Tender beef simmered with smoked paprika, garlic, and tomato for a warm, flavorful dish.
# What You Need:
→ Beef
01 - 1.75 lb beef chuck or stewing beef, cut into 1-inch cubes
02 - 2 tbsp plain flour
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ Vegetables & Aromatics
05 - 2 tbsp olive oil
06 - 1 large onion, diced
07 - 4 garlic cloves, minced
08 - 2 medium carrots, sliced
09 - 2 celery sticks, sliced
10 - 2 medium potatoes, peeled and diced
11 - 1 red bell pepper, diced
→ Liquids & Seasoning
12 - 2 tbsp tomato paste
13 - 2 tsp smoked paprika
14 - 1 tsp sweet paprika
15 - 1 tsp dried thyme
16 - 1 bay leaf
17 - 1 ⅔ cups beef stock
18 - 14 oz canned chopped tomatoes
19 - 1 tbsp Worcestershire sauce (optional, omit for gluten-free)
20 - Salt and pepper, to taste
→ Garnish (optional)
21 - Fresh parsley, chopped
# How to Make It:
01 - In a large bowl, toss beef cubes with flour, salt, and pepper until evenly coated.
02 - Heat 1 tbsp olive oil over medium-high in a heavy-bottomed pot. Sear half the beef until browned on all sides, about 5 minutes. Remove and repeat with remaining beef and oil.
03 - Reduce heat to medium. Add onion, carrot, celery, and bell pepper to pot. Sauté for 5 minutes until softened. Add garlic and cook 1 minute until fragrant.
04 - Stir in tomato paste, smoked paprika, sweet paprika, and thyme. Cook 1 minute until aromatic.
05 - Return beef and juices to pot. Add potatoes, bay leaf, beef stock, canned tomatoes, and Worcestershire sauce. Stir well and bring to a simmer.
06 - Reduce heat to low. Cover and simmer gently for 2 hours, stirring occasionally, until beef is very tender.
07 - Remove bay leaf. Adjust salt and pepper to taste.
08 - Serve hot, garnished with chopped parsley if desired.
