Paula made Spanish Beef Stew on Sunday and we enjoyed it tonight for dinner. She made enough of it to enjoy again on Thursday. It was quite tasty. If you are interested in giving it a try, here is the recipe.

First, preheat the oven to 300 degrees . In a large ovenproof pot, heat 2 tablespoons of olive oil over medium-high. Season 2-3 pounds of chuck roast (that has been cut into 1-inch pieces) with salt and pepper. Working in batches, brown the beef all over, about 8 minutes per batch and transfer to a plate.

In the same pot, heat another tablespoon of olive oil over medium heat. Add 1 sliced carrot, 1 chopped onion, 6 chopped garlic cloves, 3 teaspoons of paprika and 2 bay leaves. Cook, stirring occasionally, for about 5 minutes. Stir in 28-42 ounces of crushed tomatoes, 1 1/4 cups water and the beef (along with any of its juices).

Bring the stew to a simmer. Cover and transfer to the oven. Cook until the beef is fork-tender, about 1 1/2 to 2 hours.

Prepare a 8 or 10-ounce package of yellow rice according to package directions, stirring in 1 large chopped green bell pepper at the beginning of the cooking. Before serving, sprinkle with 8 sliced green olives.