Bell Pepper Paprika Beef Stew
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 1.5 pounds beef stew meat
- 3 bell peppers (mixed colors), sliced
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 tablespoons paprika
- 1 (14 oz) can diced tomatoes
- 3 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a skillet over medium heat. Add the beef stew meat and brown it on all sides for about 5 minutes.
- Transfer the browned beef to the slow cooker.
- Add the sliced bell peppers, diced onion, minced garlic, paprika, diced tomatoes, beef broth, salt, and black pepper to the slow cooker.
- Stir everything together to combine.
- Cover and cook on low for 8 hours until the beef is tender.
- Ladle into bowls and top with the chopped parsley before serving.
Notes
Use a mix of sweet and smoked paprika if you want more depth, and slice the peppers into thick strips so they hold their shape after long cooking. Leftovers reheat well on the stovetop with a splash of extra broth to loosen the consistency.
Course: Main Course
Cuisine: Hungarian
Equipment: Slow Cooker, Large Skillet
Cuisine: Hungarian
Equipment: Slow Cooker, Large Skillet