Slow-Cooked Beef and Chickpea Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A hearty Spanish-inspired slow cooker stew featuring tender beef, chickpeas, and smoky paprika in a rich tomato broth. This Spanish-inspired beef recipe (gluten free), ready in about 440 minutes, pairs beef chuck roast, olive oil, yellow onion 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 rice, quinoa, or a quick salad. 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, cut into 1-inch cubes beef chuck roast
• 2 tbsp olive oil
• 1 large, diced yellow onion
• 2 medium, sliced carrots
• 5, minced garlic cloves
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 14 oz canned diced tomatoes
• 2 cups beef broth
• 1 can (15 oz), drained and rinsed canned chickpeas
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 lbs cubed beef chuck and brown in batches for 3-4 minutes per side until deeply caramelized. Transfer beef to slow cooker.
2. Step 2: In the same skillet, add 1 large diced yellow onion and 2 sliced carrots. Sauté for 5 minutes until softened. Add 5 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp ground cumin; cook for 1 minute until fragrant.
3. Step 3: Transfer the sautéed vegetables and spices to the slow cooker. Add 14 oz canned diced tomatoes, 2 cups beef broth, 1 can (15 oz) drained chickpeas, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Stir gently to combine, cover, and cook on low for 7-8 hours or high for 4 hours until beef is tender and flavors meld.
5. Step 5: Remove bay leaf, sprinkle 2 tbsp chopped fresh parsley over the stew, and serve warm with crusty bread or rice.