Wednesday, October 7, 2020

Beef Paprika Stew #recipe from author @DarylWoodGerber

From Daryl:

Being flexible. That's my theme for today. You'll see.

It's fall and it's time for stew. It doesn't have to be cold for me to love stew. There's something about autumn that simply makes me want spicy, warm, comforting food. This stew is not super spicy, but the paprika adds just the right amount of punch. Living alone, I find that this stew can feed me for a week or two. That's being flexible, right?

What inspired this recipe started when I was cleaning out my pantry. Do you do that? Start to organize and then find a can of this or that and decide, hmm, yes, that's what I should make today. Yep, be flexible.

I found the can of chopped tomatoes and said, "Aha!" Chopped tomatoes are nice and moist. Now, you might ask why didn't I use beef broth? Because I didn't have any, but the beef was so flavorful, it didn't need the broth to be a perfect match. Sometimes we just have to go with the flow, right?

Be flexible, you might be inspired! 

Beef Paprika Stew

1/2 pound beef tenderloin, chopped into cubes

1 tablespoon butter

1 tablespoon canola oil

1/2 teaspoon salt

1 ½ tablespoons corn starch

1 ½ teaspoons paprika

1/2 teaspoon ground pepper

1 bay leaf

1/2 teaspoon oregano

2 cups chicken broth

1 cup water

1/2 cup rice

1 cup chopped celery

1 cup chopped carrots

1 can chopped tomatoes, drained

Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the beef cubes. Cook and stir until the meat is browned, about 6-8 minutes. While beef is cooking, mix together cornstarch, paprika, salt, and pepper in a bowl. Remove meat from heat. Sprinkle the cornstarch mixture over the browned meat, and stir to coat.

In a large soup pot, pour in the chicken broth and water, and stir in the bay leaf and oregano. Stir in beef mixture, and bring to a boil. Reduce heat to low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 30 minutes.

Mix in the rice, celery, carrots, and chopped tomatoes; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

Things to add or change: if you have onions, use ½ cup yellow onion chopped and add to the beef at the beginning of the recipe.

Substitute 1 cup chopped potato for the rice.

Add ½ cup corn, frozen is okay, if you have it.

Peas might be nice.

Have fun. Be flexible.



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  1. This sounds like a great idea.
    Beef tenderloin and you cook it for 45+ minutes? That seems like a longish cook time for a tender beef cut.

    1. Libby, I stir-fried it for 6-8 minutes. Then the rest of the cooking time is with the veggies and addition of rice. It was really tender when done. But yes, I really cooked it for 45 minutes. I suppose, if you want, you could cook all the rest and add the beef in later. ~ Daryl

  2. Will making this tomorrow in crock pot. Thanks!