Robust stew of beef, peppers, and paprika, served with warm crusty bread for chilly days.
# What You'll Need:
→ Beef & Broth
01 - 3.3 lbs beef chuck, cut into 1-inch cubes
02 - 2 tbsp vegetable oil
03 - 6 cups beef broth
04 - 2 tbsp tomato paste
→ Vegetables
05 - 3 large yellow onions, finely chopped
06 - 3 cloves garlic, minced
07 - 2 large red bell peppers, diced
08 - 2 large carrots, peeled and sliced
09 - 28 oz canned diced tomatoes, drained
10 - 3 medium potatoes, peeled and diced
→ Spices & Seasoning
11 - 3 tbsp sweet Hungarian paprika
12 - 1 tsp smoked paprika
13 - 1 tsp lightly crushed caraway seeds
14 - 2 tsp salt, plus more to taste
15 - 1 tsp freshly ground black pepper
16 - 2 bay leaves
→ To Serve
17 - 1 large loaf crusty bread (e.g., sourdough or country bread)
18 - Chopped fresh parsley (optional)
# Directions:
01 - Heat vegetable oil in a large Dutch oven over medium-high heat. Brown beef cubes in batches, searing all sides. Transfer to a plate and set aside.
02 - In the same pot, cook chopped onions for 6 to 8 minutes until soft and golden. Add minced garlic and cook for an additional minute.
03 - Stir in sweet Hungarian paprika, smoked paprika, and caraway seeds. Cook for 1 minute to release aromas.
04 - Return browned beef to the pot. Add tomato paste and stir, cooking for 2 minutes.
05 - Mix in bell peppers, carrots, potatoes, and drained tomatoes. Pour in beef broth, add bay leaves, salt, and pepper. Stir well to combine.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer gently for 2 hours, stirring occasionally until beef is tender and vegetables softened.
07 - Remove bay leaves. Taste and adjust salt and pepper as needed. Serve hot with slices of crusty bread and parsley garnish if desired.
