Directions
- Prepare Ingredients: Peel and chop the onion into small pieces. Cut the bacon into small strips. Set aside.
- Cook Bacon: Heat the vegetable oil in a large pot over medium heat. Add the bacon and fry until it begins to brown. Remove the bacon and set aside.
- Brown the Beef: In the same pot, add the beef cubes and fry until lightly browned on all sides. Remove the beef and set aside.
- Cook Onions: Add the chopped onions to the pot and sauté until soft and translucent, about 5–7 minutes.
- Combine Ingredients: Return the beef and bacon to the pot. Season with salt, pepper, rosemary, thyme, and cumin. Add the sweet and hot paprika along with the tomato paste, mixing well to coat the meat evenly.
- Add Liquids: Pour in the red wine and water, stirring to combine. Add the bay leaves and bring the stew to a gentle simmer.
- Simmer: Cover the pot with a lid and cook over low heat for about 30 minutes, or until the beef is tender and the flavors have melded. Stir occasionally.
- Serve: Remove bay leaves and adjust seasoning if needed. Serve hot, ideally over mashed potatoes, rice, or with crusty bread.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 45–50 minutes
- Total Time: 1 hour
- Servings: 6–8
- Difficulty: Medium
Variations & Substitutions
- Swap red wine for beef broth if you prefer a non-alcoholic version.
- Add vegetables like carrots, potatoes, or parsnips for a heartier stew.
- For a spicier kick, increase the amount of hot paprika or add a pinch of cayenne pepper.
Serving Suggestions
The most important part is just ahead — click NEXT »»
