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

By · Reviewed by AislePrompt Editorial · ·

Tender beef slow-cooked in a rich red wine and smoked paprika sauce with vegetables, delivering deep Spanish flavors. This spanish-inspired beef ready in about 170 minutes pairs Olive oil, large, diced Yellow onion, minced Garlic cloves 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.

Prep: 20 min Cook: 150 min Serves 6 Spanish cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Spanish Beef Stew with Smoked Paprika and Red Wine 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 Smoked Paprika and Red Wine?

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 Spanish Beef Stew with Smoked Paprika and Red Wine?

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 Smoked Paprika and Red Wine 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.

What goes well with Slow-Cooked Spanish Beef Stew with Smoked Paprika and Red Wine?

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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