by Kayb
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Kayb's Notes:
Expand2 1/2 to 3 pounds chuck roast, cut into two-inch cubes Ask a question about this ingredient
3 tablespoons olive oil Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
2 tablespoons Worcestershire sauce Ask a question about this ingredient
1 large onion, diced fine Ask a question about this ingredient
4 cloves garlic, minced Ask a question about this ingredient
3/4 cups red wine (not overly dry) Ask a question about this ingredient
10 3/4 ounces can tomato puree Ask a question about this ingredient
1 cup beef broth Ask a question about this ingredient
6 tablespoons sweet Hungarian paprika Ask a question about this ingredient
4 tablespoons tomato paste Ask a question about this ingredient
Salt and pepper beef chunks, and sprinkle with Worcestershire. Working in batches so beef is not crowded, brown in olive oil in heavy pot. Make sure it gets a good, brown sear on all sides. Remove to a bowl or baking sheet.
Ask a question about this stepReduce heat to medium and add onions; when they are softened and beginning to color, add garlic and saute for a minute or two (do not allow to brown). Deglaze pan with red wine and allow wine to reduce by 1/2.
Ask a question about this stepDust beef chunks with paprika, making sure all sides are covered; rub it in to be sure all the paprika adheres. Use the ENTIRE six tablespoons, even though that looks like a tremendous amount of paprika.
Ask a question about this stepAdd tomato puree to pot and stir to combine with onion/wine mixture. Return beef chunks to pot in a single layer, if possible. Add enough beef stock so liquid is even with top of beef chunks.
Ask a question about this stepLower heat to low, cover, and simmer for 2 1/2 hours, checking frequently to see if more broth is needed. Liquid level should stay within 1/2 inch of top of beef.
Ask a question about this stepStir tomato paste into sauce, uncover, and continue to cook for 30 minutes, or until beef is fork-tender . Serve over rice or egg noodles.
Ask a question about this step
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
