Paprika Beef Stew

Growing up, we never really used ‘recipes’. I was taught how to cook by look and taste. While this way of cooking has its up sides, it also means we don’t exactly have ‘family recipes’ with a handful of exceptions when it comes to baked goods (cause science). This is probably why I often refer to recipes as guidelines.

When my dad first flew the coop, moving from New Plymouth to Auckland, he used to call home when he couldn’t quite remember the quantities. The advice he was given was purely dictated by one; who picked up the phone and two; what mood they were in. Everyone in my family had their own personal take on things and that now includes me.

I wouldn’t say this recipe is at all traditional, but it is loosely based on a gulyásleves. Depending on who you speak with, there are certain things you cannot put in a gulyásleves and other things you must.

What I put in and how I make my “gulyás” is purely based on how my family made theirs. My great aunts hated garlic, even stating on numerous occasions Hungarians don’t use it (not true), so I don’t put it in mine. Another common Hungarian herb that you’ll find absent are caraway seeds. My father claims to be allergic (I personally think he just really hates them), so I never include them when cooking. 

Paprika Beef Stew
Prep time: 20 minutes
Cook time: 4 hours
Serves 6

1 Beef shins (bone in, sliced is fine)
2 Tablespoon of flour
2 Tablespoons Oil or fat (I use olive oil)
2x large onions
¼ cup sweet paprika
2 tablespoons tomato paste
2x 400gm tinned tomatoes
1L of stock (I use beef for this)
Salt
Pepper
2 Tablespoons sour cream (optional)

Start by getting a large casserole dish or pot and placing it on a low/medium heat. After a minute, add in the oil or fat. While the oil or fat is heating up, lightly coat the beef shines in flour before placing into your hot pan and seasoning with salt and pepper. The goal here is to caramelise the beef on the outside, creating a nice crust and sealing in all the flavours. This step should take no more than five minutes.

While the beef is caramelising, dice and chop the two onions. Once the beef shines are golden all over, remove and set aside. Place the onions straight into the pan and turn the heat down to low. Slowly sweat the onions, cooking long and slow, until they turn translucent in colour and remove from the heat.

Add the paprika, stirring into the onions. It is important to remove the pot from the heat at this stage otherwise you risk burning the paprika (or so my aunties drilled into me).

When all the paprika has been mixed through the onions, place back on the heat, adding the tinned tomatoes, beef stock and tomato paste. Stir to make sure all the ingredients are combined, then place your beef shins back into the mixture. Make sure they are fully submerged. With the heat still on low, slowly simmer for a minimum of four hours. The meat is ready when it starts falling off the bone.

If you are wanting to add sour cream, mix it through just before serving. I Sometimes bring the sour cream to the table instead, allowing people to add it to their own individual serving.

This is beautiful by itself or simply over rice or pasta. If you’re trying to go carb free, try it with cauliflower rice or I love it served with a side of Brussels Sprouts Fried with Bacon and Garlic