Ingredients
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1¼ pounds/565 g stewing Beef
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Cracked Black Pepper
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Cooking spray
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2 medium Onion
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2 Garlic
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1 tablespoon Sweet Paprika
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2 teaspoons Hungarian smoked Paprika
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1¾ cups/400 ml Beef Broth
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1 (14-ounce/400g) can diced Tomatoes
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2 tablespoons Tomato Paste
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½ teaspoon Sugar
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2 teaspoons Apple Cider Vinegar
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2 Bay leaves
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1 medium red Bell Peppers
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1 medium yellow Bell Peppers
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3 medium Carrots
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Salt
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Freshly ground Black Pepper
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2 tablespoons low-fat plain Yogurt
Directions
Steps
|
1
Done
|
Preheat the oven to 350ºF. Season the beef with plenty of black pepper. Heat a large ovenproof, lidded casserole and coat with cooking spray. Sauté the beef until browned, remove the meat and set aside, then add the onions to the pan. Cook for 5 minutes until the onions start to soften, adding a tablespoon of stock if they are sticking. Then add the garlic and cook for another minute, stirring well. |
|
2
Done
|
Return the beef to the pan, add the paprikas, the stock, together with the tomatoes, tomato paste, sugar, vinegar, and bay leaves. Season and bring to a simmer. Cover and transfer to the oven for 1½ hours, then add the bell peppers and carrots. Stir and return to the oven for another hour until the beef is gloriously tender. Serve with a swirl of yogurt and a generous handful of parsley. |
