Is it a soup or a stew? Who cares, it’s rich and hearty with a smoky paprika hit.
- 2 tbsp olive oil
- 500 g diced beef
- 1 tbsp plain flour
- Maldon salt
- Fresh ground black pepper
- 1 carrot
- 2 medium sized potatoes
- 2 onions
- 1 stick celery
- 2 cloves garlic
- 1 red pepper
- 1 tbsp sweet paprika
- 1 tsp hot paprika
- 1 tsp caraway seeds
- 1 bay leaf
- 400 g tin chopped tomatoes
- 600 ml beef stock
- 1 tbsp tomato purée
Toss the beef in the flour, salt and pepper, then heat in a little of the oil in a frying pan and sear the beef in small batches until it is all browned (Maillard Reaction). Put to one side.
Peel and dice the carrots and potatoes.
Chop the onion, pepper and celery into small chunks.
Crush the caraway seeds.
Heat the rest of the oil in a large hob-proof casserole and soften the onion, carrot, potato, celery, garlic and pepper for a few minutes.
Add the beef, tomatoes, tomato purée, paprika, caraway seeds and bay leaf.
De-glaze the frying pan you used to cook the beef using a little stock. Add this and the remaining stock to the vegetables.
You can then put everything into your pre-heated slow cooker on low for 8 hours until the beef is tender.
This can also be simmered on the stove on low for at least 1 ½ hours, or smoked on the BGE, indirect at about 105 deg C (225 deg F) with some hickory (remember to check every 20 minutes to ensure it doesn't reduce too much and add water if necessary).
Serve with a swirl of cream and fresh, crusty buttered bread.