Ingredients
- 1 pound stewing beef (stewing beef, cut into 3/4-1 cubes or boneless beef of choice)
- 1/3 cup all-purpose flour
- 1 teaspoon paprika (hot paprika)
- 2 teaspoons salt
- 1 teaspoon ground pepper
- 1/4 cup dry red wine
- 2 medium yellow onions (finely sliced)
- 1 tablespoon paprika ( sweet paprika)
- 4 garlic cloves, chopped
- 2 to 3 bay leaves
- 1 can (28 ounce) tomatoes (roughly chopped or crushed by hand)
- 2 cups beef stock
- Pinch caraway seeds
- 2 medium potatoes (peeled and quartered)
- Olive oil (for browning the beef)
How to Make
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Step 1: In a shallow dish combine flour with salt, pepper and 1 teaspoon hot paprika. Lightly dredge the beef in the flour.
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Step 2: In a large, heavy-bottomed pot, heat oil and slowly brown beef (in batches if necessary) turning each piece for an even, dark colour (it's important to brown the meat thoroughly). Reduce heat and add red wine to the pot, stirring to scrape up all the brown bits. Remove beef and pan juices to a medium bowl.
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Step 3: Add in more oil to the pot if you need to. Add onions, saute over medium heat, adding 1 tablespoon mild paprika after a minute or two. Stir onions frequently and cook until very soft, about 10 minutes. Add garlic and continue to cook another 3–4 minutes.
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Step 4: Return browned beef and juices to the pot along with bay leaves, tomatoes, beef stock, and caraway seeds. Simmer, uncovered, for 1 1/2 hours. Add potatoes and cook for another 30 minutes, until mixture has the consistency of a very thick soup. Remove bay leaves then taste and adjust seasonings.
We hope you enjoy this recipe!
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