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Slow-Braised Rustic Beef Stew with Spiced Eggs and Hearty Beans in Rich Tomato Sauce

A hearty, slow-braised beef stew with tender chunks of beef chuck, smoky spiced eggs, and creamy beans in a rich tomato sauce. Perfect for cold weather comfort.

  • Total Time: 2 hours 20 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 lbs beef chuck roast, cut into large chunks
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 5 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (14 oz) crushed tomatoes
  • 2 cups beef broth
  • 1½ cups cooked beans (kidney beans or white beans)
  • 4 hard-boiled eggs, peeled
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander

Instructions

  1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Add beef chunks in batches and sear until browned on all sides. Remove and set aside.
  2. Reduce heat to medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
  3. Stir in tomato paste and cook for 2 minutes, until darkened. Add crushed tomatoes and beef broth, scraping up any browned bits.
  4. Return beef to the pot. Add smoked paprika, ground cumin, and ground coriander. Stir to combine. Bring to a simmer.
  5. Cover and reduce heat to low. Braise for 1½ to 2 hours, until beef is very tender.
  6. Add cooked beans and peeled hard-boiled eggs. Simmer uncovered for 10 more minutes, allowing flavors to meld.
  7. Season with salt and pepper to taste. Serve hot.

Notes

For best flavor, use a good quality smoked paprika. You can substitute the beans with chickpeas if desired. The eggs can be added whole or halved.

  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Method: Main Course
  • Cuisine: Rustic

Nutrition

  • Calories: 450
  • Sugar: 8 g
  • Fat: 20 g
  • Carbohydrates: 25 g
  • Protein: 35 g