Beef stew

Beef stew

Carne gobernada

Spanish Made Simple

This is a very slow-cooked beef stew traditionally made in Asturias, northern Spain, and perfect for cold winter days. It is a simple recipe but it is essential to control the heat to get the flavours and textures right. Nowadays it’s rarely found in Spanish restaurants and that’s why I wanted to include it here. Who knows, perhaps it will become popular again! I like to prepare it the day before serving, and eat it with sourdough or fried potatoes.


Quantity Ingredient
1 x 700-900g shin (foreshank) of beef
4 garlic cloves, roughly chopped
1 tablespoon rock salt
olive oil
1 large onion, roughly chopped
1 green pepper, roughly chopped
1 carrot, roughly chopped
1 leek, roughly chopped
1 tablespoon sweet pimenton
120ml white wine
1 litre beef stock
sourdough bread or fried potatoes, to serve
1 red bell pepper, roughly chopped


  1. Dice the meat and place it in a bowl with the chopped garlic, rock salt and a splash of olive oil and leave in the fridge for 24 hours.
  2. The following day, remove the garlic from the meat. Heat 3 tablespoons olive oil in a large pan over a high heat and fry the beef for a couple of minutes to seal it. Add all the roughly chopped vegetables and cook for about 10 minutes. Once all vegetables are soft, add the sweet pimentón and mix well before adding the wine. Leave to cook until the liquid has reduced by half.
  3. Add the beef stock, reduce the heat to a simmer and then cover and leave to stew slowly for at least 2 hours, or until the meat is tender. Check from time to time that you do not run out of liquid; you can add water if this happens.
  4. Serve with sourdough bread or fried potatoes.


  • In Spain we use pressure cookers a lot and they’re very helpful for preparing these kinds of dishes. Try it – you could have this stew ready in half the time!
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