A rich, slow-simmered stew perfect with a glass of Sobels 2021 Cabernet Shiraz.
Ingredients (Serves 4–6)
1 kg beef chuck or gravy beef, cut into large cubes
2 tbsp olive oil
2 large brown onions, finely sliced
3 cloves garlic, minced
2 tbsp Hungarian sweet paprika
1 tsp smoked paprika
1 tsp caraway seeds (optional but traditional)
2 tbsp tomato paste
2 cups beef stock
1 cup crushed tomatoes
2 medium potatoes, peeled and diced
1 red capsicum, diced
1 carrot, sliced
1 bay leaf
Salt and cracked black pepper
Fresh parsley, finely chopped (for garnish)
Optional for serving
Crusty bread or sourdough
A dollop of sour cream
Method
- Sear the beef. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Season beef with salt and pepper and brown in batches until caramelised. Remove and set aside.
- Build the base. In the same pot, reduce heat to medium and cook onions for about 8–10 minutes until soft and lightly golden. Add garlic and cook for 1 minute.
- Add spices. Stir in paprika, smoked paprika and caraway seeds. Cook briefly (about 30 seconds) to release the aroma, being careful not to burn the paprika.
- Create the stew. Add tomato paste and stir through the onions. Return beef to the pot and pour in beef stock and crushed tomatoes. Add bay leaf.
- Slow simmer. Bring to a gentle simmer, cover partially and cook for 1½ hours, stirring occasionally.
- Add vegetables. Add potatoes, capsicum and carrot. Continue simmering for 30–40 minutes until the beef is tender and the sauce thickens.
- Finish and serve. Season to taste. Sprinkle with fresh parsley and serve hot with crusty bread.
