Description
A hearty, flavorful stew made with tender beef, onions, paprika, and a variety of vegetables, traditionally slow-cooked to perfection. Perfect for a comforting meal.
Ingredients
Scale
- 3 tbsp cooking oil
- 1kg beef shanks or chuck roast, cut into 1-inch chunks
- 2 medium onions (preferably yellow or white), diced
- 5 garlic cloves, minced
- 2 medium tomatoes, chopped
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 tbsps sweet paprika powder
- ½ tsp caraway seeds
- ½ tsp black pepper
- 2 small bay leaves
- 4 cups of beef broth or beef stock
- 2 carrots, cut into 1–1/2 inch pieces
- 2 medium potatoes or russet potatoes, peeled and cut into chunks
- salt to taste
- chopped parsley for garnish
Instructions
- Sear beef chunks in a heavy-bottomed pot or dutch oven, then set aside.
- Using the same pot, sautee garlic and onions in cooking oil over medium-high heat for at least 10 minutes – until they are lightly brown.
- Add beef back to the pot followed by paprika powder, caraway seeds, black pepper, salt, bay leaves, and beef broth or beef stock. Let the mixture come to a soft boil. Lower the heat to medium low. Cover the pot and cook until beef pieces are tender adding potatoes, carrots, bell peppers and chopped tomatoes midway. To test, cooked beef should be almost as soft as the vegetables.
- Serve and garnish it with chopped fresh parsley.