Beef Stew
A cozy one-pot beef stew with a Spanish-inspired twist: smoked paprika and tomato paste build a deep, slightly smoky flavor, while chickpeas and baby potatoes make it hearty. The beef is seared on a sheet pan for maximum browning, then simmered in a rich broth until tender.
A cozy one-pot beef stew with a Spanish-inspired twist: smoked paprika and tomato paste build a deep, slightly smoky flavor, while chickpeas and baby potatoes make it hearty. The beef is seared on a sheet pan for maximum browning, then simmered in a rich broth until tender.
Ingredients
21 ingredientsAdjust servings
Ingredients and nutrition update together
- Fat
- 28g
- Carbs
- 45g
- Protein
- 42g
Whole recipe (6 servings): 3720 kcal
- 2.5 lb (1.13 kg) beef chuck, cut into 1.5-inch cubes
- 2 tbsp olive oil, plus more for drizzling
- 2 tsp kosher salt, plus more to taste
- 1 large onion, chopped
- 3 medium carrots, cut into 1-inch chunks
- 8 oz (225 g) cremini mushrooms, quartered
- 4 cloves garlic, minced
- 2 tbsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper (optional)
- 2 tbsp tomato paste
- 1/4 cup (30 g) all-purpose flour
- 4 cups (960 ml) beef broth
- 1 cup (240 ml) dry red wine (or extra broth)
- 1 can (15 oz, 425 g) chickpeas, drained and rinsed
- 1 lb (450 g) baby potatoes, halved if large
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup (150 g) frozen peas
- Freshly ground black pepper, to taste
Method
8 steps- Preheat oven to 500°F (260°C). Pat beef cubes dry with paper towels. In a large bowl, toss beef with a drizzle of olive oil and 2 tsp salt. Spread beef in a single layer on a rimmed baking sheet. Roast for 20–25 minutes, until well browned. Remove from oven and set aside. Reduce oven temperature to 300°F (150°C).
- While beef roasts, heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, and mushrooms. Cook, stirring occasionally, until softened and lightly browned, about 5–7 minutes. Add garlic and cook for 30 seconds until fragrant. Transfer vegetables to a bowl and set aside.
- Return pot to medium heat. Add smoked paprika, sweet paprika, cumin, and cayenne (if using). Toast spices for 30 seconds, stirring constantly. Add tomato paste and cook for 1 minute, until darkened. Add flour and cook, stirring, for 1 minute to form a paste.
- Slowly whisk in beef broth and red wine, scraping up any browned bits. Bring to a simmer, stirring frequently. The mixture should thicken slightly.
- Add the seared beef and any accumulated juices to the pot. Stir in chickpeas, bay leaves, and thyme. Cover and transfer to the 300°F oven. Cook for 1 hour.
- After 1 hour, stir in the reserved vegetables and baby potatoes. Cover and return to oven for 1 hour more, or until beef is tender and potatoes are fork-tender.
- Remove pot from oven. Discard bay leaves. Stir in frozen peas and let sit for 5 minutes to heat through. Taste and adjust salt and pepper. If stew is too thick, add a splash of broth or water.
- Serve hot, with crusty bread if desired.
Recipe notes
Helpful tips
- For a deeper smoky flavor, add a pinch of smoked salt at the end.
- If you prefer a thicker stew, mash a few of the potatoes against the side of the pot before serving.
- This stew is even better the next day as flavors meld.
Equipment
- Large Dutch oven
- Rimmed baking sheet
- Large bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Knife and cutting board
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Additional tips
- Be careful when transferring the hot Dutch oven to and from the oven. Use oven mitts. The stew will be very hot.
Recipe inspiration
Inspired by Brian Lagerstrom
Estimated nutrition
Per serving: 620 calories
Fat: 28 g · Carbs: 45 g · Protein: 42 g
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