This is a ground beef stew built around smoked paprika, cumin, and oregano — spices you almost certainly already have. It comes together in 35 minutes with one pan and a short ingredient list, which makes it genuinely useful on a Tuesday night when you need to feed people without a lot of fuss.
Why this recipe works
Two things drive the flavor here. First, the spices go in after the beef is browned and the pan is hot — that 60-second toast in the residual fat wakes them up in a way that stirring them into liquid never does. Second, the 10-minute simmer after adding the tomato sauce and stock isn’t just for heating things through; it reduces the liquid enough that the stew coats a spoon rather than pooling on the plate. Skip that step and you get soup. Let it run and you get something thick enough to eat with bread.
What can go wrong
- Watery stew that won’t thicken: This usually means the heat was too low during the simmer. Keep it at a steady, active simmer — small bubbles breaking the surface — not just warm. If it’s still loose after 10 minutes, give it 3-5 more uncovered.
- Beef clumping instead of browning: Crowding the pan or keeping the heat too low causes the meat to steam. When you add the beef, spread it out and resist stirring for the first 2 minutes. Let it get some color before breaking it up.
- Bland result despite following the recipe: Ground beef varies a lot in fat content. Leaner beef releases less fat, which means the spices have less to cling to. If you’re using 90/10 or leaner, add a small splash of olive oil when you toast the spices.
- Peas turning grey and mushy: Frozen peas need only 4-5 minutes. Adding them too early — or leaving the lid on while they cook — traps steam and overcooks them fast. Add them last, keep the lid off, and pull the pan off heat as soon as they’re bright green and heated through.
- Onions still crunchy in the finished stew: Five minutes is the minimum for translucency, but a cold pan or high heat that scorches the outside without softening the inside will leave you with texture problems. Medium heat, and don’t rush it.
Smart swaps
- Tomato sauce: Passata works identically. Crushed tomatoes also work but leave a chunkier texture — fine if that’s what you have. Avoid tomato paste as a straight swap; it’s much more concentrated and will make the stew bitter without diluting.
- Beef stock: Chicken stock is a reasonable substitute and keeps the stew lighter. If you’re scaling up to serve a crowd and want more body, swap half the stock for a cup of canned diced tomatoes and reduce the tomato sauce slightly.
- Frozen peas: Canned chickpeas or frozen corn both work and hold up better if the stew sits on the stove for a while — useful when you’re feeding guests in batches. Skip the garnish of fresh herbs on top; it wilts immediately and isn’t worth the extra prep.
- Scaling up: This recipe doubles cleanly. Use the largest pan you have — surface area matters for browning the beef and reducing the liquid. Brown the beef in two batches rather than one crowded pan, then combine everything for the simmer.
Chilean Minced Beef and Paprika Stew
Equipment
- Large saucepan
- Wooden spoon
- Chefs Knife
- Cutting board
Ingredients
- 2 tablespoons olive oil for sautéing
- 1 large onion finely chopped
- 2 cloves garlic minced
- 1 pound minced beef preferably grass-fed
- 1 teaspoon paprika preferably smoked
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 cup tomato sauce
- 1 cup beef stock low sodium
- 1 cup frozen peas
- 1 pinch salt to taste
- 1 pinch black pepper to taste
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the finely chopped onion and sauté for about 5 minutes until translucent and fragrant.
- Add the minced garlic and cook for another minute, stirring frequently to prevent burning.
- Increase the heat to medium-high and add the minced beef. Cook until browned, breaking it up with a wooden spoon, about 5 minutes.
- Stir in the paprika, ground cumin, and dried oregano. Cook for a minute to toast the spices.
- Add the tomato sauce and beef stock, bringing the mixture to a simmer. Reduce the heat and cook for 10 minutes, letting the flavors meld.
- Stir in the frozen peas and cook for an additional 5 minutes or until the peas are heated through. Season with salt and black pepper to taste.
Notes
Jen’s Tips:Â
- For a smoky depth of flavor, use a high-quality smoked paprika.
- If you'd like to add a hint of heat, consider adding a pinch of red pepper flakes.
- For a lighter alternative, turkey or chicken mince can be used instead of beef.
Nutrition
FAQ
Can I make this ahead and reheat it?
Yes — it actually tastes better the next day. Store it covered in the fridge for up to 3 days and reheat on the stovetop over medium-low heat, adding a splash of stock or water if it’s thickened too much overnight.
How do I keep it warm for a group without it drying out?
Set the pan on the lowest heat your stove allows and stir every 10 minutes or so. If it starts to tighten up, add beef stock a quarter cup at a time — the stew absorbs liquid as it sits.
What should I serve this with?
Rice is the most practical option — it stretches the stew further if you’re feeding more people, and you can cook it while the stew simmers. Crusty bread works well too, but if you’re serving guests, rice is easier to portion.
Can I freeze leftovers?
Yes, for up to 2 months. The peas soften slightly after freezing and reheating, but the overall stew holds up well. Freeze in individual portions for the easiest weeknight reheating.
My family doesn’t like peas — what else can I add?
Frozen corn is the closest swap in terms of cook time and sweetness. Diced zucchini or canned kidney beans also work — add them with the tomato sauce so they have time to soften properly during the simmer.
More quick recipes to try
- Quick Smoky Weeknight Chili
- Weeknight Hamburger Soup Recipe
- Quick White Chicken Chili
- Smoky Mediterranean Bean Skillet