- 6
Ingredients
- 3-1/2 lbs boneless beef chuck eye roast, trimmed and cut into 1-1/2" cubes
- salt, to taste
- 1/3 cup sweet paprika
- 1- 12 oz jar roasted red peppers, drained and rinsed (1 cup)
- 2 tbsp tomato paste
- 3 tbsp white vinegar
- 2 tbsp vege oil
- 4 large onions, minced (6 cups)
- 4 carrots, sliced 1" thick (2 cups)
- 1 bay leaf
- 1 cup beef stock, warmed
- 1/4 cup sour cream (optional)
- pepper, to taste
Preparation
Step 1
1. Adjust oven rack to lower-middle position and heat to 325F.
2. Sprinkle beef with 1 tsp salt and let stand 15 mins.
3. Puree paprika, roasted red peppers, tomato paste and 2 tsp of the vinegar until smooth. Scrape down sides as needed.
4. Combine oil, onions and 1 tsp salt in a large Dutch oven; cover and cook, stirring occasionally until onions osften but haven't begun to brown (8-10 mins). If onions begin to brown, reduce heat and add 1 tbsp water.
5. Stir in paprika paste and cook, stirring occasionally until onions stick to bottom of the pan. Add beef, carrots and bay leaf. Stir until beef is well coated and scrape down sides of pot. Cover and transfer to oven.
6. Cook 2 - 2-1/2 hours or until meat is almost tender and liquid has reduced. remove from oven and add enough stock so that the surface of the liquid is 1/4" from top of meat; beef should not be fully submerged. Return covered pot to oven and keep cooking for another 30 mins and until fork tender.
7. Skim fat from surface and stir in remaining vinegar and sour cream, if using. Remove bay leaf and season.