- 4
Ingredients
- From Food Network Kitchens
- •2 pounds beef chuck, cut into 2-inch cubes, patted dry
- •Kosher salt, as needed, plus 1 tablespoon
- •Freshly ground black pepper
- •Flour for dredging
- •4 pieces of bacon cut in pieces
- reserve bacon fat/grease
- •1 large yellow onion, thinly sliced
- •4 cloves garlic, minced
- •2 teaspoons sweet paprika
- •1 teaspoon hot paprika
- •1 teaspoon caraway seeds
- •2 cups whole, peeled, canned tomatoes (with puree), roughly chopped
- •4 cups cold water
- •3 sprigs flat-leaf parsley
- •3 sprigs fresh thyme
- •1 bay leaf
- •3 tablespoons sour cream, plus more for the table
Preparation
Step 1
Spread the beef out on a baking sheet and season generously with salt and pepper. Dredge the beef in the flour. Transfer the beef to a fine mesh strainer and shake off any excess flour.
Heat a large Dutch oven with a tight-fitting lid over high heat. Cook bacon until brown. Remove from pan reserving grease in pan. Add half of the beef and cook, uncovered, stirring occasionally, until well-browned, about 6 minutes.
Using a slotted spoon, transfer the beef to a plate with bacon, leaving the bacon fat in the Dutch oven. Repeat with the remaining beef.
Preheat the oven to 275 degrees F.
Return the Dutch oven to medium-high heat, Saute the onion in remaining bacon grease, stirring, until lightly browned, about 5 minutes. Add the garlic, paprika, and caraway and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and simmer, stirring, until thickened, about 2 minutes more.
Add the beef, bacon and water, cover, and bring to a boil. Using a piece of kitchen twine, tie together the parsley, thyme, and bay leaf and add to the pot. Braise in the oven, covered, until the beef is tender, about 1 1/2 hours.
Remove from the oven and set aside for 5 minutes. Skim the fat from the surface of cooking liquid with a ladle.
Bring to a simmer, uncovered, on top of the stove, stirring occasionally, until liquid has thickened, about 20 minutes.
Stir in the sour cream and continue to simmer, stirring occasionally, until the liquid has reduced to a sauce-like consistency and the beef is very tender, about 20 minute more. Stir in the remaining 1 tablespoon salt and season with pepper to taste. Remove and discard the herb bundle if used.