Braised Beef and Chickpea Stew with Warm Paprika
Hearty beef chunks slow-cooked with chickpeas, smoked paprika, and tomatoes for a rich, satisfying stew. This mediterranean-inspired beef (mediterranean flavors) ready in about 110 minutes pairs beef chuck, cut into 1.5-inch cubes, olive oil, large (about 8 oz) yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs beef chuck, cut into 1.5-inch cubes
- 3 tbsp olive oil
- 1 large (about 8 oz) yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 can (14 oz) canned diced tomatoes
- 1.5 cups cooked chickpeas
- 2 cups beef broth
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes and brown on all sides for about 6-8 minutes; remove and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
- Step 3: Add 4 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp ground cumin; cook for 1 minute until fragrant.
- Step 4: Return the browned beef to the pot along with 1 can (14 oz) diced tomatoes, 1.5 cups cooked chickpeas, and 2 cups beef broth. Stir, bring to a simmer, then cover and reduce heat to low.
- Step 5: Braise the stew gently for 1.5 hours until beef is tender and flavors meld, stirring occasionally.
- Step 6: Season with 1 tsp salt and 1/2 tsp black pepper, then stir in 1/4 cup chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Braised Beef and Chickpea Stew with Warm Paprika take to make?
Total time is about 110 minutes (20 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Braised Beef and Chickpea Stew with Warm Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Braised Beef and Chickpea Stew with Warm Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Beef and Chickpea Stew with Warm Paprika for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Braised Beef and Chickpea Stew with Warm Paprika?
Mediterranean beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
