Beef and Paprika Ragout
  • Cooking Time: 180
  • Servings: 4
  • Preparation Time: 10
  • 1 lb. beef chuck, cubed (or stew meat)
  • 1/3 cup flour
  • 1 Tbsp. olive oil
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 2-3 celery ribs, sliced
  • 4 cloves garlic, minced
  • 1-2 Tbsp. tomato paste
  • 2/3 cup dry red wine
  • 1 cup beef broth
  • 2 tsp. smoked paprika
  • 1 bay leaf
  • 1 Tbsp. dried parsley
  • 1/2 lb. mushrooms, halved or quartered
  • salt and pepper
  • Egg noodles, for serving
  1. Season the beef with salt and pepper, and then dredge in the flour (or put the flour in a bowl or bag and shake it).
  2. Heat the olive oil in a dutch oven and when hot, add the beef. Brown the beef on all sides and then remove from the pot with a slotted spoon. Add the onions to the pot and cook until tender. Stir in the carrots, celery, and garlic, cooking for an additional minute or so. Add the tomato paste, and cook another minute or so.
  3. Stir the wine into the pot and increase the temperature slightly. Scrape up all the browned bits from the bottom of the pan as you deglaze, and cook off the alcohol until about 1/4 cup remains. Add the beef broth, smoked paprika, bay leaf, parsley and salt and pepper to taste. Bring to a boil and then add the beef back in. Cover, reduce heat to low, and let simmer for an hour or two. Really, as long as you want/have. The beef will just keep getting more and more tender. Add the mushrooms and simmer for an additional 30 minutes. Season to taste if necessary and serve over egg noodles.