{"id":1516,"date":"2021-12-27T18:16:21","date_gmt":"2021-12-27T18:16:21","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=1516"},"modified":"2026-04-17T15:48:30","modified_gmt":"2026-04-17T15:48:30","slug":"chilidron-a-beef-stew-with-spanish-roots","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/chilidron-a-beef-stew-with-spanish-roots\/","title":{"rendered":"Chilidron — A Beef Stew with Spanish Roots"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Chilidron — A Beef Stew with Spanish Roots<\/span><\/h2>\n
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This Spanish stew\ufeff, layered with rich flavors\ufeff, \ufeffis even tastier the day after it's made. It\u2019s a rustic recipe that\u2019s perfect for a crock pot or\u00a0<\/a>Dutch Oven, says blogger Ayngelina Brogan of \ufeffthe food and travel blog \ufeff<\/a>baconismagic, who shared her recipe with us.<\/span>
<\/div>The version is called Chilindron, Brogan says, and if you\u2019re entertaining a crowd, you can make it the day before and reheat it when it\u2019s time to serve.<\/span><\/div>\n
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Author: <\/span>Ayngeline Brogan<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 3<\/span> pounds<\/span> stewing beef<\/span> cut into 1-inch chunks<\/span><\/li>
  • 10<\/span> small starchy potatoes<\/span> cut in half<\/span><\/li>
  • 1<\/span> 14oz can<\/span> crushed tomatoes<\/span><\/li>
  • 2<\/span> cups<\/span> red wine<\/span> such as cabernet sauvignon<\/span><\/li>
  • \u00bd<\/span> cup<\/span> bacon<\/span> diced<\/span><\/li>
  • 2<\/span> roasted red bell peppers<\/span> chopped<\/span><\/li>
  • 2<\/span> cups<\/span> yellow onion<\/span> diced<\/span><\/li>
  • 8<\/span> cloves<\/span> garlic<\/span> minced<\/span><\/li>
  • 3<\/span> tablespoons<\/span> smoked paprika<\/span><\/li>
  • 3<\/span> tablespoons<\/span> vegetable oil<\/span><\/li>
  • 1\u00bd<\/span> tablespoons<\/span> Worcestershire sauce<\/span><\/li>
  • 5<\/span> sprigs<\/span> thyme<\/span><\/li>
  • 1<\/span> teaspoon<\/span> corn starch<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> kosher salt<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> freshly cracked black pepper<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Remove stewing beef from fridge, sprinkle with salt and pepper. Allow beef to come to room temperature, about 20 minutes.<\/div><\/li>
    • Heat cast iron pan to medium\ufeff-high heat. Once hot, add vegetable oil. When oil shimmers add beef and brown 1\ufeff to 2 minutes per side. Cook beef in batches and set aside.<\/div><\/li>
    • Reduce heat to medium, add onion and saut\u00e9 for 2 minutes. Add bacon and cook 3 minutes more. Add garlic and cook 45 seconds.<\/div><\/li>
    • Add beef back to pan. Add two cups of red wine, using a spatula to scrape bits sticking to bottom of pan. Bring wine to a boil and cook until wine is reduced by half.<\/div><\/li>
    • Move everything to \ufeffa slow cooker or Dutch oven, except for potatoes and cornstarch. Add fresh thyme sprigs. Cook on low for 3 hours in slow cooker or at 190\ufeff\u00b0F in Dutch oven with the top on.<\/div><\/li>
    • Add potatoes, \ufeffmaking sure they are submerged in liquid.<\/div><\/li>
    • Cook for 30 minutes\ufeff, then take a cup of stew liquid and add a tablespoon of cornstarch to it. Mix thoroughly back into pot and continue to simmer.<\/div><\/li>
    • Serve after 4 hours of total cooking time, removing thyme sprigs before ladling into bowls.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      Whatever you do, don\u2019t be tempted to use a lean cut of beef in this stew, Brogan says. Fat equals flavor, so look for beef cuts with fat marbled throughout that will melt and tenderize while cooking, adding to the stew\u2019s delicious layers.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":1513,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[136,130,2194],"tags":[],"class_list":["post-1516","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entree","category-spanish","category-stew-dish"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2021\/12\/Chilidron.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1516","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=1516"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1516\/revisions"}],"predecessor-version":[{"id":1517,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/1516\/revisions\/1517"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/1513"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=1516"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=1516"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=1516"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}