Dinner

Spanish Beef Stew That Melts in Your Mouth in 2 Hours Recipe

Name: Spanish Beef Stew That Melts in Your Mouth in 2 Hours Recipe
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Cuisine: Spanish
Ingredients: 500g beef chuck, cubed; 500ml beef broth; 1 onion, chopped; 3 garlic cloves, minced; 1 red bell pepper, diced; 2 carrots, sliced; 2 potatoes, cubed; 400g canned tomatoes; 2 tbsp olive oil; 1 tsp smoked paprika; 1 bay leaf; Salt and pepper to taste

ByRafael Mansero November 9, 2025November 9, 2025

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Introduction

This Spanish Beef Stew is a comforting dish that melts in your mouth after just two hours of slow simmering. Packed with tender beef, hearty vegetables, and smoky paprika, it’s perfect for a cozy dinner any day of the week.

A white bowl filled with a thick brown stew containing large chunks of beef, golden yellow potato pieces, orange carrot cubes, and small bits of red and green bell peppers, all covered in a rich, glossy sauce. The stew has a hearty, chunky texture with some green garnish sprinkled on top. The bowl sits on a white marbled surface under natural light. photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g beef chuck, cubed
2 tbsp olive oil
1 onion, chopped
3 garlic cloves, minced
1 red bell pepper, diced
2 carrots, sliced
2 potatoes, cubed
400g canned tomatoes
500ml beef broth
1 tsp smoked paprika
1 bay leaf
Salt and pepper to taste

Instructions

Step 1: Heat the olive oil in a large pot over medium heat.
Step 2: Brown the beef cubes on all sides, then remove them from the pot and set aside.
Step 3: Add the chopped onion, minced garlic, and diced red bell pepper to the pot. Cook until softened, about 5 minutes.
Step 4: Return the beef to the pot. Add the sliced carrots, cubed potatoes, canned tomatoes, beef broth, smoked paprika, and bay leaf.
Step 5: Bring the stew to a boil, then reduce the heat to low. Cover and simmer gently for 1.5 to 2 hours, or until the beef is tender and the flavors are well combined.
Step 6: Remove the bay leaf, season with salt and pepper to taste, and serve hot.

Tips & Variations

For extra depth, brown the vegetables for a few minutes after the beef for enhanced flavor.
Swap red bell pepper for green or yellow for a milder taste and different color.
Add a splash of red wine when returning the beef to the pot for richer flavor.
Include a pinch of cayenne pepper if you prefer a little heat.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warmed through. This stew also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

The image shows a white bowl filled with a thick beef stew resting on a white marbled surface. The stew has chunky pieces of dark brown beef and bright yellow potatoes scattered throughout. There are also orange carrot chunks and small red bell pepper pieces mixed in, all covered in a rich, dark reddish-brown broth. Small green herb bits are sprinkled on top, adding a touch of color. The stew looks hearty and well-cooked, with glossy textures from the sauce surrounding the vegetables and meat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this stew?

Yes, other cuts like brisket or short ribs work well as long as they’re suitable for slow cooking and become tender over time.

Is it possible to make this stew in a slow cooker?

Absolutely. Brown the beef and sauté the vegetables first, then combine all ingredients in the slow cooker. Cook on low for 6–8 hours or until the beef is tender.