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Meat and Potatoes Stew (Guiso de Papas con Carne)

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    Meat and Potatoes Stew: Tender chunks of beef cooked in tomatoes, onion, garlic, carrots... flavored with the best spanish saffron. Make it a day ahead and the sauce will mellow and actually taste better!

Video recipe


  • 1 lb beef meat to stew
  • 1 lb potatoes
  • 2 big tomatoes
  • 2 garlic cloves
  • 2 carrots
  • 4 artichokes
  • 1 big onion
  • 4 cloves
  • 8 peppercorns
  • 1 bay leaf
  • 1 teaspoon paprika
  • some saffron fibers
  • 1 cup of white wine
  • 8 tablespoons of extra virgen olive oil
  • 4 cups of chicken or meat broth
  • salt


  • In a pressure cooker pour the olive oil. When hot, place the diced and seasoned meat. Brown it and stir to avoid sticking.
  • Chop the onion, the carrots in small cubes, the garlic cloves and add them to the pot. Also the bay leaf, the peppercorns and the cloves.
  • Peel the tomatoes. Dice them and directly into the pot.
  • Peel the artichokes and add them to the pot.
  • Fry lightly in high heat for 5 minutes.
  • Add the paprika, and next the wine. Cook for 2 minutes to make the alcohol evaporate.
  • Add the potatoes cutted in pieces (cut them at first with a knife but finally we have to break the small piece from the potatoe) to make the potatoes starch settle and the stew becomes thicker.
  • Stir and add the broth. In case the stock didn't cover all the potatoes, add some water.
  • Add the saffron, stir and adjust the seasoning.
  • Cover the pressure cooker and cook for 15 minutes.
  • Then, uncover it and reduce the broth til thickened.
  • Serve and enjoy the meat with potatoes stew.

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