This Spanish-inspired beef stew is rich, slow-simmered, and deeply flavorful. Tender chunks of beef are braised in a smoky tomato and paprika sauce with garlic, onions, peppers, and herbs until they become fork-tender and melt in your mouth. It’s rustic comfort food perfect for chilly nights and even better the next day.

⏱ Time & Servings

• Prep Time: 20 minutes

• Cook Time: 1 hour 45 minutes

• Total Time: 2 hours 5 minutes

• Servings: 4–6

🛒 Ingredients

• 2 lbs beef chuck, cut into 1½-inch cubes

• Salt & black pepper

• 2 tablespoons olive oil

• 1 large onion, diced

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 4 cloves garlic, minced

• 2 teaspoons smoked paprika

• 1 teaspoon sweet paprika

• 1 teaspoon ground cumin

• 2 tablespoons tomato paste

• 1 cup crushed tomatoes

• 1 cup beef broth

• ½ cup dry red wine (optional but recommended)

• 2 bay leaves

• 1 teaspoon dried oregano

• 2 medium potatoes, cubed (optional)

• ½ cup green olives (optional, for authentic Spanish flavor)

• Fresh parsley for garnish

👩‍🍳 Instructions

1️⃣ Brown the Beef

• Pat beef dry and season generously with salt and pepper.

• Heat olive oil in a heavy pot or Dutch oven over medium-high heat.

• Brown beef in batches (don’t overcrowd). Remove and set aside.

2️⃣ Build the Flavor

• In the same pot, sauté onion and peppers for 5–7 minutes until softened.

• Add garlic and cook 1 minute.

• Stir in tomato paste, smoked paprika, sweet paprika, and cumin. Cook 1 minute until fragrant.

3️⃣ Deglaze & Simmer

• Pour in red wine (if using) and scrape up browned bits. Simmer 2–3 minutes.

• Add crushed tomatoes, beef broth, bay leaves, oregano, and browned beef.

• Bring to a gentle boil, then reduce to low. Cover and simmer 1½ hours.

4️⃣ Add Potatoes (Optional)

• Add cubed potatoes during the last 30–40 minutes of cooking.

5️⃣ Finish

• Stir in olives if using.

• Remove bay leaves.

• Taste and adjust seasoning.

• Garnish with fresh parsley before serving.

🍽 Serving Suggestions

• Serve with crusty bread

• Over rice

• With mashed potatoes

• Or alongside roasted vegetables

💡 Pro Tips

• Cook low and slow for the most tender beef.

• Smoked paprika is key for authentic depth.

• The stew tastes even better the next day.

• For extra richness, simmer uncovered for the last 15 minutes to thicken.

❓ Frequently Asked Questions

1. What cut of beef works best?

Beef chuck is ideal because it becomes tender when slow-cooked.

2. Can I make this in a slow cooker?

Yes. Brown the beef first, then cook on LOW for 7–8 hours.

3. Can I freeze it?

Absolutely. It freezes well for up to 3 months.

4. Is this spicy?

No, it’s smoky and savory. Add chili flakes if you prefer heat.