Paprika-Spiced Beef Stew with Root Vegetables

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Robust beef stew infused with smoky paprika and earthy root vegetables, simmered to a velvety, rich consistency perfect for chilly nights. This Hungarian-inspired beef recipe, ready in about 110 minutes, pairs beef stew meat, diced 1-inch, carrots, peeled and chopped, parsnips, peeled and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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

• 1.2 pounds beef stew meat, diced 1-inch
• 2 medium carrots, peeled and chopped
• 2 medium parsnips, peeled and chopped
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp sweet paprika powder
• 1 tbsp smoked paprika powder
• 3 cups beef broth
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1.5 tsp salt
• 1 tsp black pepper
• 3 fresh thyme sprigs

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium-high heat. Add 1.2 pounds diced beef stew meat and brown evenly for 6-7 minutes. Remove beef and set aside.
2. Step 2: Add 1 large diced yellow onion to the pot and sauté for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Mix in 2 tbsp sweet paprika powder and 1 tbsp smoked paprika powder, stirring for 30 seconds to bloom the spices.
4. Step 4: Add 2 chopped carrots and 2 chopped parsnips, stirring to coat with paprika mixture.
5. Step 5: Return beef to the pot, then stir in 2 tbsp tomato paste and 3 cups beef broth. Add 3 fresh thyme sprigs, 1.5 tsp salt, and 1 tsp black pepper.
6. Step 6: Bring stew to a simmer, cover partially, and cook on low heat for 1.5 hours until beef and vegetables are tender and the sauce thickens.
7. Step 7: Remove thyme sprigs, adjust seasoning if needed, and serve warm with crusty bread.