~^Angel's^~ Stovetop Garlic-Paprika Beef Roast
CATEGORIES
INGREDIENTS
- Servings: 6-8 heaping
- 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)
- *Optional ingredient.
- **Can Substitute with plain Paprika and/or Veggies.
DIRECTIONS
- 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.
RECIPE BACKSTORY
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.