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Beef and Paprika Stew

Servings 6


  • 600 g stewing beef cut roughly into 1 inch cubes
  • 4 tablespoons olive oil
  • 2 large onions diced
  • 3 large carrots diced
  • ½ buch celery chopped
  • 6 cloves garlic sliced
  • 4 medium potatoes washed and cut into 1 inch cubes
  • 1 ½ cups red wine
  • 3 ½ cups beef stock
  • 2 tablespoons tomato paste
  • 2 tablespoons smoked paprika
  • 1 tablespoon thyme
  • salt & pepper


  • Heat oven to 350 (180C). Heat half of the olive oil in a dutch oven over a medium to high heat. Brown off all the beef and then tip it, along with the juices into a bowl.
  • Return the dutch oven to the heat, add the remaining olive oil and cook down the onion, carrots, celery and garlic until soft.
  • Add the red wine, beef stock, tomato paste, smoked paprika and thyme. Add the beef and juices. Season and bring to the boil.
  • Remove the dutch oven from the element. Place the lid on and place in the oven for 1 hour. Carefully remove from the oven, take the lid off and stir in the potatoes. Replace the lid and return to the oven for another 40 minutes.
  • Remove from the oven and allow to stand for 10 minutes before serving.