Save to Pinterest A hearty, robust stew featuring tender beef simmered with smoked paprika, garlic, and vegetables perfect for comforting meals on a budget.
This stew quickly became a family favorite after the first try. The smokiness of the paprika adds a unique depth I haven't found in other beef stews.
Ingredients
- Beef chuck: 800 g (1.75 lb), cut into 2.5 cm (1 inch) cubes
- Onions: 2 medium, finely chopped
- Garlic: 3 cloves, minced
- Carrots: 2 large, peeled and sliced
- Celery: 2 stalks, sliced
- Potatoes: 3 medium, peeled and cut into chunks
- Red bell pepper: 1, chopped
- Canned diced tomatoes: 400 g (14 oz)
- Smoked paprika: 2 tbsp
- Ground cumin: 1 tsp
- Dried thyme: 1 tsp
- Bay leaf: 1
- Salt: 1 tsp
- Freshly ground black pepper: ½ tsp
- Beef broth: 750 ml (3 cups)
- Tomato paste: 2 tbsp
- Olive oil: 2 tbsp
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 has brought my family together many cozy evenings, sharing stories over steaming bowls.
Notes
Serve with crusty bread or over cooked rice. Garnish with chopped parsley for freshness.
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.
Save to Pinterest This smoked paprika & garlic beef stew is sure to be a staple in your recipe box for years to come.
Questions & Answers
- → What cut of beef works best for this dish?
Beef chuck is ideal due to its marbling, which breaks down during slow cooking for tender, flavorful meat.
- → Can I add wine to enhance the flavor?
Yes, a splash of red wine added with the broth deepens the stew’s richness and complexity.
- → How long should the stew simmer?
Simmer gently for 1.5 to 2 hours until the beef is tender and vegetables are cooked through.
- → What vegetables complement smoked paprika and garlic here?
Carrots, celery, potatoes, and red bell pepper provide sweetness and texture that balance the smoky spices.
- → What are good serving suggestions for this dish?
Serve hot with crusty bread or over cooked rice for a filling meal; garnish with fresh parsley for brightness.