This brown and deeply flavored stew will please even the most demanding of the recent "back to meat and potatoes" converts. Serve with crusty rye bread to soak up the gravy.
| 2 1/2 pounds bone-in chuck steak | Salt and freshly ground black pepper, to taste |
| .1/4 cup vegetable oil | 1 teaspoon sweet Hungarian paprika |
| 1 large onion, chopped | 1/3 to 1/2 cup boiling Beef Stock |
| 1 large carrot, peeled, cut lengthwise in half, then sliced crosswise into 1/4-inch pieces | 5 large boiling potatoes, peeled and quartered |
| 1 Italian (pale green frying) pepper, cored, seeded, and cut into strips | 2 tablespoons chopped fresh dill |
| 3 large cloves garlic, minced | 2 tablespoons chopped fresh parsley |
1. Trim the meat of most of the fat. Cut the meat into 1 1/2-inch chunks, leaving some meat on the bones.
2. Heat the oil in a Dutch oven over medium heat. Add the onion and saute until it begins to color, about 10 minutes.
3. Add the carrot and Italian pepper and continue to cook, stirring occasionally, until the vegetables are nicely browned, about another 10 minutes.
4. Stir in the beef, garlic, salt and pepper, and 1/2 teaspoon of the paprika. Cook, stirring over medium heat for 15 minutes. The meat and vegetables should be richly browned.
5. Reduce the heat to low and simmer, covered, stirring often, until the beef is tender, about 50 minutes. While the beef cooks, add stock, a few tablespoons at a time, only if the beef and vegetables stick to the bottom of the Dutch oven.
6. Add the potatoes, dill, parsley, more salt and pepper, and the remaining 1/2 teaspoon paprika. Cook, stirring, for 2 minutes.
7. Add just enough boiling stock to barely cover the potatoes. Let boil for a few minutes, then cover, reduce the heat to medium-low, and cook until the potatoes are tender, about 20 minutes. Let the stew stand for 10 minutes before serving.
Serves 4
Note: Place the beef in the freezer for 20 minutes for easier cutting.