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- 4 cups low-sodium chicken stock
- 2 tbsp (30ml) vegetable oil
- 3 lbs (1.25kg) whole boneless beef chuck roast, cut into 2” cubes
- 4 medium carrots (275g), cut into 2” pieces
- 2 small stalks celery (85g), cut into 1” pieces
- 1 large yellow onion, thinly sliced (275g)
- 2 red bell peppers, thinly sliced (225g)
- 4 cloves garlic, crushed
- 1 tablespoon caraway seeds, toasted and ground
- 1/2 cup sweet Hungarian paprika (55g)
- 1 tbsp (15ml) soy sauce
- 1 large tomato, diced
- 2 bay leaves
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 tablespoons flour (20g)
- ½ lb (225g) Yukon Gold potatoes, peeled and cubed
- 1 to 2 tablespoons (15 to 30ml) red wine vinegar
- Chopped fresh parsley leaves, for serving
- Adjust oven rack to lower position and preheat oven to 300°F. In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef with salt and pepper and add to Dutch oven in a single, well-spaced layer, working in batches if necessary. Cook, turning occasionally, until beef is well browned on all sides, about 4-6 minutes. Remove beef from Dutch oven and set aside.
- Add carrots, celery, onion, peppers, and garlic and cook until onion and peppers are softened and lightly browned, about 8 minutes.
- Add paprika and caraway seeds and cook, stirring, until fragrant, about 30 seconds. Add chicken stock/gelatin mixture, followed by soy sauce, bay leaves, rosemary and thyme.
- Coat seared beef cubes with flour. Add beef and any juices accumulated to the Dutch oven. Stir to combine and return to a simmer over medium heat. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 1/2 hours. Liquid should remain at a slow, steady simmer throughout. Adjust oven temperature if necessary during cooking.
- Remove stew from oven. Add potatoes to the stew, return to oven, and continue to cook, partially covered, until beef and potatoes are tender and broth has thickened, 45 minutes to 1 hour. Using a ladle, skim off any excess fat from the surface of the stew and discard.
- Remove stew from oven. If necessary, place over a burner and simmer for up to 15 minutes to reduce to desired consistency. Add 1 to 2 tablespoons vinegar (to taste). Season to taste with salt and pepper if necessary.
- Serve on top of buttered egg noodles or spaetzle, sprinkled with parsley. Alternatively, let cool overnight or refrigerate for up to 5 days and reheat to serve
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