Description
A hearty beef stew made with tender chunks of beef and flavorful ingredients.
Ingredients
Scale
- 2 lbs stewing beef or chuck roast, cut into 1-inch chunks
- 2 tablespoons olive oil or butter
- 1 large onion, sliced or chopped
- 3 cloves garlic, minced
- 1 bell pepper, chopped (optional)
- 2 tablespoons tomato paste
- 2 tablespoons sweet paprika (or a mix of sweet and smoked)
- 1 teaspoon caraway seeds (optional)
- 4 cups beef broth
- 1/2 cup sour cream or heavy cream
- 1–2 tablespoons flour (optional, for thickening)
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Heat olive oil or butter in a large pot over medium-high heat. Brown the beef in batches until well seared on all sides. Remove and set aside.
- In the same pot, sauté the onion until soft and golden, about 5 minutes. Add the garlic and bell pepper (if using) and cook for another minute.
- Stir in the tomato paste, paprika, and caraway seeds (if using), and cook 1–2 minutes to deepen the flavors.
- Return the browned beef to the pot and pour in the beef broth. Bring to a simmer.
- Cover and reduce heat to low. Simmer gently for 1–2 hours, or until the beef is fork-tender.
- Once the beef is tender, stir in sour cream or heavy cream until combined. If you want a thicker sauce, mix flour with a little water to form a slurry and stir it in; simmer a few more minutes until thickened.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
- This stew can be made a day in advance as the flavors deepen overnight.
- Serve with crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg