This is a ground beef stew built around sweet smoky paprika, onion, garlic, red bell pepper, and beef broth — ready in one hour from a cold pan. It uses 500g of ground beef and a short pantry list, which makes it a realistic weeknight dinner rather than a weekend project. The paprika does most of the heavy lifting on flavor, so the quality of that one spice actually matters.
The short version of why this works
Two things make this stew work. First, the onion gets a full 10 minutes over medium heat before anything else goes in. That slow cook pulls out sweetness and builds a base that no shortcut replaces — rushing it leaves the stew tasting flat and sharp. Second, the paprika and cumin go in dry, stirred into the cooked beef for one minute before the broth is added. Blooming spices in the residual fat in the pan wakes them up and pushes their flavor through the whole pot. Skip either step and you get a noticeably thinner result.
Make-ahead notes
This stew keeps well in the fridge for up to 4 days in a sealed container — the flavor actually improves overnight as the paprika and cumin settle in. Freeze it in portions for up to 3 months; use freezer bags laid flat to save space. Reheat on the stovetop over medium-low heat with a splash of water or broth to loosen it, stirring occasionally until it hits 165°F (74°C) throughout if you’re being careful, though 160°F (71°C) is the food-safe minimum for ground beef. Skip adding the cilantro before freezing — stir it in fresh when you serve the reheated batch, or skip the garnish entirely, since it’s not worth the extra dish.
If something goes sideways
- The stew is watery after simmering: Remove the lid and turn the heat up to medium for 5–8 minutes, stirring frequently. Ground beef releases moisture as it cooks, and the uncovered simmer reduces it down to a proper stew consistency.
- The beef is clumping instead of crumbling: The pan wasn’t hot enough when the meat went in. Break the clumps apart with a wooden spoon and give it another 2–3 minutes on medium-high — the meat needs direct contact with a hot surface to brown properly.
- The paprika tastes bitter: It scorched in the pan. This happens when the heat is too high during the blooming step or the pan is dry. Next time, make sure there’s still some fat in the pan from the beef before the spices go in, and keep the heat at medium, not high.
- The stew tastes one-dimensional even after seasoning with salt: A small splash of red wine vinegar — about half a teaspoon — stirred in at the end adds brightness and pulls the flavors into focus without making it taste acidic.
- The red bell pepper is mushy: It went in too early or simmered too long. If you prefer it with a little texture, cut the pieces larger — about 1-inch chunks — and check the stew at the 10-minute mark rather than waiting the full 15.
Chilean Minced Beef and Paprika Stew
Ingredients
2 tablespoons olive oil - preferably extra virgin
1 large onion - finely chopped
2 cloves garlic - minced
500 grams ground beef (minced beef) - grass-fed for best flavor
2 teaspoons paprika - sweet, smoky variety recommended
1 teaspoon cumin
1 cup beef stock (beef broth or beef bouillon) - preferably homemade
1 large red pepper (red capsicum) - diced
1 cup cilantro - fresh, chopped
1 pinch salt - to taste
1 pinch ground black pepper - to taste
Instructions
- Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion, sautéing until translucent and just beginning to caramelize, about 10 minutes.
- Add the minced garlic, stirring continuously for 1 minute until fragrant, being cautious not to burn it.
- Increase the heat to medium-high and add the minced beef. Cook until browned and crumbled, about 7-8 minutes, using a wooden spoon to break apart the meat.
- Lower the heat to medium and stir in the sweet paprika and ground cumin, cooking for another minute to release their flavors.
- Pour in the beef broth and add the diced red bell pepper. Bring the mixture to a simmer, cover, and let it cook slowly for 15 minutes, stirring occasionally.
- Season the stew with salt and pepper to taste. Stir in the freshly chopped cilantro just before serving to maintain its vibrant color and fresh flavor.
Notes
Nutrition
FAQ
Can I use a leaner ground beef, like 90/10?
Yes, but the stew will be less rich and may stick more during browning. Add an extra teaspoon of olive oil when you cook the beef, and watch the heat — lean beef dries out faster.
What can I serve this with to make it a full meal?
Crusty bread is the most practical option — it soaks up the broth and adds no extra cooking. Cooked white rice or mashed potato also work well if you want something more substantial.
Can I use dried cilantro instead of fresh?
Dried cilantro won’t give you the same result here — it loses most of its flavor when dried and won’t brighten the dish the way fresh does. If you don’t have fresh cilantro, flat-leaf parsley is a better substitute.
How do I know the ground beef is fully cooked?
Ground beef is safe at an internal temperature of 160°F (71°C). Visually, it should show no pink anywhere in the pot — but a meat thermometer is the only reliable check, especially in a brothy stew where color can be misleading.
Can I double the recipe without changing anything?
You can double the ingredients, but use a larger pot — at least a 5-quart Dutch oven — so the beef browns rather than steams. You may also need to add 3–5 minutes to the simmering time to get the same consistency.
More mince recipes to try
- Hearty Beef Kale Soup
- Ecuadorian Beef Seco Simplified
- Spicy Beef Stuffed Peppers
- Hearty Criollo Beef Locro
