Slow-Cooked Spanish Beef Stew with Tomatoes and Paprika
A comforting slow-cooked beef stew infused with smoked paprika, tender tomatoes, and aromatic herbs, perfect for hearty meals. This spanish-inspired beef ready in about 200 minutes pairs cut into 1.5-inch cubes beef chuck, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 4, minced garlic cloves
- 2 tbsp smoked paprika
- 14 oz canned diced tomatoes
- 2 cups beef broth
- 1 bay leaf
- 1 tsp, chopped fresh thyme
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp, chopped for garnish fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning on all sides for 3-4 minutes per batch; transfer browned beef to a plate.
- Step 2: Reduce heat to medium, add 1 large diced yellow onion and sauté for 5 minutes until translucent. Stir in 4 minced garlic cloves and 2 tbsp smoked paprika, cooking for 1 minute until fragrant.
- Step 3: Return beef to the pot, add 14 oz canned diced tomatoes, 2 cups beef broth, 1 bay leaf, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp chopped fresh thyme. Stir well.
- Step 4: Bring stew to a boil, then reduce heat to low and cover pot. Simmer gently for 2.5 to 3 hours until beef is fork-tender and sauce thickens.
- Step 5: Remove bay leaf, adjust seasoning if needed, and garnish with 2 tbsp chopped fresh parsley before serving with crusty bread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Spanish Beef Stew with Tomatoes and Paprika take to make?
Total time is about 200 minutes (20 min prep + 180 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 Tomatoes and Paprika?
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 Tomatoes and Paprika?
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 Tomatoes and Paprika 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 Tomatoes and Paprika?
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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