Note: don't even consider adding sour cream, you'll blow away half the flavor profile. I prefer water to canned broth for this recipe, since the flavors are so delicate and refined. Do not serve with a strongly-flavored side; stick to noodles.
- 2 lbs beef shoulder chuck, cut into 1 1/2" pieces
- 4-5 carrots, peeled and cut into 1/2" pieces
- 2 medium onions, diced
- 3 ripe red bell peppers, halved and seeds removed
- 2 tbsp sweet paprika
- 1 tsp coarse salt (I use sea salt)
- 1 tbsp tomato paste
- 2 tbsp apple cider vinegar
- 1 cup water or broth as needed (see below)
- Olive oil for sauté
- Salt to taste
- Broil the red peppers on low for 10-15 minutes or until the skins are just beginning to have little flecks of blackened regions. Turn over and broil for another 10 minutes.
- Preheat the oven to 325º F.
- Combine the red peppers, paprika, vinegar and tomato paste in a food processor. Set aside.
- In a non-metallic bowl, combine meat and coarse salt, mixing to coat evenly. Allow to rest for 15 minutes.
- In an oven-safe stew pot, heat olive oil over medium-high heat. Sauté onions and carrots for 10 minutes, turning frequently.
- Increase temperature to high. Add red pepper mixture and cook, turning frequently, for 2 more minutes.
- Stir in the beef until evenly coated. Cover (with oven-safe lid!) and place in oven.
- Cook for 2 1/2 hours, stirring twice.
- Remove from oven and add enough water (or broth) to bring liquid level near the top. Adjust salt to taste.
- Return to the oven for another 30 minutes.
