Hi friends! I’d like you to meet my favorite sweater-weather dish. It’s warm, hearty, spicy, and excited to see you. It pairs well with crusty bread, some eggy noodles, or a couple glasses of cheap red. It’s also a kick-ass color and makes your house smell uhhhmazing.
As with many beef stew-y things, this recipe makes for plenty of leftovers and tastes even better after a day or two in the fridge. Just in case you hate sharing.
adapted from Saveur Magazine
- 3 tbsp olive oil
- 2 medium yellow onions
- 2 medium carrots
- 2 medium parsnips
- 1.5 lbs beef chuck
- 1/4 cup sweet paprika
- 1 1/2 tsp dried marjoram
- 1 tsp ground mustard
- 1/2 tsp cayenne
- 2 garlic cloves, minced
- 4 cups water (optional: 1 beef bouillon cube)
- 2 new potatoes
- 1 tomato
- 1 cubanelle pepper
- salt & pepper, to taste
- Dice onions, and chop carrots, parsnips, and beef chuck into 1/2″ pieces. Heat olive oil in a large pot over medium heat, then add onions, cover pot, and cook until soft and translucent, around 10 minutes. Stir occasionally.
- Increase heat to high; add beef and season with salt and pepper. Cook beef, stirring only once or twice, until lightly browned, about 6 minutes.
- Add paprika, marjoram, cayenne, mustard, and garlic; stir to combine. Cook until fragrant, around 2 minutes. Add water (and bouillon if you want), carrots, and parsnips. Bring to boil, then cover and let simmer at medium-low heat for 40 minutes.
- While simmering, peel and chop potatoes into 1/2″ pieces. Also core and chop tomato and cubanelle. Add potatoes to the pot and cook, uncovered, for roughly 20 minutes, until everything is tender. Add tomato and cubanelle and cook for another couple minutes.
- Salt to taste before serving. This is going to taste super boring unless it’s salted properly; the right amount of sodium is crucial to bringing the flavor out! Go slowly, but be persistent; salt, stir, taste, repeat. You’ll know when you’ve gotten it right.