Anina offers her slow cooked beef in a rich tomato and paprika sauce, with mushrooms and potato. Perhaps leaning more to Hungary than Burgundy, though nevertheless a great match for the recommended wine.
Paprika Beef, Tomato & Mushroom Stew
Preparation time 15 minutes
Cooking time 4 hours
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
Heat the olive oil in a large iron skillet pot and brown the meat.
Remove the meat from the pot and sprinkle with flour. Set aside.
Add the butter to the pot and saute the onion, garlic and chili for a few minutes.
Add the mushrooms, and saute for a few minutes.
Add the spices and herbs, and mix it through.
Now add your liquids. The tin of tomatoes, stock and wine.
Next transfer the browned meat to the pot and stir it all through.
Simmer, covered for 3 hours, checking for enough liquids as you go.
After 3 hours of cooking time, add the chopped potatoes, cover and cook for another hour.
Before serving, remove the bouquet garni and garnish with fresh rosemary.
Serve with your choice of starch.
My blog paints a picture of utter passion for great fresh produce, quality ingredients and wonderful flavours and aromas (and maybe a few awesome products as well) – all whipped up and mastered from my rather inadequate little kitchen in Johannesburg and photographed in my own comfy home studio.
My name is Anina, an amateur turned pro recipe developer, blogger, food stylist, photographer, cook, sometimes baker and entertainer if you like. Yes, despite what you might think, I have no formal culinary background as such, but had to quickly learn the ropes when I jumped head first into the family Cake Shop. The rest is history…
I am honored to share my crazy, free and dynamic personality through my food with you. Thanx for stopping by, grab your aprons, get cooking, and let me know how it went!