As a result of the blog change, I’ve fallen just a wee (okay, quite a bit) behind on my blog. I was somewhat mortified to discover how many pictures I had on my memory stick that hadn’t been uploaded or written about. And you know what that means–I have a hard time remembering what, exactly, went into those dishes. Oops! But don’t worry because now that I’ve been introduced to Windows Live Writer, I’m hoping this is no longer a problem. Or, I should probably reintroduce myself to the pen and paper.
So, I’m not gonna lie. The recipe below might be a little off, but I have a feeling that even if it is, it will still be quite tasty. This is sort of a cross between a beef stew and beef paprikash. It was a way for me to use up some extra carrots and celery without making my extra-carrot-and-celery-fallback (stir fry) or beef stew, since I was out of potatoes. This is a really comforting dish and the smoked paprika plays well with the red wine to create a nice, rich flavor.
I get on major soup and stew kicks in the winter (case in point: we had chicken and white bean stew last night, and are having beef stew tonight) because after some chopping, they practically cook themselves, and I just love eating comforting dishes in terrible weather.
Beef and Paprika Ragout
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
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 like a polaroid picture).
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.
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.