beef · hob · slow · ~150 min
Paprika Beef Shin Stew with Carrots, Peppers & Buttery Mash
A pörkölt-style stew: beef shin braised for 2 hours with onions, sweet paprika, red wine, carrots and peppers, served over buttery mash. Garlic-free.
| kcal | Protein | Carbs | Fat | |
|---|---|---|---|---|
| Matthias | 1440 | 112 g | 111 g | 55 g |
| Partner | 590 | 46 g | 47 g | 21 g |
Ingredients for 2
Method
Brown the beef 10 min
Pat the beef dry and season with 1 tsp salt. Heat the oil in a heavy lidded pot over high heat and brown the beef in two batches, 4–5 min per batch. Move to a plate.
Soften the onions 10 min
Lower to medium, add the onions to the pot and cook 10 min, stirring and scraping the base, until soft and golden.
Add paprika and tomato 2 min
Take the pot off the heat (paprika burns easily), stir in both paprikas and the tomato paste, then return to medium heat for 1 min.
First simmer 60 min
Return the beef and its juices. Add the wine, stock, marjoram and bay leaf. Bring to the boil, then cover and simmer on the lowest heat for 60 min.
Add the vegetables and simmer 60 min
Stir in the carrots and peppers. Cover and simmer another 60 min, until the beef falls apart when pressed with a fork. If it's still firm, give it 15–30 min more. Uncover for the last 10 min to thicken the sauce, then remove the bay leaf and season to taste.
Make the mash 20 min
With about 30 min left on the stew, cover the potatoes with cold salted water, bring to the boil and cook 18–20 min until completely tender. Drain well, then mash with the butter, warm milk and a pinch of salt.
Plate and split
Matthias: two-thirds of the stew (about 70% of the beef) and three-quarters of the mash. Partner: the remaining stew and mash.