San Angelo-Inspired Beef and Potato Stew with Smoked Paprika
Hearty beef stew slow-simmered with potatoes and infused with smoky paprika, perfect for a comforting regional-style meal. This american-inspired beef ready in about 125 minutes pairs beef chuck, cut into 1-inch cubes, vegetable oil, large yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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-inch cubes
- 3 tbsp vegetable oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 tbsp smoked paprika
- 1 tsp dried oregano
- 4 cups beef broth
- 3 medium russet potatoes, peeled and cubed
- 2 medium carrots, sliced
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottom pot over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning on all sides for about 5 minutes per batch. Remove and set aside.
- Step 2: In the same pot, add 1 large diced yellow onion and sauté for 4-5 minutes until softened. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Stir in 2 tbsp smoked paprika and 1 tsp dried oregano, cooking for 30 seconds to release the flavors.
- Step 4: Return the browned beef to the pot and pour in 4 cups beef broth. Bring to a boil, then reduce heat to low, cover and simmer for 1 hour.
- Step 5: Add 3 peeled and cubed russet potatoes and 2 sliced carrots to the stew. Season with 1 1/2 tsp salt and 1 tsp black pepper. Cover and simmer for another 45 minutes until the beef is tender and potatoes are cooked through.
- Step 6: Garnish with 2 tbsp chopped fresh parsley before serving hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does San Angelo-Inspired Beef and Potato Stew with Smoked Paprika take to make?
Total time is about 125 minutes (20 min prep + 105 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 San Angelo-Inspired Beef and Potato Stew with Smoked 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 vegetable oil from drying out.
Can I substitute ingredients in San Angelo-Inspired Beef and Potato Stew with Smoked 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 San Angelo-Inspired Beef and Potato Stew with Smoked 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 San Angelo-Inspired Beef and Potato Stew with Smoked Paprika?
American 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.
