Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 3 garlic cloves, minced
- 2 bell peppers, diced (red and green for color)
- 3 tbsp sweet paprika
- 1 tbsp smoked paprika (optional)
- 1 tbsp tomato paste
- 1 can (14 oz) crushed tomatoes
- 2 cups beef broth
- 1/2 cup red wine (optional, but adds depth!)
- 2 bay leaves
- 1 tsp caraway seeds (optional, for that authentic German touch)
- 1 tsp marjoram or oregano
- Salt and black pepper to taste
- 1 tbsp vinegar (apple cider or white)
- Fresh parsley for garnish
Instructions
- Sear the Beef:
Heat olive oil in a large pot over medium-high heat. Season beef with salt and pepper, then brown the cubes on all sides. Remove and set aside. - Sauté the Aromatics:
In the same pot, sauté onions until golden and caramelized — about 10 minutes. Add garlic, bell peppers, and tomato paste, cooking for another 2 minutes. - Spice it Up:
Stir in both paprikas, caraway seeds, and marjoram. Let the spices toast for a minute to deepen the flavors. - Build the Stew:
Add crushed tomatoes, beef broth, red wine, bay leaves, and the browned beef. Stir well and bring to a simmer. - Low and Slow:
Cover and simmer on low heat for 2-2.5 hours, stirring occasionally, until the beef is tender and the sauce is rich and thick. - Final Touch:
Stir in vinegar to brighten the flavors. Adjust seasoning to taste. - Serve:
Garnish with fresh parsley and serve over buttered noodles, potatoes, or spaetzle — classic German sides!
Would you like me to add a slow cooker or Instant Pot version too? Or maybe a side dish suggestion to make it a full meal? 🥘✨