Tender beef with smoked paprika, garlic, and vegetables simmered to rich, hearty perfection.
# What You'll Need:
→ Meats
01 - 1.75 lb beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 medium onions, finely chopped
03 - 3 cloves garlic, minced
04 - 2 large carrots, peeled and sliced
05 - 2 stalks celery, sliced
06 - 3 medium potatoes, peeled and cut into chunks
07 - 1 red bell pepper, chopped
08 - 14 oz canned diced tomatoes
→ Spices & Seasonings
09 - 2 tbsp smoked paprika
10 - 1 tsp ground cumin
11 - 1 tsp dried thyme
12 - 1 bay leaf
13 - 1 tsp salt
14 - ½ tsp freshly ground black pepper
→ Liquids
15 - 3 cups beef broth
16 - 2 tbsp tomato paste
17 - 2 tbsp olive oil
# How to Make It:
01 - Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and brown on all sides. Remove beef and set aside.
02 - Lower heat to medium. Add onions and cook for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
03 - Stir in smoked paprika, ground cumin, and dried thyme. Cook for 1 minute, stirring constantly to release aromas.
04 - Add carrots, celery, potatoes, and bell pepper to the pot. Mix well to incorporate ingredients evenly.
05 - Place browned beef back into the pot. Add canned diced tomatoes, tomato paste, bay leaf, salt, and black pepper.
06 - Pour in beef broth and stir to combine. Bring mixture to a simmer over medium heat.
07 - Cover and simmer gently for 1.5 to 2 hours, stirring occasionally, until beef is very tender and vegetables are cooked through.
08 - Remove bay leaf. Taste and adjust seasoning as needed. Serve hot, optionally garnished with fresh parsley.
