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-inspired beef recipe, ready in about 170 minutes, pairs Beef chuck roast, Olive oil, Yellow onion 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 1.5-inch cubes Beef chuck roast
• 3 tbsp Olive oil
• 1 large, diced Yellow onion
• 3 medium, peeled and sliced into 1/2-inch rounds Carrots
• 4, minced Garlic cloves
• 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, chopped for garnish Fresh parsley

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.