Save A hearty, robust stew featuring tender beef simmered with smoked paprika, garlic, and vegetables. This comforting meal is perfect for anyone cooking on a budget and craving a rich, flavorful main dish.
Whenever I prepare this smoked paprika & garlic beef stew, the aroma fills my kitchen and brings back memories of winter gatherings. The blend of savory vegetables and spices reminds me of warm family meals around the table.
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Ingredients
- Beef chuck: 800 g (1.75 lb), cut into 2.5 cm (1 inch) cubes
- Onions: 2 medium, finely chopped
- Garlic: 3 cloves, minced
- Carrots: 2 large, peeled and sliced
- Celery: 2 stalks, sliced
- Potatoes: 3 medium, peeled and cut into chunks
- Red bell pepper: 1, chopped
- Canned diced tomatoes: 400 g (14 oz)
- Smoked paprika: 2 tbsp
- Ground cumin: 1 tsp
- Dried thyme: 1 tsp
- Bay leaf: 1
- Salt: 1 tsp
- Freshly ground black pepper: ½ tsp
- Beef broth: 750 ml (3 cups)
- Tomato paste: 2 tbsp
- Olive oil: 2 tbsp
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Instructions
- Brown the Beef:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef in batches and brown on all sides. Remove and set aside.
- Sauté Vegetables:
- Lower heat to medium. Add onions and cook for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
- Add Spices:
- Stir in smoked paprika, cumin, and thyme. Cook for 1 minute, stirring constantly.
- Add Remaining Vegetables:
- Add carrots, celery, potatoes, and bell pepper. Mix well.
- Combine Ingredients:
- Return the browned beef to the pot, then add diced tomatoes, tomato paste, bay leaf, salt, and pepper.
- Add Liquids:
- Pour in the beef broth, stirring to combine. Bring to a simmer.
- Simmer Stew:
- Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until beef is very tender and vegetables are cooked through.
- Finish and Serve:
- Discard bay leaf. Taste and adjust seasoning if needed. Serve hot.
Save Sharing this stew has become a favorite tradition in our house. Even picky eaters enjoy the smoky aroma and melt-in-your-mouth beef, and it’s often requested for chilly evenings.
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Required Tools
Large Dutch oven or heavy-bottomed pot, sharp knife, cutting board, wooden spoon or spatula
Allergen Information
Contains none of the major allergens. Always check store-bought broth and tomato products for hidden additives or gluten.
Nutritional Information
Each serving contains approximately 450 calories, 18 g total fat, 34 g carbohydrates, and 38 g protein.
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Enjoy this smoked paprika & garlic beef stew as a satisfying main course. It’s even better the next day, making it perfect for leftovers.
Recipe FAQ
- → What cut of beef works best for this stew?
Beef chuck is ideal due to its marbling and connective tissue, which break down during long simmering to create tender, flavorful meat.
- → Can I add red wine to enhance flavor?
Yes, adding a splash of red wine along with the broth deepens the stew’s rich, smoky taste and adds subtle acidity.
- → How long should I simmer the beef for tender results?
Simmer gently for about 1.5 to 2 hours until the beef becomes very tender and the flavors meld well.
- → What vegetables complement the dish’s flavor profile?
Onions, carrots, celery, potatoes, and red bell pepper provide sweetness, earthiness, and texture that balance the smoky spices.
- → How can I adjust seasoning at the end?
Taste after simmering and adjust salt and pepper as needed to enhance depth and balance in the dish.
- → Is this dish suitable for dairy-free diets?
Yes, the stew contains no dairy, making it suitable for those avoiding dairy products.