Spanish · intermediate
Spanish Braised Beef And Sweet Pepper Chilindrón Skillet
Tender beef chuck simmered slowly in a rich Spanish chilindrón gravy made with sweet red bell peppers, onions, tomatoes, and fresh rosemary.
- PREP TIME
- 15 min
- COOK TIME
- 40 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat beef cubes dry with paper towels and season evenly with salt. Heat olive oil in a heavy skillet over medium-high heat.
- 02
Sear beef pieces in a single layer for 5 to 6 minutes, turning to brown on all sides, then transfer beef to a plate.
- 03
Add sliced yellow onion and red bell peppers to skillet and cook over medium heat for 6 to 8 minutes until soft and translucent.
- 04
Stir in minced garlic and sweet pimentón paprika, cooking for 1 minute until fragrant.
- 05
Add crushed tomatoes, halal beef broth, and fresh rosemary sprig, bringing liquid to a gentle boil while scraping up pan drippings.
- 06
Return beef to skillet, cover, and braise on low heat for 25 to 30 minutes until beef is tender; discard rosemary sprig before serving.
A LITTLE KITCHEN KNOW-HOW
Chilindrón Braising
Slowly cooking seared meat in a dense, aromatic sauce driven by softened sweet peppers, onions, and tomato base.
Notes from the kitchen
- Cut beef into uniform 1-inch cubes so all pieces tenderize evenly.
- Slowly cooking down bell peppers provides natural sweetness to balance tomato acidity.
- Original home-cooking adaptation inspired by Spanish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.