Ingredients

  • 3 pounds beef stew meat or 4 pounds short ribs with bone, in 2-inch chunks
  • ½ cup extra virgin olive oil
  • 3 tablespoons sweet paprika, Spanish or Hungarian
  • Salt and freshly ground black pepper
  • 3 large onions, chopped
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • ¼ teaspoon hot paprika or cayenne, or to taste
  • 1 cup dry red wine
  • 1 ½ cups chopped, seeded canned plum tomatoes, with some juice
  • Grated zest of 1 lemon
  • 1 bay leaf, sprig fresh marjoram and sprig rosemary, tied together
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      529 calories; 29 grams fat; 7 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 51 grams protein; 142 milligrams cholesterol; 384 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Place meat in a bowl, add 1/4 cup oil, 1 tablespoon paprika, salt and pepper. Rub seasonings all over meat. Cover and allow to marinate 2 hours at room temperature or overnight in refrigerator.
  2. Place a large skillet over medium-high heat, add 2 tablespoons oil and brown meat on all sides in stages to keep from crowding, adding more oil if needed. Transfer meat to a heavy casserole or a large tagine. Lower heat, add remaining oil and onions and sauté until tender. Add garlic, cumin, hot paprika or cayenne and remaining sweet paprika and sauté a few minutes more. Add wine, simmer briefly, then transfer contents of skillet to casserole with meat.
  3. Add tomatoes, lemon and herbs to meat, and more salt and pepper if needed. Cover casserole and simmer on low heat until meat is tender, 2 1/2 to 3 hours. Adjust seasoning as needed. Remove herb bundle and serve.

Dining and Cooking