Tender beef in smoky paprika, garlic, and vegetables yields a rich, warming dish great for family dinners.
# What you need:
→ Beef and Marinade
01 - 1.75 lbs beef chuck or stewing beef, cut into 1-inch cubes
02 - 1 tablespoon smoked paprika
03 - 1 teaspoon sweet paprika
04 - 1.5 teaspoons salt
05 - 0.5 teaspoon black pepper
→ Vegetables
06 - 2 medium onions, diced
07 - 3 cloves garlic, minced
08 - 2 large carrots, sliced
09 - 2 celery stalks, sliced
10 - 2 medium potatoes, peeled and cubed
11 - 1 red bell pepper, diced
→ Liquids & Flavor
12 - 2 tablespoons tomato paste
13 - 1 2/3 cups beef stock
14 - 1 cup dry red wine (optional, or substitute additional beef stock)
15 - 1 bay leaf
16 - 1 teaspoon dried thyme
17 - 2 tablespoons vegetable oil
→ To Finish
18 - 2 tablespoons chopped fresh parsley (optional)
# Directions:
01 - In a large bowl, combine beef cubes with smoked paprika, sweet paprika, salt, and black pepper. Allow to marinate for 10 minutes.
02 - Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sear beef cubes in batches until browned on all sides, transferring browned pieces to a plate as you work.
03 - Lower heat to medium. Add onions, garlic, carrots, and celery to the pot and sauté for about 5 minutes until softened.
04 - Stir in tomato paste and cook for 2 minutes, stirring constantly.
05 - Return seared beef and its juices to the pot. Add potatoes, red bell pepper, beef stock, red wine if using, bay leaf, and thyme. Stir well to incorporate.
06 - Bring mixture to a gentle simmer. Cover and cook on low heat for 2 hours, stirring occasionally, until beef is fork-tender and vegetables are fully cooked.
07 - Discard bay leaf. Adjust seasoning to taste. Serve hot, garnished with chopped fresh parsley if desired.
