Slow-cooked beef with smoky paprika, veggies, and rich broth for a warming, flavorful meal.
# What You Need:
→ Beef
01 - 1.2 pounds beef chuck or stewing beef, cut into 1.5-inch cubes
→ Vegetables
02 - 2 medium onions, chopped
03 - 3 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 2 celery stalks, sliced
06 - 1 large red bell pepper, diced
07 - 1 can (14 ounces) diced tomatoes
→ Seasonings
08 - 2 tablespoons smoked paprika
09 - 1 teaspoon sweet paprika
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon dried thyme
12 - 1 bay leaf
13 - 1/2 teaspoon salt, or more to taste
→ Liquids
14 - 3 cups low-sodium beef broth
15 - 2 tablespoons tomato paste
→ Finishing
16 - 2 tablespoons olive oil
17 - 2 tablespoons chopped fresh parsley, for garnish
# Directions:
01 - Pat beef cubes dry with paper towels. Season lightly with salt and black pepper.
02 - In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Working in batches, sear the beef on all sides until well browned. Remove browned beef and set aside.
03 - Reduce heat to medium. Add onions and cook until translucent, about 4 minutes. Add garlic, carrot, celery, and red bell pepper. Cook for an additional 5 minutes until vegetables are softened.
04 - Stir in smoked paprika, sweet paprika, and dried thyme. Cook for 1 minute, stirring frequently, until spices are aromatic.
05 - Return beef and any juices to the pot. Stir in tomato paste, diced tomatoes, bay leaf, and beef broth.
06 - Bring mixture to a gentle simmer. Cover and cook on low heat for 2 hours, stirring occasionally, until beef is fork-tender and sauce is thick and rich.
07 - Remove and discard bay leaf. Adjust salt and pepper to taste as needed.
08 - Ladle the stew hot into bowls and garnish with chopped fresh parsley.
