Save to Pinterest A hearty, robust stew featuring tender beef simmered with smoked paprika, garlic, and vegetables perfect for comforting meals on a budget.
I have enjoyed making this stew on chilly evenings as it fills the house with inviting aromas and warms everyone up.
Ingredients
- Meats: 800 g (1.75 lb) beef chuck cut into 2.5 cm (1 inch) cubes
- Vegetables: 2 medium onions finely chopped, 3 cloves garlic minced, 2 large carrots peeled and sliced, 2 stalks celery sliced, 3 medium potatoes peeled and cut into chunks, 1 red bell pepper chopped, 400 g (14 oz) canned diced tomatoes
- Spices & Seasonings: 2 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp dried thyme, 1 bay leaf, 1 tsp salt, ½ tsp freshly ground black pepper
- Liquids: 750 ml (3 cups) beef broth, 2 tbsp tomato paste, 2 tbsp olive oil
Instructions
- Step 1:
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat Add the beef in batches and brown on all sides Remove and set aside
- Step 2:
- Lower heat to medium Add onions and cook for 5 minutes until softened Stir in garlic and cook for 1 minute until fragrant
- Step 3:
- Stir in smoked paprika, cumin, and thyme Cook for 1 minute, stirring constantly
- Step 4:
- Add carrots, celery, potatoes, and bell pepper Mix well
- Step 5:
- Return the browned beef to the pot, then add the diced tomatoes, tomato paste, bay leaf, salt, and pepper
- Step 6:
- Pour in the beef broth, stirring to combine Bring to a simmer
- Step 7:
- Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until the beef is very tender and vegetables are cooked through
- Step 8:
- Discard bay leaf Taste and adjust seasoning if needed Serve hot
Save to Pinterest This stew always brings my family together especially on weekends when we enjoy it with crusty bread or over rice
Required Tools
Large Dutch oven or heavy-bottomed pot, sharp knife, cutting board, wooden spoon or spatula
Allergen Information
Contains None of the major allergens (milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soybeans) Check store-bought broth and tomato products for hidden allergens or gluten
Nutritional Information
Calories 450, Total Fat 18 g, Carbohydrates 34 g, Protein 38 g per serving
Save to Pinterest This stew is perfect for meal prep and tastes even better the next day
Recipe Questions & Answers
- → What cut of beef is best for this stew?
Beef chuck cut into cubes works well due to its tenderness and ability to absorb flavors during slow cooking.
- → Can I add wine to enhance the flavor?
Yes, a splash of red wine with the broth adds depth and richness to the dish.
- → How long should the stew simmer?
Simmer gently for 1.5 to 2 hours until the beef is very tender and vegetables are cooked through.
- → What spices complement the smoked paprika?
Ground cumin, dried thyme, and a bay leaf balance and enhance the smoky paprika flavors beautifully.
- → What are suitable side options?
Serve with crusty bread or over cooked rice to soak up the flavorful sauce.