Braised Demon King's Spiced Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A rich, hearty beef stew simmered with warming spices and root vegetables, inspired by the mythical demon king’s enduring strength. This mediterranean-inspired beef ready in about 150 minutes pairs beef chuck, cut into 1.5-inch cubes, olive oil, large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 470 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 yellow onion, diced
• 3 medium carrots, peeled and cut into 1-inch pieces
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 4 cups beef broth
• 1 cup red wine
• 2 bay leaves
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs beef chuck cubes in batches and brown on all sides, about 4 minutes per batch, then transfer to a plate.
2. Step 2: Reduce heat to medium and add 1 large diced yellow onion, 3 peeled and chopped carrots, and 2 sliced celery stalks to the pot. Sauté for 6 minutes until softened and fragrant.
3. Step 3: Stir in 4 minced garlic cloves, 1 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook for 1 minute until the spices release their aroma.
4. Step 4: Add 2 tbsp tomato paste and cook while stirring for 2 minutes until it darkens slightly.
5. Step 5: Pour in 1 cup red wine and scrape the bottom of the pot to release browned bits. Simmer for 3 minutes until reduced by half.
6. Step 6: Return the browned beef to the pot along with 4 cups beef broth, 2 bay leaves, 1.5 tsp salt, and 1 tsp black pepper. Bring to a low boil, then reduce heat to low and cover.
7. Step 7: Simmer gently for 2 hours, stirring occasionally, until beef is tender and sauce thickens.
8. Step 8: Remove bay leaves, taste and adjust seasoning. Garnish with 2 tbsp chopped fresh parsley before serving.