Slow-Cooked Spanish Beef Stew with Paprika and Red Wine

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Hearty chunks of beef simmered slowly in a rich sauce of smoked paprika, red wine, and vegetables for deep, comforting flavors. This Spanish-inspired beef recipe, ready in about 205 minutes, pairs Beef chuck roast, Yellow onion, Carrots 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, cut into 1 1/2-inch cubes Beef chuck roast
• 1 large, chopped Yellow onion
• 3 medium, sliced Carrots
• 4 minced Garlic cloves
• 2 tbsp Smoked paprika
• 1 cup Dry red wine
• 2 cups Beef broth
• 2 tbsp Tomato paste
• 2 tbsp Olive oil
• 2 Bay leaves
• 1 1/2 tsp Salt
• 1 tsp Black pepper
• 1 tbsp chopped Fresh thyme
• 1/4 cup All-purpose flour

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Instructions

1. Step 1: Toss 2 lbs beef chuck cubes in 1/4 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper until evenly coated. Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat and brown the beef in batches for 3-4 minutes per side until deep golden. Remove beef and set aside.
2. Step 2: Reduce heat to medium and add 1 large chopped yellow onion and 4 minced garlic cloves to the pot. Sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tbsp smoked paprika and 2 tbsp tomato paste, cooking for 1 minute until aromatic. Deglaze the pot by pouring in 1 cup dry red wine, scraping up browned bits from the bottom.
4. Step 4: Return the browned beef to the pot, add 2 cups beef broth, 3 sliced carrots, 2 bay leaves, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp chopped fresh thyme. Bring to a simmer, then cover and reduce heat to low. Cook for 2 1/2 to 3 hours until beef is tender.
5. Step 5: Remove bay leaves and adjust seasoning with additional salt and pepper if needed. Serve hot with crusty bread or over rice.