A classic beef stew, slow-cooked with the mellowness of paprika.

Super tender... you can mash the beef cubes with a fork. Perfect for bariatric eating. I serve with a side dish of pan-roasted parsnips & carrots - boil peeled vegetables until tender and finish to golden in olive oil salt and pepper. Delicious.


  • One 3 pound boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2 inch cubes
  • Salt
  • 1/3 cup sweet paprika - buy fresh for this dish
  • One 12 ounce jar roasted red peppers, drained and rinsed
  • 2 tablespoons tomato paste
  • 3 teaspoons white vinegar
  • 2 tablespoons vegetable oil
  • 3 large onions, diced
  • Sea salt and ground black pepper
  • 1 bay leaf
  • 1/2 cup beef broth
  • 1/4 cup sour cream


  • Process paprika, roasted peppers, tomato paste, and vinegar in food processor until smooth and creamy.
  • Cook onions with 2 teaspoons salt in vegetable oil in large Dutch oven over medium high heat; stirring occasionally, until onions soften, 8 to 10 minutes.
  • Stir in paprika mixture, add bay leaf and cook, stirring occasionally, for 2 minutes.
  • Add beef and stir until well coated.
  • Scrape down sides of pot, cover and adjust heat to low simmer.
  • Cook until meat is almost tender, 2 to 2 1/2 hours, stirring every 30 minutes.
  • Add beef broth and continue to cook until fork slips easily in and out of beef, about 30 minutes longer.
  • Remove from heat, skim fat from surface; remove bay leaf, adjust seasonings with salt and pepper, serve hot.
  • Serve with dollop of sour cream.
August 15, 2019
Tags: Beef entrees Fall
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