Ingredients:
2 lbs beef chuck or short ribs, cut into chunks
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chili powder (optional for spice)
1 teaspoon salt
½ teaspoon black pepper
1 cup red wine (optional, for depth)
2 cups beef broth
1 cup crushed tomatoes
1 tablespoon Worcestershire sauce
2 bay leaves
1 teaspoon fresh thyme leaves
1 large carrot, sliced
1 red bell pepper, diced
Fresh parsley or cilantro, chopped (for garnish)
Instructions:
Sear the Meat:
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add the beef chunks and sear on all sides until browned. Remove and set aside.
Sauté the Aromatics:
In the same pot, add chopped onions and sauté until soft.
Stir in garlic, tomato paste, smoked paprika, cumin, chili powder, salt, and black pepper.
Cook for 1-2 minutes until fragrant.
Deglaze and Simmer:
Pour in red wine (if using) and scrape up the browned bits from the bottom.
Let it simmer for 2 minutes, then add beef broth, crushed tomatoes, Worcestershire sauce, bay leaves, and thyme.
Slow Cook:
Return the seared beef to the pot, cover, and simmer on low for 2-3 hours until the meat is tender.
After 1.5 hours, add carrots and bell peppers, and continue cooking.
Finish and Serve:
Remove bay leaves, adjust seasoning if needed, and stir well.
Garnish with fresh parsley or cilantro before serving.
Serve hot with crusty bread, rice, or mashed potatoes. Enjoy this rich, flavorful stew! 🍲🔥
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