Spiced Beef Stew in a Fragrant Sauce

Juicy, meltingly tender beef in a thick, fragrant sauce with warm spices and a deep, savory finish. This is the sort of dish that settles beautifully onto a family table: the spices bring out the beef’s character, while slow braising turns every piece wonderfully soft. Serve it with mashed potatoes, rice, or a crusty baguette to catch every last ribbon of sauce.

Ingredients

• Beef chuck — 1 kg (2.2 lbs)
• Yellow onion — 300 g (10.6 oz)
• Carrots — 200 g (7 oz)
• Garlic — 4 cloves
• Tomato paste — 2 tbsp
• Sweet paprika — 2 tsp
• Ground coriander — 1 tsp
• Cumin — 1 tsp
• Ground black pepper — 1/2 tsp
• Ground chili pepper — 1/4 tsp
• All-purpose flour — 1 tbsp
• Vegetable oil — 2 tbsp
• Beef broth — 500 ml (2 cups)
• Soy sauce — 1 tbsp
• Bay leaves — 2
• Salt — 1 tsp, or to taste
• Fresh parsley — 10 g (1/4 cup packed)

Step-by-Step Recipe

1. Prepare the ingredients: cut the beef into 3 cm cubes, slice the onion into half-moons, cut the carrots into rounds, and finely mince the garlic.
2. Pat the meat dry with paper towels, season lightly with salt, and toss it gently in the flour for a well-browned crust.
3. Heat the oil in a heavy pot or Dutch oven over medium-high heat and sear the beef in batches until deeply golden, 6–8 minutes. Do not overcrowd the pan.
4. Return all the beef to the pot, add the onion and carrots, and cook for 4–5 minutes until the vegetables begin to soften.
5. Stir in the tomato paste and cook for 1 minute to bring out its sweetness and aroma.
6. Add the paprika, cumin, coriander, black pepper, and chili, and toast the spices for 30 seconds.
7. Pour in the broth and soy sauce, add the bay leaves, bring to a gentle simmer, and skim off any foam if needed.
8. Reduce the heat to low, cover, and braise for 1.5–2 hours until the beef is fully tender, stirring occasionally and adding a little more broth if the sauce reduces too much.
9. About 10 minutes before the end of cooking, taste and adjust the salt, then add the minced garlic.
10. Take off the heat, stir in the chopped parsley, and let it rest covered for 10 minutes. Serve hot.

Nutrition per Serving

Calories	360 kcal
Protein	32 g
Fat	20 g
Carbohydrates	10 g
Fiber	2 g
Sugars	4 g
Sodium	900 mg

Tips and Variations

• For the deepest flavor, brown the meat well until it develops a rich crust; that’s where the sauce gets its backbone.
• You can replace part of the broth with 100 ml (1/2 cup) dry red wine: let it reduce for 2–3 minutes after cooking the tomato paste, then add the remaining liquid.
• Adjust the spice profile to taste: smoked paprika adds a gentle smoky note, while thyme and rosemary bring a more Mediterranean character.
• If you prefer a thicker sauce, whisk 1 tsp cornstarch with 2 tbsp cold water and stir it in at the end, then simmer for 1 minute.
• Any side works well here: mashed potatoes, fluffy rice, couscous, or pasta. Fresh herbs on top help balance the richness.
• Storage: keep in an airtight container in the refrigerator for 3–4 days; the dish tastes even better the next day after reheating.

Frequently Asked Questions

Can I make this without broth?

Yes, use hot water instead. For more depth, add 1 tsp soy sauce and a bay leaf, and do not skip browning the meat or cooking the tomato paste.

What can I use instead of beef in this recipe?

Pork shoulder, lamb, or turkey thigh all work well. Adjust the braising time: pork and turkey usually finish in 60–90 minutes, while lamb may need up to 2 hours.

How do I make it in a slow cooker?

On the sauté setting, brown the meat and vegetables, then add the spices, liquid, and bay leaves. Switch to slow cook and prepare for 2 hours. Finish by adjusting the salt and adding the herbs.