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

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Tender beef slow-cooked in a rich red wine and smoked paprika sauce with vegetables, delivering deep Spanish flavors. This Spanish beef recipe, ready in about 170 minutes, pairs Beef chuck roast, Olive oil, and Yellow onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 roast, cut into 1.5-inch cubes
• 3 tbsp Olive oil
• 1 large Yellow onion, diced
• 3 medium Carrots, peeled and sliced into 1/2-inch rounds
• 4 Garlic cloves, minced
• 2 tsp Smoked paprika
• 1 tsp Dried oregano
• 2 tbsp Tomato paste
• 1 cup Dry red wine
• 2 cups Beef broth
• 2 Bay leaves
• to taste Salt
• to taste Black pepper
• 2 tbsp Fresh parsley, chopped for garnish

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

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck roast cubes in batches, browning on all sides, about 3-4 minutes per batch. Transfer browned beef to a plate.
2. Step 2: In the same pot, add 1 large diced yellow onion and 3 sliced medium carrots. Sauté over medium heat for 5 minutes until softened and fragrant.
3. Step 3: Add 4 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp dried oregano. Stir for 1 minute until spices are aromatic.
4. Step 4: Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen flavor.
5. Step 5: Pour in 1 cup dry red wine, scraping the bottom of the pot to deglaze. Simmer for 5 minutes until wine reduces slightly.
6. Step 6: Return the browned beef to the pot. Add 2 cups beef broth and 2 bay leaves. Season with salt and black pepper to taste.
7. Step 7: Bring to a simmer, then cover and reduce heat to low. Cook gently for 2 to 2.5 hours until beef is fork-tender.
8. Step 8: Remove bay leaves, adjust seasoning if needed, and garnish with 2 tbsp chopped fresh parsley before serving with crusty bread or rice.