Puchero is a traditional Spanish dish that is typically made with beef, vegetables and a variety of spices. It is a hearty stew that is perfect for cold winter days.


1kg beef chuck steak, trimmed and cut into 3cm cubes

1 large onion, chopped

3 garlic cloves, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

1 bay leaf

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 (400g) can diced tomatoes

1 (200g) can kidney beans, drained and rinsed

1 cup beef stock

1/2 cup red wine

Salt and pepper


1. In a large pot or Dutch oven, over medium heat, cook the beef in batches until browned all over.

2. Add the onion, garlic, carrots, celery, bay leaf, oregano, cumin, paprika, cinnamon and cloves. Cook, stirring, for 2 minutes.

3. Add the tomatoes, kidney beans, beef stock and red wine. Bring to a boil.

4. Reduce the heat to low and simmer, covered, for 2-3 hours, or until the beef is very tender.

5. Season with salt and pepper.

Potential changes & improvements

There are many potential changes and improvements that can be made to this dish. For example, you could add more vegetables, such as potatoes or sweet potatoes. You could also add different types of beans, such as black beans or chickpeas. If you want a more intense flavour, you could add more spices.

What other food it works well with

Puchero goes well with a variety of side dishes. Some popular choices include rice, potatoes, bread and salad.

Common Mistakes

One common mistake when making puchero is to overcook the beef. This will make the beef tough and difficult to eat. Another mistake is to add too many vegetables. This will make the dish too watery.

Nutritional Information

This dish is high in protein and fibre. It is also a good source of vitamins and minerals.

Leave a Comment

Your email address will not be published. Required fields are marked *