Slow-Cooked Beef Stew with Spanish Red Wine and Smoked Chorizo

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Tender beef chunks slowly simmered with smoky chorizo and rich red wine for a hearty Spanish-inspired stew. This spanish-inspired beef ready in about 170 minutes pairs beef chuck, cut into 1-inch cubes, Spanish smoked chorizo, sliced, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 6 oz Spanish smoked chorizo, sliced
• 2 tbsp olive oil
• 1 large onion, diced
• 2 medium carrots, sliced
• 3 garlic cloves, minced
• 1 cup dry Spanish red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp smoked paprika
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat until shimmering.
2. Step 2: Add 2 lbs beef chuck cubes, season with 1 tsp salt and 1/2 tsp black pepper, sear on all sides for 5-7 minutes until deeply browned; transfer beef to a plate.
3. Step 3: In the same pot, add 6 oz sliced Spanish smoked chorizo and cook for 3 minutes until fat renders and edges are crispy.
4. Step 4: Add 1 large diced onion and 2 sliced carrots to the pot, sauté for 5 minutes until softened and translucent.
5. Step 5: Stir in 3 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp dried thyme, and 2 tbsp tomato paste, cook for 1 minute until fragrant.
6. Step 6: Pour in 1 cup dry Spanish red wine, scraping up brown bits from the pot; simmer for 3 minutes until the wine reduces slightly.
7. Step 7: Return the beef to the pot, add 2 cups beef broth and 1 bay leaf, bring to a gentle simmer.
8. Step 8: Cover pot and reduce heat to low; cook for 2 to 2.5 hours until beef is fork-tender and stew thickens.
9. Step 9: Remove bay leaf, stir in 2 tbsp chopped fresh parsley, adjust seasoning with salt and pepper, and serve hot.