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A rich, slow-simmered beef stew with paprika-forward flavors, caramelized onions, and tender vegetables. Authentic German comfort food that tastes even better the next day.
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Ingredients (one per line)
3 lbs stew beef, trimmed and cut into 1½-inch cubes 3 tbsp olive oil (or a 50/50 mix of oil + butter for richness) 4 medium onions, thinly sliced 4 cloves garlic, minced 3 tbsp sweet paprika 1 tsp hot paprika (or a pinch of cayenne, optional) 2 tbsp tomato paste 1½–2 cans (about 20–28 oz) diced tomatoes (use more for saucier stew) 3 cups low-sodium beef broth ½ cup red wine (optional but adds depth) 2 bay leaves 1 tsp caraway seeds (optional but authentic) 1 tsp marjoram or oregano 1½ tsp salt (adjust to taste later) ½ tsp black pepper 4 medium carrots, cut into 1-inch chunks 4 medium potatoes, cut into 1½-inch chunks Fresh parsley, chopped (for garnish)
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Steps (one per line)
Heat 1½ tbsp oil in a large Dutch oven and brown half the beef until seared on at least two sides, then remove and repeat with remaining beef without overcrowding the pan. Add remaining 1½ tbsp oil and cook onions on medium-low for 12–15 minutes until deep golden and soft. Add garlic, tomato paste, sweet and hot paprika, caraway, and marjoram, stirring for 1–2 minutes to bloom spices, adding a splash of broth or wine if sticking. Pour in ½ cup red wine if using and scrape up the fond, simmering for 2–3 minutes to cook off alcohol. Return browned beef and juices to the pot, then add diced tomatoes, broth, bay leaves, salt, and pepper. Bring to a gentle simmer, cover, and cook on low heat for 1.5–2 hours, stirring occasionally every 30–40 minutes. Add carrots and potatoes in the last 40–45 minutes of simmering and continue cooking uncovered or partially covered until beef is fork-tender and sauce thickens naturally. Taste and adjust seasoning, remove bay leaves, and garnish with chopped parsley before serving.
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