Easy

Braised beef with peppers and sweet potato

Name: Braised beef with peppers and sweet potato
Prep time: 25 min
Cook time: 155 min
Total time: 180 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 1000 g Stewing beef (boneless flank or stewing cut, diced); 80 g Pork fatback; 200 g Onion; 150 g Green pepper; 18 g Garlic; 30 g Choricero pepper paste; 120 g Piquillo peppers (drained); 600 g Sweet potato (peeled); 125 ml White wine; 700 ml Water (for the stew); 40 g Extra virgin olive oil (20 g stew and 20 g sweet potato); 2 g Thyme; 3 g Parsley; 0.4 g Black pepper; 2 g Salt (to taste)

Total time180 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Tender braised beef in a piquillo and dried red pepper sauce, served with roasted sweet potato.

25 minprep

155 mincooking

4servings

3.819 kcalwhole recipe

955 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 180 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Main course More than 2 hours Home-style

Gluten-free and 9 more Indicative dietary requirements

View full classification 28 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingBaking

Appliances

CasseroleOvenBlender

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

Nutrition

High in proteinHigh in ironLow carbohydrate

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

More than 2 hours

What you need

Ingredients

Stewing beef boneless flank or stewing cut, diced 1000 g
Pork fatback 80 g
Onion 200 g
Green pepper 150 g
Garlic 18 g
Choricero pepper paste 30 g
Piquillo peppers drained 120 g
Sweet potato peeled 600 g
White wine 125 ml
Water for the stew 700 ml
Extra virgin olive oil 20 g stew and 20 g sweet potato 40 g
Thyme 2 g
Parsley 3 g
Black pepper 0.4 g
Salt to taste 2 g

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Let’s get cooking

Method

Heat 20 g oil in a casserole. Season the beef with salt and pepper and brown with the diced pork fat in batches for 8–10 minutes. Remove, then soften the chopped onion, green pepper and garlic in the same pan for 10 minutes.
Blend the piquillo peppers with the choricero pepper pulp and white wine. Pour into the pan, boil for 3 minutes and return the meat. Add the thyme and 700 ml water, to almost cover.
Cover and simmer gently for 2 hours, or until the beef is tender. Stir occasionally; add a little hot water if the liquid drops too far. Reduce uncovered at the end if the sauce is thin.
During the final 30 minutes, cut the sweet potato into 2 cm wedges, toss with the remaining 20 g oil and a pinch of salt. Roast at 200°C for 25–30 minutes, turning halfway, until tender. Serve with the stew and chopped parsley.