Beef Tail Stew
A stripped-down Spanish rabo de toro — beef, tomato, and sherry in one skillet. Rich, savory, ready in 20 minutes with no slow-simmer required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a large skillet over medium-high until shimmering, about 1 minute.
Step 2
Add beef in a single layer. Let it sear 2 minutes without stirring until golden.
Step 3
Stir, breaking up any clumps, and cook another 3 minutes until mostly browned.
Step 4
Add onion and paprika, stir, and cook until onion softens, about 2 minutes.
Step 5
Pour in sherry and tomatoes with juice. Bring to a simmer and cook 10 minutes, uncovered.
Step 6
Taste and season with salt and pepper. Serve hot in bowls.
Tools you’ll need
- 12-inch skillet
- wooden spoon
- measuring spoons
- measuring cup
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