Ingredients
3lbs boneless chuck trimmed of excess fat (but not all)cut into 1 1/2 cubes
1/3 cup sweet paprika
1 12oz jar roasted red pepper(drained and rinsed)
2 tablespoons tomato paste
3 teaspoons white wine vinegar
2 tablespoons veg oil
4 large onions diced small
2bay leaves
5 large carrots cut into 1 inch rounds
1 tablespoon beef base or 4 bouillon cubes (the soft kind) (mixed with one cup warm water)
Preparation
Place oven rack in middle of oven set to 325 degrees 1 sprinkle meat with about 1 tea spoon of salt and let stand for 20 mins 2 Process peppers tomato paste the vinegar and paprika until smooth about 2 mins 3 combine oil onions 1 teaspoon salt in a large skillet cover and cook over a medium low heat until onions soften and become transparent 4 stir in paprika mixture stirring until onions start to stick to the bottom of the pan 5 add beef carrots and bay leaves stir until beef is well coated 6 transfer to a dutch oven (or large casserole dish with a tight fitting lid)if lid is not tight fitting place foil over top and then place lid on top of foil 7 Cook covered until meat is almost tender and suface liquid is about 1/2 inch below top of meat about 2 to 2 1/2 hrs stirring every 30 mins remove pot from oven add beef base mixture stir well and place back in oven for 30 more mins. a fork should slip easily into the meat when cooked 7 Best served with buttery mashed yukon gold mashed potatoes
