Save 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 favorite in my household for cool evenings and gatherings.
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 My family loves gathering around this stew especially when topped with fresh crusty bread and parsley garnish.
Notes
Serve with crusty bread or over cooked rice for a complete meal.
Required Tools
Large Dutch oven or heavy-bottomed pot, sharp knife, cutting board, wooden spoon or spatula.
Allergen Information
Contains no major allergens but check store-bought broth and tomato products for hidden allergens or gluten.
Save This beef stew is a comforting classic that gets better the next day. Perfect for meal prep or family dinners.
Recipe FAQ Section
- → What cut of beef works best?
Beef chuck is ideal due to its marbling and tenderness after slow cooking, but brisket or stewing beef are good alternatives.
- → Can smoked paprika be substituted?
Regular paprika can be used, but smoked paprika adds a distinctive smoky depth that enhances the stew's flavor.
- → How long should the stew simmer?
Simmer gently for 1.5 to 2 hours until the beef is tender and the vegetables are cooked through.
- → Are there suggested accompaniments?
Serving with crusty bread or cooked rice complements the stew and helps soak up the rich sauce.
- → Is it possible to add wine?
Yes, adding a splash of red wine to the broth will deepen the stew's flavor profile.