Italian Slow Cooking

Beef Stew with Paprika

While we think of Italian regions as being Mediterranean, Trieste is very near the border with Austria and Hungary, so this stew from that region is made with Hungary’s prime seasoning, paprika. To keep the metaphor going, serve it with some buttered egg noodles.

Makes 4 to 6 servings | Prep time: 25 minutes | Minimum cook time: 4 hours in a medium slow cooker

2 pounds stewing beef, fat trimmed and cut into 2-inch cubes

All-purpose flour for dredging

3 tablespoons olive oil

1 large onion, diced

3 garlic cloves, minced

2 tablespoons sweet paprika

2 teaspoons ground cumin

1 cup dry red wine

1 cup Beef Stock or purchased stock

1 (14.5-ounce) can diced tomatoes, undrained

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh rosemary or 2 teaspoons dried

1 bay leaf

Salt and freshly ground black pepper to taste

1. Coat beef with flour, shaking off any excess. Heat oil in a large skillet over medium-high heat. Add beef cubes, and brown on all sides. Remove beef from the pan with a slotted spoon, and transfer it to the slow cooker. Add onion and garlic to the skillet. Cook, stirring frequently, for 3 minutes, or until onion is translucent. Add paprika and cumin, and cook for 1 minute, stirring constantly. Scrape mixture into the slow cooker.

2. Add wine to the skillet, and bring to a boil, stirring to dislodge the brown bits in the skillet. Pour mixture into the slow cooker.

3. Add stock, tomatoes, parsley, rosemary, and bay leaf to the slow cooker, and stir well. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours, or until beef is tender. Remove and discard bay leaf, season to taste with salt and pepper, and serve hot.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.

Variation:

Substitute boneless lamb shoulder for the beef, and add 2 tablespoons chopped fresh rosemary to the slow cooker.