Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.

2. 2

   Sear the 1.5 kilograms of beef chuck roast cubes in batches until browned on all sides, then remove the beef and set it aside.

3. 3

   Add 2 chopped yellow onions and 3 sliced carrots to the pot and sauté for 8 minutes until softened, then add 4 minced garlic cloves, 1 tablespoon of paprika, 2 dried bay leaves, 1.5 teaspoons of salt, and 0.5 teaspoon of black pepper, cooking for 2 minutes until fragrant.

4. 4

   Stir in 2 tablespoons of tomato paste, then pour in 4 cups of beef broth and the steeped 0.5 teaspoon of saffron threads, scraping any browned bits from the bottom of the pot.

5. 5

   Return the seared beef to the pot, bring the liquid to a gentle simmer, cover tightly, and reduce heat to low for 2 hours, stirring occasionally.

6. 6

   After 2 hours, add 4 quartered potatoes and 1 large chopped red bell pepper to the pot, ensuring they are submerged in the liquid.

7. 7

   Continue to cook for another 1 hour, or until the beef is fork-tender and the vegetables are soft.

8. 8

   Remove the bay leaves, adjust seasoning if needed, and serve the stew hot, garnished with 0.25 cup of fresh chopped dill.