This dish has been made for hundreds of years. Originally, beef was dried in the sun and then rehydrated in water. When it was rehydrated in a lot of water, a stew similar to this would be made.
Serves: 6Hands-on: 45 minutesTotal: 3 hoursDifficulty: Easy
- 3 lbs. boneless chuck roast cut into 1” cubes
- 1½ tsp. salt, divided
- ¼ tsp. ground black pepper
- 3 Tbsp. vegetable oil, divided
- 3 large white onions, chopped
- 5 garlic cloves, minced
- 6 Tbsp. sweet paprika
- ¼ cup all-purpose flour
- 3 Tbsp. tomato paste
- 3½ cups chicken broth
- 2 bay leaves
- 1 tsp. dried oregano
- 2 large yellow or red bell peppers, seeded and roughly chopped
- ½ cup sour cream
- 3 cups cooked mashed potatoes
- Preheat oven to 325°F. Place a rack in the middle of the oven. Pat the beef dry and season with ½ tsp. salt and ¼ tsp. pepper.
- Place a large Dutch oven over medium-high heat. Add 1 tablespoon oil and half of the meat. Cook each side for 2 minutes. After 8–10 minutes the meat should be well browned. Remove it, add 1 tablespoon of oil, and repeat with the remaining beef.
- Add the remainder of the oil with the onions. Sprinkle in the remaining teaspoon of salt. Cook for 8–10 minutes, stirring frequently. Add garlic and stir continually for 1 minute. Stir in the paprika, flour, and tomato paste until everything is well mixed.
- Whisk in the broth slowly to prevent lumps, and scrape the bottom of the pot. Once the broth is incorporated, return the meat and any juices to the pot. Add the bay leaves and oregano. Cook, covered, in the middle of the oven for 1 hour.
- Stir the peppers into the pot and cook for 1 hour. Remove the pot from the oven and let rest for 10 minutes covered. Skim the excess fat off the top of the pot. Discard the bay leaves. Temper the sour cream with ½ cup of the sauce before stirring it into the pot. Serve over mashed potatoes.