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Ingredients
- 1 large red onion quartered
- 1 medium sized green bell pepper, seeded and quartered
- 2 plump garlic cloves
- 2/3 cup unbleached flour
- 3 pound boneless stew meat cut into 1/2 " cubes
- 1/4 cup olive oil, plus more if needed
- 2 tablespoons hungarian paprika (I prefer mild)
- 1 tablespoon kosher salt (or sea salt....large crystal salt)
- 1 teaspoon freshly ground pepper
- 2 teaspoons dried Italian seasonings (recipe calls for just 2 t marjoram but I prefer the McCormick Italian seasonings blend)
- 1 bay leaf
- 3 medium sized white potatoes, cut into 1 inch cubes
- 4 carrots, cut into 1 inch lengths
- 6 ounces green beans, trimmed
- 1/3 cup minced fresh flat-leaf parsley for garnish (optional)
Preparation
Step 1
1 large red onion quartered
1 medium sized green bell pepper, seeded and quartered
2 plump garlic cloves
2/3 cup unbleached flour
3 pound boneless stew meat cut into 1/2 " cubes
1/4 cup olive oil, plus more if needed
2 tablespoons hungarian paprika (I prefer mild)
1 tablespoon kosher salt (or sea salt....large crystal salt)
1 teaspoon freshly ground pepper
2 teaspoons dried Italian seasonings (recipe calls for just 2 t marjoram but I prefer the McCormick Italian seasonings blend)
1 bay leaf
3 medium sized white potatoes, cut into 1 inch cubes
4 carrots, cut into 1 inch lengths
6 ounces green beans, trimmed
1/3 cup minced fresh flat-leaf parsley for garnish (optional)
In a food processor fitted with the metal blade, combine onion, green pepper and garlic. Pulse until finely chopped; set aside.
Place flour in a plastic bag. Working in batches, toss beef with flour to coat thoroughly. Heat 2 tablespoons oil in a dutch oven until hot. Add half of beef and sear, browning on all sides, 3 to 4 minutes. Transfer to a large bowl with slotted spoon. Add 2 tablespoons oil if needed and sear remaining beef; transfer to bowl.
Add more oil if needed and stir in onion mixture. Stir over medium high heat until onion softens, 3 to 4 minutes. Add paprika, salt and pepper and cook for one minute. Add Italian seasoning, bay leaf and one cup water. Cook, stirring over high heat to loosen any browned particles adhering to pot. Add beef cubes and enough water to cover.
Tightly cover and cook over high heat until water comes to a boil. Reduce heat to low and simmer, stirring occasionally to scrape the bottom well, for one hour. Stir in potatoes and carrots; cover and simmer for an additional 30 minutes. Stir in green beans, cover and cook until beans and other vegetables are tender, about 15 minutes more.
To serve, ladle into heated soup plates and sprinkle generously with fresh parsley.
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