Serving: Enjoy with fresh cornbread, biscuits, or a side salad for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop.
Freezing: This stew freezes well for up to 3 months. Cool completely before freezing in freezer-safe containers.
Variations
Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper for heat.
Different Proteins: Substitute beef with chicken thighs or smoked sausage.
Vegetarian Version: Skip the beef, use vegetable broth, and add extra beans or mushrooms.
FAQ
Q: Can I make this stew in a slow cooker?
A: Yes! Brown the beef first, then add everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
Q: Do I have to use smoked paprika?
A: No, but it adds a wonderful depth of flavor. You can substitute with regular paprika or a dash of chili powder.
Q: Can I thicken the stew?
A: If you prefer a thicker stew, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 10 minutes of cooking.
