Beef stew with paprika
6 servings
80 minutes
Braised beef with paprika is a fragrant and rich dish of Georgian cuisine that combines a wealth of flavors and spicy notes. The origins of this dish trace back to traditional Caucasian recipes where meat was stewed with vegetables and spices, creating hearty, warming meals. Tender pieces of beef, seared to a golden crust, absorb the aroma of garlic, wine, and tomato puree, while sweet red pepper and paprika add brightness to the flavor. Slow cooking in the oven allows the meat to become incredibly tender and the sauce thick and rich. Served with rice or mashed potatoes, this dish is perfect for cozy home dinners when you want to warm up with the taste and aroma of authentic Georgian cuisine.
1
Preheat the oven to 190 degrees.
2
Cut the meat into small cubes and place it in a bag. Add flour, paprika, and spices, and shake well to coat the meat completely.
- Beef: 500 g
- Wheat flour: 30 g
- Paprika: 15 g
- Spices: to taste
3
Heat oil in a large pot. Shake off excess flour from the meat, place it in the pot, and fry until golden brown.
- Olive oil: 30 ml
4
Add the minced garlic and fry for 1 minute. Then add the remaining flour from the packet and fry for another 1 minute.
- Garlic: 3 cloves
5
Pour in the wine and simmer on high heat until a third of the wine remains. Then add the chopped peppers, tomato puree, broth, bay leaves, and spices. Bring to a boil and transfer to the oven for 1 hour.
- Dry white wine: 150 ml
- Fresh red bell pepper: 3 pieces
- Tomato puree: 200 ml
- Chicken broth: 225 ml
- Bay leaf: 3 pieces
- Spices: to taste
6
Serve with rice and mashed potatoes.
