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 has been a family favorite for years especially on cold evenings when comfort food is a must.
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
- Black pepper: ½ tsp freshly ground
- 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 brings our family together often sparking stories and laughter around the dinner table
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 stew only gets better the next day making it perfect for meal prep or leftovers
Recipe FAQs
- → What cut of beef works best for this dish?
Beef chuck or stewing beef are ideal due to their marbling and toughness, which soften nicely during slow cooking.
- → Can I add red wine to enhance the flavor?
Yes, adding a splash of red wine to the broth deepens the taste and adds richness to the overall dish.
- → How long should the stew simmer for optimal tenderness?
Simmer the stew gently for about 1.5 to 2 hours until the beef is very tender and vegetables are cooked through.
- → Are there suitable vegetable substitutions?
You can substitute or add vegetables like parsnips, turnips, or mushrooms based on preference or availability.
- → What side dishes complement this meal?
Serving with crusty bread or steamed rice helps soak up the rich sauce, balancing the hearty flavors.
- → Is this dish suitable for dairy-free diets?
Yes, this preparation contains no dairy ingredients and fits well within dairy-free meal options.