Slow-Cooked Spanish Beef with Tomatoes and Garlic

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender beef slow-cooked in a rich tomato and garlic sauce infused with smoky paprika for a comforting Spanish-inspired meal. This Spanish beef recipe, ready in about 200 minutes, pairs beef chuck, cut into 1.5-inch cubes, olive oil, and onion, diced for a weeknight-friendly dinner. 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 "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.

Prep: 20 min Cook: 180 min Serves 6 Spanish cuisine 420 cal/serving

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Ingredients

2 lbs beef chuck, cut into 1.5-inch cubes
2 tbsp olive oil
1 large onion, diced
5 garlic cloves, minced
2 tsp smoked paprika
28 oz canned crushed tomatoes
1 cup beef broth
1 tsp salt
1/2 tsp black pepper
2 fresh thyme sprigs

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Instructions

Step 1: Heat 2 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs beef chuck cubes in batches, browning all sides for 5-7 minutes per batch. Transfer browned beef to a plate.
Step 2: In the same pot, add 1 large diced onion and sauté for 7 minutes until softened and golden.
Step 3: Add 5 minced garlic cloves and 2 tsp smoked paprika, stirring for 1 minute until fragrant.
Step 4: Return the beef to the pot and pour in 28 oz canned crushed tomatoes and 1 cup beef broth. Stir in 1 tsp salt, 1/2 tsp black pepper, and add 2 fresh thyme sprigs.
Step 5: Bring to a simmer, then reduce heat to low, cover, and cook gently for 2.5 to 3 hours until beef is fork-tender and sauce thickens, stirring occasionally.
Step 6: Remove thyme sprigs before serving. Serve warm with crusty bread or rice.