Crockpot Spanish Beef Stew
Tender beef and vegetables slow-cooked with smoky paprika and green olives—Spanish comfort in your crockpot.
6
servings20
minutes8
hours350
kcal8
hours20
minutesIngredients
2 lbs beef chuck, cut into 1-inch cubes
1 medium onion, chopped
2 cloves garlic, minced
1 cup beef broth
1 cup tomato sauce
1 tbsp smoked paprika
1 tsp ground cumin
0.5 tsp salt
0.5 tsp black pepper
0.5 tsp red pepper flakes
2 medium carrots, sliced
1 medium red bell pepper, chopped
2 medium potatoes, peeled and diced
0.25 cup green olives, sliced
1 bay leaf
Directions
- Begin by placing the beef chuck cubes into the crockpot, ensuring they cover the bottom evenly.
- Add the chopped onion and minced garlic on top of the beef, creating a flavorful base for the stew.
- Pour in the beef broth and tomato sauce, mixing gently to combine with the meat and vegetables.
- Sprinkle smoked paprika, cumin, salt, black pepper, and red pepper flakes over the mixture for a rich aroma.
- Layer the sliced carrots, chopped red bell pepper, and diced potatoes on top, distributing them evenly.
- Add the sliced green olives and bay leaf, gently pressing them into the liquid and ensuring they are submerged.
- Cover the crockpot with a lid and set it to cook on low heat for approximately 8 hours.
- After the cooking time, remove the bay leaf, gently stir the stew, and adjust seasoning if necessary.
Nutrition Facts
- Total number of serves: 4
- Calories: 350kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
Crockpot Spanish Beef Stew brings the warmth of a Spanish kitchen to your slow cooker. Tender beef chuck melts into a rich tomato broth infused with smoky paprika and cumin, while potatoes and bell peppers add heartiness to every spoonful. The green olives provide authentic Spanish flair with their briny pop against the savory stew. Set it and forget it for eight hours of flavor development. Pour a Spanish Tempranillo or Garnacha—wines with enough body to match the beef while complementing the paprika’s smokiness.
