~^Angel's^~ Stovetop Garlic-Paprika Beef Roast
Why I Love This Recipe
Smoked Paprika with garlic and roasted vegetables make this Roast a close favorite to my Braised Paprika Chicken dish.
I had a few Roasted vegetables lingering around the pantry and I really wanted to use them in a recipe. I ended up just throwing things together and adding spices that were on my rack, but rarely used in any current recipes I frequently prepared.
Ingredients You'll Need
1 lb Beef, cubed (or substitute with Pork)
1 Tbsp Worcestershire Sauce
1 tsp Salt
1/8 tsp Black Pepper
2 Tbsp All-Purpose Flour
1/2 Tbsp Vegetable or Canola Oil
1/2 Tbsp Margarine
1/2 c Onions, thinly sliced
4 tsp Minced Garlic
2 Tbsp Tomato Paste (or substitute 1/2 (4oz) can Tomato Sauce)
1 (14.5oz) can **Fire-Roasted Tomatoes, diced
*1 (4 oz) can Mushrooms, diced
1/2 c **Roasted Red peppers, chopped
6 Medium sized Red or Yellow Potatoes, halved & quartered- appx
20 Baby Carrots, julienned in quarters- appx
1/2 Tbsp Garlic Powder
2 tsp Salt
1-2 tsp **Smoked Paprika
1 tsp Marjoram
1 tsp Tarragon
1 tsp Seasoned Salt
1/4 tsp Dill Weed
1/4 tsp Caraway Seed
1c Beef Broth (or substitute for 1c Water + 2 Beef Bouillon Cubes)
**Can Substitute with plain Paprika and/or Veggies.
1) In a medium bowl with cut beef, shake over Worcestershire sauce, 1 tsp salt, black pepper, and flour. Toss to evenly coat.
2) In a large stock pot, on medium-high heat, saute onions and garlic in oil and margarine until soft.
3) To the pot, stir in tomato paste, diced tomatoes, peppers, and *mushrooms. Add potatoes and carrots, along with the remaining seasonings. Lastly, pour over broth; mix to coat. Add beef and toss slightly.
4) Once ingredients come to a boil, reduce heat to medium-low. Allow to simmer until meat and vegetables are cooked through.
For Slow-Cooking: Follow all directions, using the slow-cooker, however- adding Roasted Red Peppers 3 hour cooking time so they don't turn to mush. Cook on Low 7 hours.
Serve with Biscuits or Cornbread.