Recipe for Paprika Beef Stew with red wine, tomatoes and mushrooms
15 ml olive oil
1 kg beef stewing meat cubed
2 teaspoons flour
3 tablespoons butter
1 large onion finely chopped
1 teaspoon crushed garlic
2 bird eye chili finely chopped
2 cups mushrooms chopped
10 ml smoked paprika
1 bouquet garni with rosemary, thyme and parsley
salt and black pepper to season
1 tin chopped and peeled tomatoes
1 cup beef stock
1 cup red wine
2 large potatoes peeled and cubed
fresh rosemary to garnish
Heat the olive oil in a large iron skillet pot and brown the meat.
Remove the meat from the pot and sprinkle with flour. Set aside.
Add the butter to the pot and saute the onion, garlic and chili for a few minutes.
Add the mushrooms, and saute for a few minutes.
Add the spices and herbs, and mix it through.
Now add your liquids. The tin of tomatoes, stock and wine.
Next transfer the browned meat to the pot and stir it all through.
Simmer, covered for 3 hours, checking for enough liquids as you go.
After 3 hours of cooking time, add the chopped potatoes, cover and cook for another hour.
Before serving, remove the bouquet garni and garnish with fresh rosemary.
Serve with your choice of starch.
Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.