To cook stove-top: Over medium high heat, in a large stockpot, place the beef chunks with all the ingredients, except the carrots and potatoes. Cover and bring to a boil. Cook the beef on high heat for 20 minutes.
Then reduce the heat to low. Keep covered and cook longer for 1 ½ to 2 hours or till beef is fork tender.
Add the potatoes and carrots at the last 30 minutes of cooking. When cooked, garnish with sprigs of fresh parsley. Serve with boiled jasmine white rice.
To cook in a Slow Cooker: I have also cooked this Spanish Beef Stew in a slow cooker (Crock Pot), at a setting of High, for 5 to 6 hours. I added the potatoes and carrots at the last 45 minutes of cooking.
To cook in the Instant Pot:
Place all the ingredients (except the parsley and cooked rice) in the inside pot of the Instant Pot or most multi-cooker pots.
Secure the lid. Check that the release valve is set to Sealing. Check that the cooking pressure is on High.
Select Manual and cook at High Pressure for 40 minutes.
When cooking is complete, do a quick release and switch Cancel to turn off Instant Pot.
Carefully open the lid. Arrange in a serving bowl or platter and garnish with parsley. Serve warm with rice.
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