Robust beef simmered with smoked paprika, garlic, and vegetables for a rich, warming dish.
# What You’ll Need:
→ Beef & Marinade
01 - 1.75 lb beef chuck or stewing beef, cut into 1.2-inch cubes
02 - 2 tbsp smoked paprika
03 - 1 tsp salt
04 - ½ tsp freshly ground black pepper
→ Vegetables
05 - 2 medium onions, chopped
06 - 4 garlic cloves, minced
07 - 2 large carrots, peeled and sliced
08 - 2 celery stalks, sliced
09 - 1.1 lb waxy potatoes, peeled and diced
→ Liquids & Seasoning
10 - 2 tbsp tomato paste
11 - 1 2/3 cups beef stock
12 - 14 oz canned chopped tomatoes
13 - 2 bay leaves
14 - 1 tbsp Worcestershire sauce
15 - 1 tsp dried thyme
16 - 2 tbsp olive oil
→ Finishing
17 - 2 tbsp chopped fresh parsley (optional)
# How To Make:
01 - Combine beef cubes with smoked paprika, salt, and black pepper in a large bowl. Set aside to marinate while preparing vegetables.
02 - Heat olive oil in a large heavy-bottomed pot over medium-high heat. Brown beef in batches, transferring each batch to a plate.
03 - In the same pot, cook onions for 3 to 4 minutes until softened. Add garlic, carrots, and celery; sauté for an additional 3 minutes.
04 - Stir in tomato paste and cook for 1 minute. Return browned beef to the pot.
05 - Pour in beef stock, canned tomatoes, bay leaves, Worcestershire sauce, and dried thyme. Bring to a simmer, scraping browned bits from the bottom.
06 - Reduce heat to low, cover, and simmer for 60 minutes.
07 - Stir in diced potatoes and cook uncovered for 45 to 60 minutes more, until beef is tender and sauce thickens.
08 - Remove bay leaves. Adjust seasoning to taste.
09 - Serve hot, garnished with fresh parsley if desired.
