Slow Cooker Spanish-Inspired Beef and Chickpea Stew
A comforting slow-cooked beef stew infused with Spanish spices and hearty chickpeas, perfect for a cozy meal. This spanish-inspired beef ready in about 440 minutes pairs cut into 1-inch cubes beef chuck roast, 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 480 calories and feeds 4, 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
- 1.5 lbs, cut into 1-inch cubes beef chuck roast
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 3, minced garlic cloves
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 14 oz can canned diced tomatoes
- 2 cups beef broth
- 1 cup, drained and rinsed canned chickpeas
- 2 medium, sliced carrots
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped for garnish fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs cubed beef chuck roast in batches, browning on all sides for about 3-4 minutes per batch. Transfer browned beef to slow cooker.
- Step 2: In the same skillet, add 1 large diced yellow onion and sauté for 5 minutes until softened. Add 3 minced garlic cloves, 1 tbsp smoked paprika, 1 tsp ground cumin, and 1 tsp dried oregano, cooking for 1 minute until fragrant.
- Step 3: Transfer onion and spice mixture to the slow cooker along with 14 oz canned diced tomatoes, 2 cups beef broth, 1 cup drained canned chickpeas, 2 sliced medium carrots, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 4: Cover and cook on low for 7-8 hours or high for 4 hours until beef is tender and flavors meld.
- Step 5: Before serving, stir the stew and garnish with 2 tbsp chopped fresh parsley for a bright finish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Spanish-Inspired Beef and Chickpea Stew take to make?
Total time is about 440 minutes (20 min prep + 420 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 Cooker Spanish-Inspired Beef and Chickpea Stew?
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 Cooker Spanish-Inspired Beef and Chickpea Stew?
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 Cooker Spanish-Inspired Beef and Chickpea Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Cooker Spanish-Inspired Beef and Chickpea Stew?
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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