Main Course
Ternera Guisada (Spanish Beef Stew)
Original name: Ternera Guisada
About this dish
Ternera guisada is a deeply savoury Spanish beef stew, the kind of dish that anchors a menú del día in tabernas and family kitchens across Castilla y León. Its character comes from slow-simmered beef, a heady sofrito, and a modest splash of red wine or brandy, finished with peas and sometimes a spoonful of picada for body.
The result is dark, glossy, and almost absurdly tender, all achieved with no more than a heavy pot and patience. Serve it with bread, rice, or fried potatoes and let the sauce do the talking.
Ingredients
UK and US measurements are both included for every recipe.
Beef chuck
protein1 kg
Imperial measurement: 2 lb 4 oz
Onion
vegetable1 large
Garlic cloves
vegetable4
Carrot
vegetable2 medium
Ripe tomato
vegetable2 medium
Red bell pepper
vegetable1
Dry red wine
liquid150 ml
Imperial measurement: 5 fl oz
Brandy
liquid2 tbsp
Sweet paprika
spice1 tsp
Dried bay leaf
herb1
Fresh thyme
herb2 sprigs
Beef stock
liquid500 ml
Imperial measurement: 2 cups
Frozen peas
vegetable150 g
Imperial measurement: 1 cup
Potato
vegetable2 medium
Olive oil
fat3 tbsp
Salt
seasoningto taste
Black pepper
seasoningto taste
Method
Sear the beef
10 minutesPat the beef chuck dry and cut it into 4 cm (1½ in) cubes. Season generously with salt and pepper. Heat the olive oil in a Dutch oven over medium-high heat and brown the beef in batches, taking care not to crowd the pot. Transfer the seared meat to a plate.
Build the sofrito
12 minutesReduce the heat to medium. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 minute more. Add the carrot, red bell pepper (if using), and tomato, and cook until the tomato breaks down and the mixture thickens, 5 to 7 minutes.
Bloom the spices and deglaze
5 minutesStir in the sweet paprika and cook for 30 seconds until fragrant. Pour in the red wine and brandy, if using, and scrape up any browned bits from the bottom of the pot. Let the liquid reduce by half.
Simmer the stew
1 hour 15 minutesReturn the beef and any resting juices to the pot. Add the bay leaf, thyme, and beef stock. Bring to a gentle simmer, cover, and cook on low heat until the beef is fork-tender, about 1 hour 15 minutes. Stir occasionally and add a splash of water if the sauce reduces too much.
Finish with peas and potato
15 minutesAdd the potato (if using) and frozen peas. Simmer uncovered for 15 minutes, or until the potato is tender and the sauce has thickened slightly. Taste and adjust the seasoning.
Rest and serve
5 minutesRemove the bay leaf and thyme sprigs. Let the stew rest off the heat for 5 minutes before serving, so the sauce clings to the meat.
Equipment
- Dutch oven
- Wooden spoon
- Cutting board
- Chef's knife
- Measuring spoons
Nutrition facts
Tips
- For the deepest flavour, brown the beef properly in batches and never rush the sear, those browned bits are the backbone of the sauce.
- If you have time, make the stew a day ahead and refrigerate it overnight. The flavours meld, and the fat rises to the top so you can lift it off cleanly.
- A spoonful of picada—a paste of fried bread, garlic, and almonds—stirred in at the end gives the sauce a thicker, more rustic body, if you want to go the extra step.
- Use a waxy potato that holds its shape, such as Yukon Gold, so it doesn't dissolve into the sauce.
Serving suggestions
- Serve with crusty bread to mop up the sauce., Spoon over white rice or fried potatoes.
- Pair with a simple green salad dressed with olive oil and sherry vinegar.
- A glass of the same red wine used in the stew makes a natural match.
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Recipe by
Mateo Delgado
Specialises in Spanish cuisineMateo Romero makes gazpacho so smooth it's basically a drink. He serves it in shot glasses.
Describe yourself in three words: Minimalist, cool, loves presentation.