Pin it A robust, comforting beef stew rich with the warmth of smoked paprika and the depth of slow-cooked garlic, making budget-friendly cuts shine.
This stew has been a family favorite, warming us during cold evenings and bringing everyone together at the dinner table.
Ingredients
- Beef & Marinade: 800 g (1.75 lb) beef chuck or stewing beef, cut into 3 cm cubes, 2 tbsp smoked paprika, 1 tsp salt, ½ tsp freshly ground black pepper
- Vegetables: 2 medium onions, chopped, 4 garlic cloves, minced, 2 large carrots, peeled and sliced, 2 celery stalks, sliced, 500 g (1.1 lb) waxy potatoes, peeled and diced
- Liquids & Seasoning: 2 tbsp tomato paste, 400 ml (1 2/3 cups) beef stock, 400 g (14 oz) canned chopped tomatoes, 2 bay leaves, 1 tbsp Worcestershire sauce, 1 tsp dried thyme, 2 tbsp olive oil
- Finishing: 2 tbsp chopped fresh parsley (optional)
Instructions
- Step 1:
- In a large bowl, toss the beef cubes with smoked paprika, salt, and pepper. Let marinate while you prepare the vegetables.
- Step 2:
- Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown the beef in batches, transferring to a plate as you go.
- Step 3:
- In the same pot, add onions and cook for 3 4 minutes until softened. Add garlic, carrots, and celery cook for another 3 minutes.
- Step 4:
- Stir in tomato paste and cook for 1 minute. Return the beef to the pot.
- Step 5:
- Add beef stock, canned tomatoes, bay leaves, Worcestershire sauce, and thyme. Bring to a simmer, scraping up any browned bits from the bottom.
- Step 6:
- Reduce heat to low, cover, and simmer for 1 hour.
- Step 7:
- Add diced potatoes, stir, and continue simmering uncovered for another 45 60 minutes, or until the beef is tender and the sauce thickened.
- Step 8:
- Remove bay leaves. Taste and adjust seasoning if necessary.
- Step 9:
- Serve hot, garnished with fresh parsley if desired.
Pin it The first time we served this stew, my kids loved the rich flavor and kept asking for seconds it quickly became tradition on chilly nights.
Notes
For extra smokiness add a pinch of chipotle powder Swap beef for pork shoulder for an economical variation Serve with crusty bread or steamed rice Leftovers are even better the next day
Required Tools
Large heavy-bottomed pot or Dutch oven Sharp knife Cutting board Mixing bowl Wooden spoon
Nutritional Information
Calories: 480 Total Fat: 18 g Carbohydrates: 35 g Protein: 41 g
Pin it This stew develops even richer flavors the next day making it perfect for preparing ahead and enjoying again.
Recipe FAQs
- → What cut of beef works best?
Chuck or stewing beef cubes are ideal for slow cooking, as they become tender and flavorful over time.
- → Can I make this dish in advance?
Yes, the flavors deepen when refrigerated overnight, making leftovers even better the next day.
- → How can I add smokiness to the dish?
Enhance the smoky flavor by adding a pinch of chipotle powder alongside smoked paprika during marination.
- → What side dishes complement this stew?
Crusty bread or steamed rice are excellent choices to soak up the rich, flavorful sauce.
- → Is this stew gluten-free?
Using a gluten-free Worcestershire sauce ensures the dish remains gluten-free. Always check product labels to confirm.