Easy Beef Stew with Carrots, Peppers and Paprika
This simple beef stew is a nod to a Hungarian Goulash. Its deep, earthy red colour comes from a perfect combination of paprika, tomato paste, and slow-cooked capsicum. It's savoury and hearty, with tender melt-in-your-mouth beef and velvety carrots. Eating this dish feels like wrapping yourself in cashmere.
Traditionally, goulash is served in bowls with crusty bread on the side, making it more like a soup than a casserole paired with mash. In this recipe, we top it off with lots of fresh dill and dollops of sour cream.
Its flavour is even better the next day, so add this recipe to your Sunday cooking list and nourish your soul later in the week.
Ingredients 17
For The Stew
2 tbsp olive oil
900 g beef chuck, cut into 3cm cubes
1 1⁄2 tbsp plain flour
1⁄2 tsp salt
1 tsp black pepper
1 brown onion, cut into 2cm chunks
4 cloves garlic, finely chopped
1 red capsicum, deseeded, sliced into strips
2 carrots, peeled, cut diagonally into 3cm pieces
1 tbsp tomato paste
400 g tins tomatoes, diced
1 tbsp sweet paprika
1⁄2 tbsp smoked paprika
2 cups beef stock
To Serve
1⁄2 bunch dill, chopped
1⁄3 cup sour cream
bread, crusty
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Method 10
Pre-heat the oven to 160°C fan-forced.
Prepare your vegetables. Cut the into 2cm chunks. Finely chop the . Deseed the and slice into strips. Peel the and cut diagonally into 3cm pieces.
Cut the into 3cm cubes. In a large bowl combine the , and . Add the beef and toss to coat.
Pre-heat a large oven-proof cast iron pot over high heat. Add half of the and cook the for 3-4 mins, stirring constantly, until the onion is starting to become translucent.
Add the remaining and the and cook for 5 minutes, stirring often, until the beef browns on all sides.
Add the , , and diced and stir for 2-3 minutes, then add the and and mix.
Add the and bring to a gentle simmer, then cover with the lid and transfer to the oven to cook for 1 ½ hours, stirring every 30 minutes.
Remove from the oven, add the , recover the pan and cook for a further 30 minutes, adding a little water if it's looking too dry.
Once the stew has finished cooking, remove from the oven and season to taste with and .
Ladle into bowls and serve with a spoonful of , a sprinkling of and some fresh crusty bread.
Clove Kitchen's tips
If you want to make this a true one-pot meal, you can throw in some potatoes or parsnips along with the carrots for added heartiness.
Helpful tips
Can I use a different cut of beef for this stew?
Is it possible to make this stew in a slow cooker instead of the oven?
Can I add other vegetables to this beef stew?
How can I store and reheat any leftovers?
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Notes
12
