Beef Stew-Paprikas with Potatoes
Updated: 1 day ago
When it comes to preparing a meal that is both satisfying and comforting, few dishes can rival a hearty combination of beef, peppers, and potatoes. This delightful recipe is not only easy to follow but also offers a wonderful opportunity to gather family and friends around the table for a warm and inviting Sunday lunch.
Ingredients and Quality Selection
The foundation of this dish lies in the quality of the ingredients used. For the beef, it is crucial to select meat that is not only flavorful but also tender. Opting for cuts with less fat ensures that the dish remains wholesome and allows the natural flavors of the meat to shine through. I personally recommend using beef pulp, which is known for its tenderness and ability to absorb the flavors of the accompanying spices and vegetables. This cut of meat works beautifully when slow-cooked, resulting in a melt-in-your-mouth experience that everyone will rave about.
Preparation Steps
The preparation of this meal is straightforward, making it an excellent choice for both novice cooks and seasoned chefs alike. Begin by gathering all your ingredients: fresh beef pulp, vibrant bell peppers in various colors, and hearty potatoes. The visual appeal of the dish is enhanced by using a mix of red, yellow, and green peppers, which not only add color but also contribute a range of flavors.
1. **Marinate the Beef**: Start by marinating the beef in a blend of your favorite spices, such as garlic, paprika, salt, and pepper. Allow it to sit for at least 30 minutes to absorb the flavors deeply. This step is essential for enhancing the taste of the meat.
2. **Prepare the Vegetables**: While the beef is marinating, chop the peppers and potatoes into bite-sized pieces. This ensures even cooking and makes for a more enjoyable eating experience. The sweetness of the peppers complements the savory beef perfectly, while the potatoes add a satisfying texture to the dish.
3. **Cooking Process**: In a large skillet or Dutch oven, heat a splash of olive oil over medium heat. Once hot, add the marinated beef, searing it until browned on all sides. This step locks in the juices, making the meat even more succulent. After the beef is browned, remove it from the skillet and set it aside.
4. **Sauté the Vegetables**: In the same skillet, toss in the chopped peppers and potatoes. Sauté them until they are slightly softened and begin to caramelize, which will enhance their natural sweetness. Once they are cooked to your liking, return the beef to the pan, mixing everything together.
5. **Simmer**: Add a splash of broth or water to the skillet, cover it, and let it simmer on low heat. This allows the flavors to meld beautifully and ensures that the beef becomes incredibly tender. Simmering for about 30 to 40 minutes will yield delicious results.
Serving Suggestions
Once the meal is ready, serve it hot, garnished with fresh herbs such as parsley or cilantro for an added layer of freshness. Pair it with a simple green salad or crusty bread to round out the meal. The vibrant colors of the dish, combined with the rich aroma wafting from the kitchen, will surely entice everyone to dig in.
Conclusion
This hearty meal of beef, peppers, and potatoes is more than just food; it is an experience that brings loved ones together. The ease of preparation, combined with the delightful flavors and textures, makes it an ideal choice for a Sunday family lunch. So gather your ingredients, follow the recipe, and enjoy the process of creating a meal that is both nourishing and memorable.
Ingredients: simple, total time: 6-8 serving
2 + 6 Tbsp Olive oil EVO/ divided or to taste
1 big head of onion/ cut into thin strips and halved
700 g beef with little fat/ cut into cubes
1. 5 Tbsp red ground pepper, allspice
5 bell peppers/3 red and 2 green/ cut into strips
1/2 green hot pepper/ finely chopped — optional, as you like spicy
4 cloves
750 g of potatoes/, sliced or diced
2 bay leaves
10 peppercorns/ optional
1/2 tsp salt/ or to taste
1 tsp black pepper, to taste/ or to taste
1 Tbsp tomato concentrate +100 ml water/ or 120 ml tomato puree — optional
1400 ml beef broth/ or water as needed
1 full Tbsp flour+100 ml water
1–2 Tbsp fresh parsley as you like/ optional
Preparation:
Prepare all the ingredients as described above. Place all chopped foods close to you.
Prepare all the vegetables from the description; wash, peel, and cut. The strips of peppers should be about 2 cm wide. If your pepper strips are longer, cut them in half.
Cut the veal into bite-size pieces.
Pour about 1400 ml into a medium pot and add 2 beef soup cubes; let it boil, then turn off the heat.
Put the meat in an oiled pan and fry until golden brown. Season with a little salt and ground black pepper.
Stew the meat for about 20–25 minutes on low, moderate heat, covered and stirring occasionally.
Remove from the pan along with the sauce; set aside.
Pour the 6 spoons of olive oil into a deep 4-liter pot — heat on a low, moderate heat.
Add the chopped onion to the ribs — fry in oil covered until soft and just a slightly brown, stirring occasionally every 4–5 minutes.
Immediately add the sliced peppers — mix everything well. Cover the pot and simmer for about 25 minutes, with occasional stirring every 5 minutes. Do not add any liquid now because the peppers will release their juice; it is important to stir occasionally and keep it covered!
When the peppers have softened, and they released juice, add a spoonful of red ground pepper — mix fast well about a minute.
Then add the fried meat with sauce - mix everything well for a few minutes.
Immediately add the tomato concentrate mixed with water, pour in 1/2 of the beef broth, and mix well again. Tomato concentrate is optional; you can leave it out.
Let it simmer for about 15–20 minutes, covered, over low to moderate heat.
After that, add the chopped potatoes and the rest of the beef broth — cook for another 45 minutes, half-covered, until the potatoes and meat are tender. During this cooking, add peppercorns, bay leaves, salt, and black pepper to taste.
If you find that the stew is a little chewy, feel free to add 1 teaspoon of sugar. (It depends on the tomato concentrate you use or tomato peeled.)
You can add 10 minutes before the end flour mixed with water if you like it a little thicker, or you can blend a couple of potatoes with a little water towards the end.)
Control the taste and add spices as needed!
A minute before the end, sprinkle with chopped parsley if you like; it's optional.
Serve warm with bread and desired salad.
Buon appetito!
"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹
NOTE:
If you want it spicy, add 1/2 teaspoon of smoked hot pepper or 1 whole chili pepper to your liking.
When you pour the broth, always add it gradually, always make sure that there is only enough broth to cover all the ingredients in the pot, so as not to make the stew rare. In case you have overdone the liquid, you have a solution to add a little flour mixed with water or to blend a few potatoes with a little water.
If you want to save money and time on this dish and have a larger family, you can serve this dish with gnocchi, polenta, or macaroni, which goes perfectly!
Keep the paprikash stew covered in the refrigerator for up to 4 days.
You can freeze the dish in special boxes with a lid for up to 2–3 months.
Do you want to try something a little different?
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