Beef Stew with Paprika
(6 servings)
Ingredients:
5 lb. Boneless Beef Chuck Roast (see notes)
6 tbsp. Hungarian Sweet Paprika, divided
3 tsp. Kosher Salt, divided
1 tsp. Black Pepper
2 cups Beef Broth
¼ cup Tomato Paste
4 tbsp. Unsalted Butter
1 large Yellow Onion, finely chopped
2 tbsp. Caraway Seeds, lightly crushed
1/3 cup All-Purpose Flour
1 tbsp. Hungarian Hot Paprika
3 large Bay Leaves
2 tsp. Dried Marjoram
¼ cup Fresh Dill, finely chopped
1 tbsp. Cider Vinegar
as needed Sour Cream, to serve
Directions:
In a small bowl, combine 1 tbsp. sweet paprika, 2 tsp. salt and 1 tsp. pepper. Season the meat generously with this mixture. In a large Dutch oven over medium heat, melt butter. Add the onion and 1 tsp. salt. Cook until onion, stirring occasionally, is slightly brown, about 8-10 minutes. Stir in the caraway seeds and flour. Continue cooking, stirring, until flour begins to brown, about 2-4 minutes. Stir in hot paprika and remaining sweet paprika and cook until fragrant, about 30 seconds. Slowly whisk in broth and bring to a simmer, stirring frequently. Stir in the beef, bay leaves and marjoram. Bring this to a simmer over medium-high heat. Cover, place in a pre-heated 325-degree oven and cook for 2 hours. Remove from oven, uncover and stir before returning to the oven. Cook another 1 to 1½ hours or until a skewer inserted into the meat has no resistance. Remove from oven, stir and let stand 15 minutes. Now remove bay leaves and add dill and vinegar. Stir to combine and taste. Adjust seasoning with salt and pepper if needed. Ladle into bowls and serve with sour cream.
Notes: Trim fat from roast and cut into 1½ -inch pieces. Pat all the pieces dry with a paper towel.
Notes: Place oven rack in the lower-middle position before turning on the oven.
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