Smoked Paprika Beef Stew

This Smoked Paprika Beef Stew is my secret for making cold nights feel instantly cozier. With juicy chunks of beef and a bold paprika-infused broth, this dish turns a frugal cut into something truly satisfying. The aroma alone draws everyone to the kitchen, and the deep flavor is the kind that lingers in your memory.

I started making this beef stew when I needed something comforting without spending too much. Now it is a go-to for Sunday dinners because it warms up the whole house and always impresses.

Ingredients

• Beef chuck or stewing beef: gives the most flavor and stays tender when slow cooked Always look for well-marbled pieces for the best results
• Onions: natural sweetness forms a flavor base plus they melt into the sauce as they cook
• Garlic: adds depth and brings out the savoriness of the beef Use fresh cloves for the boldest taste
• Carrots and celery: round out the stew with mild sweetness and earthiness Choose firm carrots and crisp celery for better texture
• Red bell pepper: brings a pop of color and a note of sweetness Red peppers tend to be the sweetest and ripest
• Diced tomatoes: bring tang and build the sauce A good-quality canned tomato makes the stew shine
• Smoked paprika: the real star for a signature smoky warmth and color If you want the most authentic taste buy Spanish smoked paprika
• Sweet paprika: helps balance out the smokiness and rounds out flavor Hungarian varieties work beautifully
• Thyme and bay leaf: add background earthiness and aromatics Dried thyme is easy and reliable
• Salt and black pepper: basic seasoning lets the other flavors shine
• Low-sodium beef broth: lends long-simmered richness Use a broth with no added preservatives or MSG when possible
• Tomato paste: boosts umami and thickens the sauce A double-concentrated paste packs a punch
• Olive oil: used for searing and building flavors Choose extra virgin for better taste
• Fresh parsley: for garnish and a touch of brightness Add just before serving for a fresh finish

Instructions

Prepare the Beef:

Pat the beef cubes thoroughly dry with paper towels to help them brown better Season lightly with salt and pepper to enhance the flavor from the start

Sear the Meat:

In a large heavy pot or Dutch oven heat the olive oil over medium high Add the beef in batches browning each side until a rich golden crust forms Remove all seared beef cubes and set aside You want a dark fond on the bottom that will flavor the whole stew

Cook the Aromatics:

Lower the heat to medium Add chopped onions to the pot and stir gently scraping up any browned bits from the bottom Cook until onions turn translucent about four minutes Add minced garlic sliced carrots sliced celery and diced bell pepper Sauté everything together for about five minutes until the vegetables look softened and fragrant

Toast the Spices:

Sprinkle in smoked paprika sweet paprika and dried thyme Stir continuously for about one minute until your kitchen smells smoky and powerful This blooming process draws out oils and intensifies flavor

Build the Stew Base:

Return the browned beef and any juices to the pot Add in tomato paste and stir well so every piece of beef gets coated Pour in diced tomatoes add the bay leaf and pour in the beef broth to cover ingredients

Simmer Low and Slow:

Bring the whole pot to a gentle simmer Once bubbling cover with a lid and turn heat down to low Let it cook undisturbed for two hours stirring now and then until the beef gets fork-tender and the sauce thickens

Taste and Adjust:

Fish out the bay leaf Taste the stew and adjust seasoning with extra salt or pepper if needed The sauce should taste balanced and slightly smoky

Serve and Garnish:

Ladle hot stew into bowls and finish with a generous sprinkle of chopped fresh parsley This gives a burst of freshness and color just before enjoying

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One of my favorite tricks is to use a really good smoked paprika I got from a specialty store It made the stew unforgettable and my family swears they can taste the difference When we are all gathered around the table dunking fresh bread into the sauce it feels like a little celebration

Storage Tips

This stew stores well in the fridge for up to four days so it is great for meal prep To freeze let the stew cool completely then pack it into airtight containers Remove as much air as possible for best texture When reheating always do so gently over low heat and add a splash of broth to loosen up the sauce

Ingredient Substitutions

Pork shoulder is an excellent substitute for beef if you want something different The slow cooking time will still make it wonderfully tender No smoked paprika on hand Use a smaller amount of chipotle powder and sweet paprika together for a similar effect If celery is not your favorite try swapping in chopped parsnip or turnip or leave it out altogether

Serving Suggestions

This stew is wonderful with mashed potatoes polenta or spooned over egg noodles For a gluten-free meal serve with roasted root vegetables or rice A spoonful of sour cream or Greek yogurt on top cuts through the richness and adds a creamy touch

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Try this cozy stew on your next chilly evening and see why it has become a family classic. The depth of flavor and smoky finish are truly comforting.

Recipe Questions

→ What cut of beef works best for this dish?

Beef chuck or stewing beef cubes are ideal, as they become tender and flavorful after slow cooking.

→ Can I substitute pork for the beef?

Yes, pork shoulder can be used instead, offering a similar hearty texture and flavor.

→ How can I make the stew spicier?

Add a pinch of cayenne or chili flakes when seasoning for extra heat.

→ Is this meal suitable for gluten-free diets?

The main ingredients are gluten-free; just ensure sides like bread or noodles are gluten-free too.

→ What can I serve as a side dish?

This pairs well with crusty bread, mashed potatoes, buttered noodles, or even steamed rice.

→ Can I freeze leftovers?

Yes, the stew freezes well. Cool completely and store in airtight containers for up to 3 months.