Beef Stew with Paprika

17/11/2023

The use of paprika in beef stew is a touch that adds depth and warmth. Here’s an Italian version of the dish, with a hint of the Mediterranean.

Ingredients

1 kg of beef for stewing (better if cut from parts like the shoulder or the topside)
2 tablespoons of extra virgin olive oil
2 medium onions, chopped
3 cloves of garlic, crushed
1 tablespoon of flour
2 tablespoons of sweet paprika (add smoked paprika too if you like)
1 tablespoon of tomato paste
500 ml of beef or vegetable broth
1 bay leaf
2-3 sprigs of fresh rosemary
Salt and pepper to taste
2-3 large potatoes, cut into cubes
2 carrots, sliced
(Optional) a glass of red wine

Preparation

In a large saucepan, heat the extra virgin olive oil and brown the beef pieces on all sides until they are golden brown, then set aside.
In the same saucepan, add the onions and garlic and sauté until they are soft and transparent.
Dust the flour and paprika over the sautéed mixture, stirring constantly for 2 minutes.
Add the tomato paste and, if used, the red wine. Allow the alcohol to evaporate.
Put the beef back into the saucepan, add the bay leaf, rosemary, salt, pepper, and cover with the broth.
Bring to a boil, then lower the heat and simmer with the lid on for at least 2 hours, until the beef becomes tender.
Add the potatoes and carrots and continue cooking for another 30 minutes, or until the vegetables are cooked.
Taste and adjust the seasoning with salt and pepper if necessary.

Remember to remove the bay leaf and rosemary sprigs before serving. The ideal is to accompany the beef stew with a good Italian red wine, perhaps a Chianti or a Barbera to highlight the spicy taste of paprika.

Curiosity

Paprika is a spice obtained from the grinding of some types of sweet and spicy peppers. It has South American origins but was adopted and made famous in Hungarian cuisine. Paprika can vary in flavor from sweet to very spicy, and the addition of smoked paprika can give your stew a more intriguing and complex taste.