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With tender chuck arm roast, root veggies, and green olives, this Spanish Beef Stew makes a must-have addition to your weekly recipe rotation. Serve with crispy garlic bread.

Prep Time: 15 minutes

Cook Time: 2 hours

Total Time: 2 hours 15 minutes

Servings: 4


  • 2 lbs Grass Run Farms Chuck Arm Roast, cut into 1 ½-inch cubes
  • 4 cups beef broth
  • 1 medium yellow onion, diced into ½-inch pieces
  • 4 carrots, peeled and sliced into 1" segments
  • 1 15 oz can of diced tomatoes in juice
  • 1 orange, using zest and 1 tsp juice
  • 1 Tbsp olive oil
  • 2 tsp garlic, minced
  • 1 Tbsp paprika
  • 1/4 tsp black pepper, ground
  • 1/2 tsp Kosher salt
  • 1 cup pitted green olives
  • 1 Tbsp Italian parsley



  1. Season beef generously with salt and pepper. In a large soup pot or Dutch oven, heat oil over medium-high heat. Add beef and cook until browned. Remove the beef and set aside. 
  2. Add onions and carrots to the pan and cook until soft. Add tomato, garlic, paprika, and orange zest. Cook for a few minutes until tomato juice is slightly reduced. 
  3. Add back beef and broth. 
  4. Bring stew to a boil, and then reduce to a simmer. Let the stew cook for 1 hour covered, stirring occasionally.
  5. After one hour, add the olives and cook for an additional 45 minutes to 1 hour until beef is very tender. Add salt and pepper to taste.
  6. To serve, ladle stew into a large bowl and sprinkle with parsley.
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