Recipe adapted from http://cooking.nytimes.com/recipes/7740-beef-stew-with-sweet-and-hot-paprika
Ingredients
1.5kg beef stew meat or 4 pounds short ribs with bone, in 2-inch chunks
½ cup extra virgin olive oil
3 tablespoons sweet paprika, Spanish or Hungarian
Salt and freshly ground black pepper
3 large onions, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
¼ teaspoon hot paprika or cayenne, or to taste
1 cup dry red wine
1 ½ cups chopped, seeded canned plum tomatoes, with some juice
Grated zest of 1 lemon
1 bay leaf, sprig fresh marjoram and sprig rosemary, tied together
MethodPlace meat in a bowl, add 1/4 cup oil, 1 tablespoon paprika, salt and pepper. Rub seasonings all over meat. Cover and allow to marinate 2 hours at room temperature or overnight in refrigerator.
Place a large skillet over medium-high heat, add 2 tablespoons oil and brown meat on all sides in stages to keep from crowding, adding more oil if needed. Transfer meat to a heavy casserole or a large tagine. Lower heat, add remaining oil and onions and sauté until tender. Add garlic, cumin, hot paprika or cayenne and remaining sweet paprika and sauté a few minutes more. Add wine, simmer briefly, then transfer contents of skillet to casserole with meat.
Add tomatoes, lemon and herbs to meat, and more salt and pepper if needed. Cover casserole and simmer on low heat until meat is tender, 2 1/2 to 3 hours. Adjust seasoning as needed. Remove herb bundle and serve.
1.5kg beef stew meat or 4 pounds short ribs with bone, in 2-inch chunks
½ cup extra virgin olive oil
3 tablespoons sweet paprika, Spanish or Hungarian
Salt and freshly ground black pepper
3 large onions, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
¼ teaspoon hot paprika or cayenne, or to taste
1 cup dry red wine
1 ½ cups chopped, seeded canned plum tomatoes, with some juice
Grated zest of 1 lemon
1 bay leaf, sprig fresh marjoram and sprig rosemary, tied together
MethodPlace meat in a bowl, add 1/4 cup oil, 1 tablespoon paprika, salt and pepper. Rub seasonings all over meat. Cover and allow to marinate 2 hours at room temperature or overnight in refrigerator.
Place a large skillet over medium-high heat, add 2 tablespoons oil and brown meat on all sides in stages to keep from crowding, adding more oil if needed. Transfer meat to a heavy casserole or a large tagine. Lower heat, add remaining oil and onions and sauté until tender. Add garlic, cumin, hot paprika or cayenne and remaining sweet paprika and sauté a few minutes more. Add wine, simmer briefly, then transfer contents of skillet to casserole with meat.
Add tomatoes, lemon and herbs to meat, and more salt and pepper if needed. Cover casserole and simmer on low heat until meat is tender, 2 1/2 to 3 hours. Adjust seasoning as needed. Remove herb bundle and serve.
