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Lunch recipe · from the recipe book

Paprika Beef Stew with Butternut and Peppers

Tender chunks of beef chuck simmer in a smoky, sweet paprika and tomato broth with soft butternut squash, red peppers and potatoes for a rich, spoonable stew.

Paprika Beef Stew with Butternut and Peppers

Ingredients

  • 1½ lb680 gBoneless beef chucktrimmed and cut into 1½-inch cubes
  • 2 tbsp16 gAll-purpose flour
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp27 gOlive oil
  • 2 medium220 gYellow onionchopped
  • 2 medium238 gRed bell peppercut into 1-inch pieces
  • 4 cloves12 gGarlicminced
  • 2 tbsp14 gPaprika (sweet or smoked)
  • 1 tsp2 gGround cumin
  • 2 tbsp32 gTomato paste
  • 3¼ cups720 gVegetable broth
  • 14½ oz411 gDiced tomatoes, canned
  • 1 tsp1 gDried thyme
  • 3 cups cubed420 gButternut squash, peeledcut into 1-inch cubes
  • 2 small300 gRed potatoescut into 1-inch chunks
  • 1 tbsp15 gApple cider vinegar
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Prep first: cube the beef chuck, chop the onion, cut the red bell pepper, mince the garlic, cube the butternut, cut the red potatoes and chop the parsley.
  2. Pat the beef dry and toss it with the flour, the salt and the black pepper.
  3. Heat half the olive oil in a Dutch oven over medium-high heat. Brown half the beef on all sides, about 6 minutes, and move it to a plate; repeat with the remaining half of the olive oil and the rest of the beef.
  4. Lower the heat to medium, add the onion and red bell pepper, and cook 6 minutes until softened, scraping up the browned bits.
  5. Stir in the garlic, paprika, cumin and tomato paste and cook 1 minute until fragrant and brick red.
  6. Pour in the vegetable broth and the canned tomatoes with their juice, add the thyme, and return the beef and its juices to the pot. Bring to a boil, then cover and simmer gently on low for 1 hour 30 minutes.
  7. Add the butternut and red potatoes, cover and simmer 30 to 35 minutes more, until the vegetables are tender and the beef is fork-tender and well past 145°F (63°C).
  8. Stir in the cider vinegar, let the stew rest off the heat 3 minutes, then ladle into bowls and scatter with the parsley.

Contains: Gluten.

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

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