oven to 325 degrees F.
Puree the paprika, roasted red peppers, tomato paste, 2 tsps of vinegar and 1 tblsp of the oil.
|Trim and discard
any large chunks of fat from the beef. Cut the beef into 1.5
Lightly salt the beef and set aside for 15 minutes.
|Dice the onions and sautee with 1 tbsps of oil.|
|Be sure to use a pot or dutch oven with an oven safe lid.|
|When the onions
are soft and golden brown, stir through the puree.
Cook for 1-2 minutes.
|Cut the carrots
into bite size pieces.
Add the beef, bay leaf and carrots to the pot. Stir thoroughly to combine.
|Cover the pot
and place into the preheated oven for 2-2.5 h.
Take out of the oven every 30 minutes and stir.
if the liquid has reduced such that the beef protrudes from the cooking
liquid more than a 1/4 inch or so, add enough beef broth to almost
Use a spatula to scrape down the sides to prevent burning.
|The 3rd stir.|
|After 2-2.5 h,
remove from heat and skim of any excess fat.
Stir through the final tsp of vinegar.
|Add salt and
pepper to taste. Optionally stir 1/3 cup of sour cream
through the stew, or dollop on top.
Serve over potatoes, dumplings or noodles.
batch. This time 8 oz. of mushrooms were added along with the
It was served over homemade egg noodles.