So, listen up. I had a moment of pure, primal food revelation last Tuesday. It was one of those aggressively chilly, gray autumn days, and I was just… not feeling it. I needed something that felt like a hug, but one of those serious, all-in bear hugs that your Grandma used to give. You know? Forget those wimpy, watery beef stews—the kind that feel like a suggestion of flavor.
Honestly, the only way to do this is with smoke and depth. And red wine. Lots of red wine. (And yes, I always pour myself a glass while I’m cooking the dang thing. Don’t even bother with that store-bought stock if you’re not going to commit to the wine!) (Oh, and make sure you sear the beef in small batches! I tried to do it all at once last time and ended up steaming it. Epic fail.) This Smoked Paprika Stew with Butternut Squash is the total opposite of wimpy. The paprika gives it this smoky, Spanish vibe, and the squash just melts into the sauce, making it silky and rich. It’s the ultimate ‘I-just-chopped-wood’ comfort food, even if all you did was open the pantry. Seriously. Let’s make the whole darn thing.
🎯 QUICK FACTS TABLE
| Metric | Estimate |
| Prep Time | 20 minutes |
| Cook Time | 2 hours 15 minutes |
| Total Time | 2 hours 35 minutes |
| Servings | 6-8 |
| Difficulty | Medium (But honestly, only because you have to wait so long!) |
📝 INGREDIENTS SECTION
For the Stew:
- 3 lbs Beef Chuck, cut into 1.5-inch cubes (Trim some of the big pieces of fat, but don’t go crazy—that fat is where all the juicy, tender goodness comes from, ya know?)
- 2 tbsp Olive Oil (Just your basic workhorse oil. Nothing fancy.)
- 1 large Yellow Onion, roughly chopped (Don’t worry about perfect chopping here; it’s gonna melt into the sauce anyway!)
- 2 Carrots, roughly chopped (See above. Chaos chopping is encouraged.)
- 4 cloves Garlic, minced (Or six. Who’s counting? I always add extra.)
- 1 (15 oz) can Crushed Tomatoes (This gives the stew that lovely, acidic punch that balances the richness.)
- 1 cup Dry Red Wine (Use something you’d actually drink! Merlot, Cabernet, or maybe a nice Rioja. Don’t use that ‘cooking wine’ junk. The whole darn thing will taste like feet.)
- 3 cups Beef Broth (Low sodium, so you can control the seasoning later. Trust me on this one.)
- 1 medium Butternut Squash, peeled and cubed (It should be about 4 cups of squash. It’s the secret to that silky, velvety texture!)
Spices & Seasoning:
- 1/4 cup All-Purpose Flour (Just a light dusting for the beef. Helps with the crust and thickens the sauce.)
- 2 tbsp Smoked Paprika (The star of the show. Don’t skimp, and make sure it’s smoked!)
- 1 tsp Dried Thyme (Earthy and classic—the perfect fall aroma.)
- 2 Bay Leaves (Don’t forget to take these out at the end, or you’ll choke. Seriously.)
- Salt and Black Pepper (Seasoning is subjective. You are the boss!)
👩🍳 HOW TO COOK!
- The Sizzle: Pat your beef dry—this is non-negotiable! Toss the beef cubes with the flour, salt, and pepper until lightly coated. Get a big ol’ Dutch oven nice and hot with the olive oil. Now, drop the beef in (in small batches!) and listen for that fantastic, high-pitched hiss. You want a deep brown crust on all sides. This is the flavor foundation! Pull the beef out with a slotted spoon and set it aside.
- The Aromatics: Reduce the heat to medium. Drop in the chopped onion and carrots. Scrape up all those dark, sticky bits (that’s fond!) left behind by the beef—that’s pure flavor gold. Stir ’em around until they soften up and the sweet, earthy smell fills your kitchen, about 5-7 minutes. Then toss in the garlic and the smoked paprika. Stir it for just 30 seconds until you smell the paprika blooming—it should smell spicy and toasted. (Don’t burn the garlic, though! That tastes bitter, and it’ll ruin the whole vibe.)
- The Booze: Pour in that cup of red wine. Crank the heat up a bit and scrape the bottom one last time. Let it aggressively bubble and steam until it’s reduced by about half. You’re cooking the harsh alcohol out, leaving behind all that complex, dark fruit flavor.
- The Slow Simmer: Return the seared beef to the pot. Add the crushed tomatoes, beef broth, thyme, and bay leaves. Give the whole darn thing a good stir. Bring it up to a boil, then immediately drop the heat way down until it’s barely sending up a tiny bubble every few seconds. Put the lid on and walk away. Seriously. Let it simmer for 2 hours. The beef should get so tender it’s practically dissolving when you poke it.
- The Silky Finish: After the two hours, drop in your cubed butternut squash. Give it a gentle stir. Put the lid back on and let it go for another 20-30 minutes. The squash is ready when it’s fork-tender and the stew has thickened to that perfect, velvety consistency. Taste it! Does it need more salt? More pepper? You are the master chef now!
- Serve It Up: Take out those bay leaves—seriously, don’t forget! Ladle it over some creamy polenta or just grab a crusty piece of bread and listen to the satisfying squelch as you dip it into the rich sauce. Killer!
📊 NUTRITION & TIPS
Pro-Tips Section: Little Tweaks, Big Results:
- [Substitution/Time Saver] Save yourself a huge headache by buying pre-cubed butternut squash. It’s a little pricier, but honestly, peeling and cubing a squash is the only part of this recipe I routinely avoid. I’m a huge fan of prep work—but not that prep work!
- [Essential Technique Tip] The key is beef temperature. To get that amazing crust, your beef must be dry and it must hit a very hot pan. If your beef looks gray, you were too timid with the heat or you overloaded the pan. You want browned, not gray, beef—you’re looking for that caramelized exterior!
- [Flavor Enhancement] For an even deeper flavor, add 1 tablespoon of Balsamic Vinegar at the very end. That acidic finish just lifts all the richness of the stew. Try it; it’s a total game-changer.
❓ READERS ASKED, WE ANSWERED
Q: Can I make this in a slow cooker, or is the Dutch oven the only way to do this?
A: Honestly, you can make it in a slow cooker, but you’re gonna lose a ton of flavor if you skip the searing step. The only way to do this and get that deep, complex taste is to follow Steps 1-3 in a skillet (searing the beef, sautéing the veggies, and reducing the wine), and then dump the whole darn thing into your slow cooker. Cook it on low for 6-8 hours. The texture will be silky-smooth, but seriously, don’t skip that initial sizzle—that’s non-negotiable. Go make this!