Beef stew with paprika and root vegetables
A rich beef stew with tomato, paprika, carrots and parsnips, simmered until the meat is tender. Even better the next day.
- 2 h 05Time
- 47 minHands-on
- 4Portions
- ≈ 55 krper portion
- 760kcal per portion
Ingredients for 4 portions
- 700 gBeef chuck
- 2 tbspPlain flour
- 2 tbspButter
- 2Yellow onions, chopped
- 2 clovesGarlic, chopped
- 2 tbspTomato paste
- 1 tbspPaprika
- 400 gCrushed tomatoes
- ≈ 4 dlWater
- 1 cubeBeef stock
- 2Bay leaves
- 1 tspThyme, dried
- 3Carrots
- 2Parsnips
- 1Bell pepper, red
- to tasteSalt
- to tasteBlack pepper
On the side
- 1 kgPotato
- 1 dlCrème fraîche, to serve (optional)
Method
- Cut the beef into 3 cm pieces and pat dry. Season with salt and pepper and toss in the flour.
- Brown the meat in butter in batches in a heavy pot until well coloured all over. Set aside.
- Fry the onion and garlic in the pot for a few minutes. Stir in the tomato paste and paprika and fry for another minute. Return the meat and add the crushed tomatoes, water, stock cube, bay leaves and thyme. Bring to the boil.
- Simmer the stew under a lid for 1 hour.
- Peel the carrots and parsnips and cut them into chunks. Deseed the pepper and cut it into pieces.
- Add the root vegetables and pepper to the pot and simmer for another 30 minutes, until the meat is tender and the vegetables are soft.
- Peel the potatoes and put them on to boil in salted water.
- Boil the potatoes until tender, about 20 minutes.
- Remove the bay leaves and season the stew with salt and pepper. Serve with the potatoes and a dollop of crème fraîche.
The cost is estimated from Swedish grocery prices.
