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Smoky Paprika Beef Stew with Red Peppers
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Ladle

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch cubes
  • 2 red bell peppers, sliced into strips
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 carrots, sliced
  • 4 cups beef broth
  • 2 tablespoons smoked paprika
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Pat the beef dry and season it with salt and pepper. Melt 1 tablespoon of butter in a large pot over medium-high heat, then brown the beef in batches until all sides are seared. Remove the beef and set it aside.
  • Lower the heat to medium and add the remaining tablespoon of butter. Cook the onion and carrots for 5 minutes until the onion softens. Stir in the garlic and cook for 1 minute more.
  • Sprinkle the flour over the vegetables and stir for 2 minutes to form a roux. Slowly whisk in the beef broth until the mixture is smooth and begins to thicken.
  • Return the beef to the pot along with the smoked paprika. Bring everything to a simmer, cover, and cook for 1 hour, stirring occasionally.
  • Add the red bell pepper strips and continue simmering uncovered for 20 minutes until the peppers are tender and the stew reaches a creamy consistency.
  • Taste and adjust salt if needed. Ladle into bowls and sprinkle with fresh parsley before serving.

Notes

For a deeper smoky flavor, toast the paprika briefly in the pot before adding the broth. If the stew thickens too much while sitting, stir in a splash of warm broth when reheating. Leftovers keep well in the fridge for three days and taste even better the next day as the peppers mellow.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Ladle