Slow-Cooked Spanish Beef Stew with Saffron and Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty Spanish beef stew slowly cooked with tomatoes, saffron, and aromatic vegetables for deep flavor. This Spanish-inspired beef recipe, ready in about 170 minutes, pairs beef chuck, 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 4, 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.

Prep: 20 min Cook: 150 min Serves 4 Spanish cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb beef chuck cubes in batches, browning on all sides for about 5 minutes per batch. Remove and set aside.
  2. Step 2: In the same pot, add 1 large diced yellow onion and 2 sliced medium carrots, sauté for 6 minutes until softened and edges start caramelizing.
  3. Step 3: Stir in 4 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
  4. Step 4: Add back the browned beef, 14 oz canned diced tomatoes, 2 cups beef broth, 1/2 cup dry white wine, 1/4 tsp soaked saffron threads with their water, 1 bay leaf, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Bring to a gentle simmer.
  5. Step 5: Cover and reduce heat to low, slow-cooking for 2 to 2.5 hours until beef is tender and sauce thickens.
  6. Step 6: Remove bay leaf, adjust seasoning if needed, and garnish with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Slow-Cooked Spanish Beef Stew with Saffron and Tomatoes take to make?

Total time is about 170 minutes (20 min prep + 150 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 Spanish Beef Stew with Saffron and Tomatoes?

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 beef chuck from drying out.

Can I substitute ingredients in Slow-Cooked Spanish Beef Stew with Saffron and Tomatoes?

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 Spanish Beef Stew with Saffron and Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Slow-Cooked Spanish Beef Stew with Saffron and Tomatoes?

Spanish 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.

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