Paprika powder is fruity, sweet and earthy. It has a very mild chilli heat, so is used more to add depth of flavour and colour to dishes. As well as being a popular Spanish ingredient, paprika is also widely used in eastern European cooking.
This recipe is very quick to prepare, although – as with all tough cuts – the meat is best given a long time to simmer. It would work well left in a slow cooker overnight, or while at work.
Ingredients Serves: 2
- Cut all your vegetables into 1cm dice.
- In a medium saucepan, brown diced beef stewing steak in 1 tbsp sunflower oil over a high heat. It doesn’t need to be cooked through.
- Lift out with a slotted spoon and set aside.
- Reduce heat to medium and add another 1 tbsp sunflower oil to the pan. Fry the onion and red pepper for 5 minutes until softened.
- Stir in 1 sachet of unsmoked paprika and cook for another few minutes until aromatic.
- Add in diced carrot, potato, chopped tomatoes, the stewing steak, beef stock, bay leaf, salt and pepper. Stir, bring to a simmer and cook covered with a lid over a very low heat for 1 ½ - 2 hours until the beef is tender.
- Check regularly, adding a little more water if it starts to look dry.
- Remove bay leaf and stir in vinegar. Serve garnished with chopped parsley.