This hearty Paprika Beef Stew is the perfect comfort meal for cooler nights. Tender chunks of beef simmer slowly in a rich, paprika-spiced tomato sauce, soaking up deep flavor alongside fork-tender potatoes and sweet carrots. A touch of garlic and a splash of broth bring everything together in a stew that’s warming, satisfying, and incredibly easy to make.
Stews just scream comfort so don’;’t miss the Chicken and Dumpling Stew, so easy and so very 1970s Mom meal!
Why I Love This Stew:
- Big flavor, simple ingredients – pantry staples like paprika, tomato paste, and broth bring deep, satisfying flavor without a lot of fuss.
- Perfect for small households – this smaller-batch recipe is just right for 2 to 4 people.
- Flexible and freezer-friendly – customize with your favorite root veggies and freeze leftovers for a quick, cozy meal later.
- One-pot ease – everything simmers in one pot for less cleanup and more flavor.
Main Ingredients Notes
- Boneless Chuck: As the stew meat cooks, the fibers break down, resulting in a fork-tender beef. You can also use already-cut packaged stew meat; however, I prefer to buy a small roast and slice it up myself. If you have extra beef, freeze it for use in another stew.
- Paprika: Use the milder sweet Hungarian paprika.
- Carrots and celery: The vegetables should be cut into even sizes. If you want more variety, you can also add red peppers.
Common Questions
Yes. Allow the stew to cool completely, then transfer it to an airtight container or a freezer-safe bag. Label the container with the date and contents, and freeze for up to 3 months. To reheat the stew, thaw it in the refrigerator overnight and then heat it up in a pot on the stove or microwave.
Yes, you can definitely make this stew in a slow cooker. Follow the steps above in the recipe card to brown the beef and onions in a pan, then transfer them to the slow cooker along with the paprika, tomato paste, beef broth, and other vegetables you use. Cook the stew on low for 8-10 hours or on high for 4-6 hours until the beef is tender.
Quick Steps Recipe Photos
Paprika Beef Stew
Ingredients
Step by Step Directions
- Heat oil in an enameled dutch oven. Season the beef with salt and pepper, transfer to the heated dutch oven and brown the beef on all sides. Remove the beef and set aside. Leave about 2 tablespoons of the beef drippings in the pan.
- Add the garlic and onions and saute until onions for about 2 minutes, or until the onions are soft and the garlic is fragrant. Stir in the paprika and cayenne, cook for about 30 seconds, stirring constantly.
- Add the tomatoes with the juice, tomato paste, water. Stir and bring the sauce just to boiling.
- Reduce heat to a simmer and add the beef. Cover and cook on a low simmer for abut 45 minutes. Stir occasionally. Add more liquid if needed. The sauce should will be thick.
- Uncover and add the carrots and cook for 15 minutes, then add in the celery and continue cooking for another 10 minutes or until the vegetables are tender.
Nutrition
Notes
If sauce is too thin you can continue boiling until you thicken the sauce before adding the beef back into the sauce. If the sauce is too thin add a little water..
Tried this recipe?
Let us know how it was!How To Store Leftovers
- Refrigerator: Cool completely, then store in an airtight container for up to 3–4 days.
- Freezer: Spoon into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over low heat, or microwave in 1-minute bursts until heated through.
