This beef stew is absolutely delicious. This is what I call soul food. It will literally warm you up on a cold winter evening. Yes, it takes a few hours to cook and simmer but the end result is nothing short of wonderful. Serve this over egg noodles, or any other pasta that you prefer. Be sure to use sweet paprika, it will really make a difference in the taste. Enjoy!
1 (3½- to 4-pound) boneless beef chuck-eye roast, trimmed of excess fat and cut into 1½-inch cubes
⅓ cup sweet paprika
1 (12-ounce) jar roasted red peppers, drained and rinsed
2 tablespoons tomato paste
3 teaspoons white vinegar
2 tablespoons vegetable oil
4 large onions, diced small (about 6 cups)
4 large carrots, peeled and cut into 1-inch-thick rounds (about 2 cups)
1 bay leaf
1 cup beef broth, warmed
1. Start off by trimming any excess fat, and cutting the boneless beef chuck roast into 1 ½ inch cubes.
2. Salt the meat with 1 teaspoon of salt and set aside for 15 minutes.
3. Meanwhile, dice 4 large onions (to make about 6 cups) and combine diced onions, 1 teaspoon salt, and 2
tablespoons of vegetable oil in a Dutch oven. Cover and bring to medium heat, stirring occasionally until onions
begin to soften.
4. While the onions are cooking, we are going to combine ⅓ cup sweet paprika, 12-ounce jar of
roasted red bell peppers (drain and rinse prior), 2 tablespoons of tomato paste and 2 tablespoons of white
vinegar. Place these ingredients into a food processor and pulse for 1-2 minutes until it forms into a paste.
5. Once the onions have softened (about 10 minutes) add the paprika paste to the onions, mix and cook on
medium high heat for about 2 minutes, scraping down the sides as needed.
6. Then add the beef, carrots (which have been peeled and cut into 1 inch thick rounds to equal about 2 cups), and
1 bay leaf into the Dutch oven mix well, cover tightly with lid and place into the oven.
7. The rack in the oven should be positioned to lower middle level, and the oven preheated to 325 degrees F.
8. Set your timer for 2 hours, stir about every 30 minutes and scrape down the sides as needed.
9. After two hours of cooking, add enough beef broth just so the meat is about ¼ inches above the liquid (beef
should not be completely submerged). Cover and cook for another 30 minutes.
10. Lastly, add the last tablespoon of white vinegar to the stew, stir, and it is ready to be served over potatoes, or
11. Stew can be refrigerated for up to 2 days and before reheating the stew skim off the hardened fat.