Beef Stew With Sweet and Hot Paprika

Name: Beef Stew With Sweet and Hot Paprika
Total time: 3 h
Yield: 6 servings
Cuisine: italian
Ingredients: 3 pounds beef stew meat or 4 pounds short ribs with bone, in 2-inch chunks; 1/2 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; 1/4 teaspoon hot paprika or cayenne, or to taste; 1 cup dry red wine; 1 1/2 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

Recipe from Joyce Goldstein

Adapted by Florence Fabricant

Updated June 10, 2024

Total Time: 3 hours, plus marinating
Rating: 4(167)
Comments: Read comments

After a tasting session focusing on Priorat wines back in 2005, Florence Fabricant was looking for a meal pairing that could stand up to the wines’ heft. She found what she was looking for in a beef stew featured in "Italian Slow and Savory" by Joyce Goldstein. She adapted it by swapping the stew meat for short ribs, and cooking it in a Dutch oven or heavy casserole, but if a tagine is available to you, that also works. “If you use a tagine for the recipe, it must be a large one, about 17 inches in diameter,” Florence writes. “For a smaller one, 12 to 14 inches, you can make the dish to serve four, reducing the quantities of ingredients by one-third.” —Florence Fabricant

Featured in: PAIRINGS; A Wine Long in Flavor Meets a Platter of Short Ribs

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Ingredients

Yield:6 servings

3pounds beef stew meat or 4 pounds short ribs with bone, in 2-inch chunks
½cup extra virgin olive oil
3tablespoons sweet paprika, Spanish or Hungarian
Salt and freshly ground black pepper
3large onions, chopped
2cloves garlic, minced
2teaspoons ground cumin
¼teaspoon hot paprika or cayenne, or to taste
1cup dry red wine
1½cups chopped, seeded canned plum tomatoes, with some juice
Grated zest of 1 lemon
1bay leaf, sprig fresh marjoram and sprig rosemary, tied together

Ingredient Substitution Guide

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Preparation

Step 1
Place meat in a bowl, add ¼ 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.
Step 2
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.
Step 3
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, 2½ to 3 hours. Adjust seasoning as needed. Remove herb bundle and serve.

Ratings

4 out of 5

167 user ratings

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Comments

PatBW7 years ago

Agreed, delicious. Merited a second serving.

I used a garlic seasoned oil for part of the olive oil, omitting the garlic itself. I also limited the onion to a small amount of sliced Spanish onion. For the paprika I used a mix of regular and smoked paprika. This will be a dish I return to regularly.

LindaL7 years ago

Delicious! I used short ribs, with a few modifications. After all ingredients were added and came to a simmer, I put the casserole in a 325 degree oven for 3 hrs.
I used only 3T. oil total, 2T. in the marinade and 1T. for the browning, and then I poured off almost 1/2 cup fat rendered from the meat before adding the onions. I made it a day ahead and skimmed most of the surface fat before reheating. It still turned out very rich and flavorful.
I would make it again, maybe served over polenta.

Nicole7 years ago

As you start to sear the short ribs watch out, you'll get hungry. Saute the onions & garlic, you'll get hungrier and a teenager will magically appear to set the table. I roasted this dish for 2 hours at 325...the aroma brought the rest of my family to the table. I served the savory short ribs up with with seasoned roasted sweet and Yukon gold spuds and naan bread to soak up the juices. No leftovers at all save a bit of juice for or dogs dinner. Enjoy!

Lisa1 year ago

I made this and we loved it!! I modified with mushrooms carrots and small cut up potatoes. Will definitely make again.

george2 years ago

I put 1/2” slices of fingerling potatoes with skins on in foil with salt. Closed it 3/4 way and dropped the parcel on top of the cooking stew, then the lid. At the end all were combined a bit vigorously Chopped parsley is a needed finish I think. What a fine recipe we were given by the two chefs. Too bad I can’t communicate a thank you.

Es4 years ago

I used boneless bison stew meat and this turned out delicious. Made a day ahead and then rewarmed in the oven. An advantage to the bison is that there isn't any fat on the meat. For the two of us, I used one pound of meat, a combo of sweet and hot Hungarian paprika, and instead of the canned tomatoes, a couple of peeled chopped tomatoes. Added more liquid for reheating. Served with a mixture of cabbage, onions, and wide noodles seasoned with paprika.

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