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
- 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.
- 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.
- 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