Slow-Cooked Beef and Chickpea Stew with Smoked Paprika
A hearty Spanish-inspired slow cooker stew featuring tender beef, chickpeas, and smoky paprika in a rich tomato broth. This spanish-inspired beef (gluten free) ready in about 440 minutes pairs cut into 1-inch cubes beef chuck roast, olive oil, large, diced 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 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, 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove bay leaf, sprinkle 2 tbsp chopped fresh parsley over the stew, and serve warm with crusty bread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef and Chickpea Stew with Smoked Paprika take to make?
Total time is about 440 minutes (20 min prep + 420 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 Slow-Cooked Beef and Chickpea 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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Beef and Chickpea 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 Slow-Cooked Beef and Chickpea 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.
Is Slow-Cooked Beef and Chickpea Stew with Smoked Paprika gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Slow-Cooked Beef Rabo de Toro with Red Wine
Slow-Cooked Beef Ropa Vieja with Bell Peppers
Slow-Cooked Spanish Beef Stew with Smoked Paprika and Red Wine
Slow-Cooked Spanish Beef Stew with Tomatoes and Paprika
Slow-Cooked Beef Rabo de Toro with Red Wine and Tomato
Slow-Cooked Beef Ribs with Red Wine and Smoked Paprika
