Beef Stew-Paprikas with Potatoes

Sep 17
4 min read

Updated: Oct 7

Beef Stew-Paprikas with Potatoes

## Hearty Beef, Peppers, and Potatoes: A Perfect Sunday Family Meal

A wonderful and hearty meal of beef, peppers, and potatoes. The preparation is not difficult, and it is easy to prepare. The meat is fantastically soft and very tasty. With this dish, it is very important to choose quality meat with less fat. I used beef pulp meat. The meal is ideal for a Sunday family lunch. Follow recipe.

Beef-Stew-Paprikas-with-Potatoes — **Beef Stew-Paprikas with Potatoes**

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 ribs 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 peeled — 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 spoon 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 a few minutes.
Immediately add the tomato concentrate mixed with water, pour 1/2 of the beef broth, — mix well again. Tomato concentrate is optional, you can leave it out.
Let it simmer for about 15–20 minutes covered to low, moderate heat.
After pastime, add the chopped potatoes and 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, 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 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!

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.