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Dinner recipe · from the recipe book

Beef Chuck and Roasted Pepper Paprika Stew

Tender chunks of beef braise in a smoky, sweet roasted-pepper and tomato sauce with soft carrots and potatoes, finished with fresh parsley.

Beef Chuck and Roasted Pepper Paprika Stew

Ingredients

  • 1½ lb680 gBoneless beef chuckcut into 1.5-inch cubes
  • 3 medium360 gRed bell pepperhalved and seeded
  • 2 tbsp27 gOlive oil
  • 1½ medium160 gYellow onionchopped
  • 4 cloves12 gGarlicminced
  • 3 medium180 gCarrotscut into 1-inch chunks
  • 2 medium450 gRusset potatoescut into 1.5-inch chunks
  • 2 tbsp32 gTomato paste
  • 1 tbsp7 gPaprika (sweet or smoked)
  • 1 tsp2 gGround cumin
  • 1 tsp1 gDried thyme
  • 14 oz400 gDiced tomatoes, canned
  • 2¼ cups480 gReduced-sodium beef broth
  • 2 tsp10 gApple cider vinegar
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Heat the broiler with a rack near the top. Lay the red bell pepper halves skin side up on a foil-lined sheet and broil 8 to 10 minutes, until blackened. Cover with a bowl for 10 minutes, peel off the skins and cut the peppers into strips.
  2. While the peppers roast, pat the beef chuck dry and season with half the salt and all the black pepper. Set the oven to 325°F (165°C) once the peppers are out.
  3. Heat two-thirds of the olive oil in a Dutch oven over medium-high heat. Brown the beef in two batches, about 4 minutes per batch, and move it to a plate.
  4. Lower the heat to medium and add the remaining olive oil, then the onion. Cook 5 minutes until soft, then add the garlic and cook 30 seconds.
  5. Stir in the tomato paste, paprika, cumin and thyme and cook 1 minute until the paste darkens.
  6. Pour in the beef broth, scraping up the browned bits, then add the canned tomatoes, the roasted pepper strips and the browned beef with its juices. Bring to a simmer.
  7. Cover and braise in the oven for 1 hour 15 minutes.
  8. Stir in the potatoes, carrots and the remaining salt. Cover and return to the oven for 45 minutes more, until the beef and potatoes are fork-tender; the beef will be well past 145°F (63°C).
  9. Stir in the cider vinegar, let the stew rest 5 minutes, then serve sprinkled with the parsley.

Check labels: Gluten-free when you buy reduced-sodium beef broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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