Punchy Spiced Beef Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A rich and aromatic beef stew with a kick of cumin, paprika, and cayenne, slow-cooked to perfection. This Nigerian-inspired one-pot recipe, ready in about 115 minutes, brings together beef chuck, vegetable oil, onion for a refreshing, crowd-pleasing drink — a bright, easy pour for parties, gatherings, or any warm-weather afternoon when you want something festive without alcohol-only options. Each serving lands at about 480 calories and feeds 4, so it works for entertaining, brunch, or a non-alcoholic option at the bar cart. 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

• 1.5 lbs, cut into 1-inch cubes beef chuck
• 2 tbsp vegetable oil
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 1 tbsp, minced ginger
• 1, chopped red bell pepper
• 2 medium, chopped tomatoes
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 2 cups beef broth
• 1 bay leaf
• 1 tbsp tomato paste
• to taste salt
• to taste black pepper
• 1/4 cup, chopped parsley

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Season 1.5 lbs beef chuck cubes with salt and black pepper, then sear for 4 minutes per side until browned.
2. Step 2: Remove the beef and set aside. Add 1 chopped onion and 3 minced garlic cloves to the pot, sautéing for 2 minutes until fragrant.
3. Step 3: Add 1 minced ginger, 1 chopped red bell pepper, and 2 chopped medium tomatoes, then cook for 5 minutes until the tomatoes break down.
4. Step 4: Stir in 1 tbsp tomato paste, 1 tsp ground cumin, 1 tsp paprika, and 1/2 tsp cayenne pepper, then cook for 1 minute until fragrant.
5. Step 5: Return the beef to the pot, add 2 cups beef broth and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until beef is tender.
6. Step 6: Remove the bay leaf and season with additional salt and pepper if needed. Garnish with 1/4 cup chopped fresh parsley and serve.