Spanish · intermediate
Spanish Braised Beef Shank And Butter Bean Sofrito Stew
Tender beef shank slow-cooked in a rich paprika-infused onion and bell pepper sofrito with creamy butter beans for a satisfying mountain-style stew.
- PREP TIME
- 15 min
- COOK TIME
- 55 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the beef shank pieces with salt and pepper.
- 02
Heat the olive oil in a heavy Dutch oven over medium-high heat and sear the beef chunks until browned on all sides, about 6 minutes, then transfer to a plate.
- 03
Add the diced onion and red bell pepper to the remaining oil in the pot, cooking over medium heat for 8 minutes until softened and caramelized.
- 04
Stir in the minced garlic and sweet smoked paprika, frying for 1 minute until fragrant.
- 05
Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot, then return the seared beef to the liquid.
- 06
Cover, reduce heat to low, and simmer gently for 35 minutes until the beef is melt-in-your-mouth tender.
- 07
Stir in the drained butter beans and cook uncovered for an additional 5 minutes to warm through and thicken the gravy before serving.
A LITTLE KITCHEN KNOW-HOW
Sofrito Base
Slowly cooking aromatic vegetables in olive oil until sweet and concentrated, creating the core aromatic foundation for classic Spanish stews.
Notes from the kitchen
- Slow simmering builds deep flavor; keep the heat low so the beef shank breaks down without becoming tough.
- Serve alongside warm crusty bread to scoop up the paprika-infused broth.
- 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.