is reduced by half.
Move everything to a slow cooker or Dutch oven, except for potatoes and cornstarch. Add fresh thyme sprigs. Cook on low for 3 hours in slow cooker or at 190°F in Dutch oven with the top on.
Add potatoes, making sure they are submerged in liquid.
Cook for 30 minutes, then take a cup of stew liquid and add a tablespoon of cornstarch to it. Mix thoroughly back into pot and continue to simmer.
Serve after 4 hours of total cooking time, removing thyme sprigs before ladling into bowls.

Notes

Whatever you do, don’t be tempted to use a lean cut of beef in this stew, Brogan says. Fat equals flavor, so look for beef cuts with fat marbled throughout that will melt and tenderize while cooking, adding to the stew’s delicious layers.