Rioja Beef with Chickpeas Peppers and Saffron
Transport your taste buds to the rustic countryside of Spain with this hearty Rioja Beef with Chickpeas, Peppers, and Saffron. Tender beef chuck is slow-simmered in a rich medley of Rioja red wine, smoky paprika, and fragrant saffron, creating a deeply flavorful stew that’s perfect for cozy evenings. The addition of chickpeas and roasted red bell peppers adds nourishing texture and vibrant color, while a touch of garlic and cumin infuses each bite with warm, aromatic depth. Finished with a sprinkle of fresh parsley, this dish is a true celebration of classic Spanish cooking. Pair it with crusty bread or steamed rice to soak up every drop of the luscious, saffron-infused sauce. This recipe is perfect for entertaining or meal prepping, as it only gets better with time!
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Recipe Information
Ingredients
- 800 grams Beef chuck, cut into 1-inch cubes
- 2 teaspoons Salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 1 large Yellow onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 400 grams Crushed tomatoes
- 250 milliliters Dry Rioja red wine
- 500 milliliters Beef stock
- 400 grams Canned chickpeas, drained and rinsed
- 2 large Roasted red bell peppers, cut into strips
- 0.25 teaspoon Saffron threads
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the beef cubes with salt and black pepper.
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
Reduce the heat to medium and add the chopped onion to the same pot. Sauté for 5 minutes, or until softened.
Add the minced garlic, smoked paprika, and ground cumin. Stir and cook for another 1 minute until fragrant.
Stir in the crushed tomatoes and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
Pour in the Rioja red wine and simmer for 5 minutes to reduce slightly.
Return the browned beef to the pot, along with the beef stock. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 90 minutes, stirring occasionally.
After 90 minutes, add the chickpeas, roasted red peppers, and saffron threads to the pot. Stir to combine and simmer uncovered for an additional 30 minutes, or until the beef is tender and the sauce has thickened.
Taste and adjust seasoning with additional salt and pepper as needed.
Serve the stew hot, garnished with freshly chopped parsley. Pair with crusty bread or steamed rice for a complete meal.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 1177 mg | 51% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.3 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
