Paprika Beef, Tomato and Mushroom Stew

All hail to the mighty stew!

If you are anything like me, I thrive on these kind of comforting meals during winter time in South Africa. I’m such a sucker for a steamy bowl of stew – I don’t even mind if it’s served with rice or bread or anything really. Just gimme my bowl…

Our weather isn’t half as bad as in the north, and the lovely sunny winter days we have in the City of Gold kind of makes me feel bad for complaining about the chills all the time.

Nevertheless, this Beef Stew is definitely a great stew for winter.

Rich and nourishing, it consists of slow cooked beef in a tomato and paprika sauce with mushrooms and chunks of potato – perfect to freeze for a quick and easy midweek meal.

My lovely friend Sam from Pomegranate Days, shared this mouthwatering stew a week or so ago, and I just had to continue on this path of comfort – shared with the aim to improve your mood or restore a sense of physical well-being.

You can just skip therapy all together and enjoy some stew instead…

Print Recipe

Paprika Beef, Tomato and Mushroom Stew

Slow cooked beef in a rich tomato and paprika sauce, with mushrooms and potato.

Votes: 3
Rating: 5
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Rate this recipe!

Course

sunday lunch

Prep Time

15 min

Cook Time

4 hours

Servings

servings MetricUS Imperial

Ingredients

• 15 ml olive oil
• 1 kg beef stewing meat cubed
• 2 teaspoons flour
• 3 tablespoons butter
• 1 large onion finely chopped
• 1 teaspoon crushed garlic
• 2 bird eye chili finely chopped
• 2 cups mushrooms chopped
• 10 ml smoked paprika
• 1 bouquet garni with rosemary, thyme and parsley
• salt and black pepper to season
• 1 tin chopped and peeled tomatoes
• 1 cup beef stock
• 1 cup red wine
• 2 large potatoes peeled and cubed
• fresh rosemary to garnish

Course sunday lunch Prep Time 15 min Cook Time 4 hours Servings servings MetricUS Imperial Ingredients 15 ml olive oil 1 kg beef stewing meat cubed 2 teaspoons flour 3 tablespoons butter 1 large onion finely chopped 1 teaspoon crushed garlic 2 bird eye chili finely chopped 2 cups mushrooms chopped 10 ml smoked paprika 1 bouquet garni with rosemary, thyme and parsley salt and black pepper to season 1 tin chopped and peeled tomatoes 1 cup beef stock 1 cup red wine 2 large potatoes peeled and cubed fresh rosemary to garnish

Votes: 3 Rating: 5 You: Rate this recipe!

Instructions

1. Heat the olive oil in a large iron skillet pot and brown the meat.
2. Remove the meat from the pot and sprinkle with flour. Set aside.
3. Add the butter to the pot and saute the onion, garlic and chili for a few minutes.
4. Add the mushrooms, and saute for a few minutes.
5. Add the spices and herbs, and mix it through.
6. Now add your liquids. The tin of tomatoes, stock and wine.
7. Next transfer the browned meat to the pot and stir it all through.
8. Simmer, covered for 3 hours, checking for enough liquids as you go.
9. After 3 hours of cooking time, add the chopped potatoes, cover and cook for another hour.
10. Before serving, remove the bouquet garni and garnish with fresh rosemary.
11. Serve with your choice of starch.

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