Paprika Beef, Tomato and Mushroom Stew

All hail to the mighty stew!

Paprika Beef, Tomato and Mushroom Stew

If you are anything like me, I thrive on these kind of comforting meals during winter time in South Africa. I’m such a sucker for a steamy bowl of stew – I don’t even mind if it’s served with rice or bread or anything really. Just gimme my bowl…

Paprika Beef, Tomato and Mushroom Stew

Our weather isn’t half as bad as in the north, and the lovely sunny winter days we have in the City of Gold kind of makes me feel bad for complaining about the chills all the time.

Paprika Beef, Tomato and Mushroom Stew

Nevertheless, this Beef Stew is definitely a great stew for winter.

Paprika Beef, Tomato and Mushroom Stew

Rich and nourishing, it consists of slow cooked beef in a tomato and paprika sauce with mushrooms and chunks of potato – perfect to freeze for a quick and easy midweek meal.

Paprika Beef, Tomato and Mushroom Stew

My lovely friend Sam from Pomegranate Days, shared this mouthwatering stew a week or so ago, and I just had to continue on this path of comfort – shared with the aim to improve your mood or restore a sense of physical well-being.

Paprika Beef, Tomato and Mushroom Stew

You can just skip therapy all together and enjoy some stew instead…

 
 
 
Print Recipe
Paprika Beef, Tomato and Mushroom Stew
Slow cooked beef in a rich tomato and paprika sauce, with mushrooms and potato.
Votes: 3
Rating: 5
You:
Rate this recipe!
Course sunday lunch
Prep Time 15 min
Cook Time 4 hours
Servings
servings
Ingredients
Course sunday lunch
Prep Time 15 min
Cook Time 4 hours
Servings
servings
Ingredients
Votes: 3
Rating: 5
You:
Rate this recipe!
Instructions
  1. Heat the olive oil in a large iron skillet pot and brown the meat.
  2. Remove the meat from the pot and sprinkle with flour. Set aside.
  3. Add the butter to the pot and saute the onion, garlic and chili for a few minutes.
  4. Add the mushrooms, and saute for a few minutes.
  5. Add the spices and herbs, and mix it through.
  6. Now add your liquids. The tin of tomatoes, stock and wine.
  7. Next transfer the browned meat to the pot and stir it all through.
  8. Simmer, covered for 3 hours, checking for enough liquids as you go.
  9. After 3 hours of cooking time, add the chopped potatoes, cover and cook for another hour.
  10. Before serving, remove the bouquet garni and garnish with fresh rosemary.
  11. Serve with your choice of starch.
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Latest Comments

  1. Sam Taylor June 20, 2016
    • Anina June 21, 2016

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