1 pound stewing beef, cut into 1-inch cubes
3 Tbsp olive oil
salt and pepper to taste
1 cup chopped onion
2 cloves of garlic, peeled and smashed
2 cups meat stock
1 Tbsp Worcestershire sauce
1 Tbsp tomato puree
1 Tbsp freshly squeezed lemon juice
1 tsp sugar
2 bay leaves
2 stalks of fresh parsley
1 fresh tomato, chopped
1/4 tsp ground allspice
2 carrots, peeled and quartered
1 parsnip, peeled and quartered
1 wedge of celery root, peeled and chopped
2 ribs of celery, chopped
3 potatoes, peeled and chopped
1/2 green pepper
2 cups button mushrooms cut in half
1/8 cup flour
1/2 tsp Hungarian paprika
• Heat the oil and add the meat.
• Sprinkle with salt and pepper.
• Brown the meat on medium heat.
• Add the chopped onion and sauté for a minute or two.
• Add the garlic and the stock.
• Add the Worcestershire sauce, tomato puree, lemon juice, sugar, bay leaves, 2 stalks of fresh parsley, fresh tomato, and allspice.
• Cover and simmer for 2 hours.
• Remove bay leaves and parsley.
• Add carrots, parsnip, celery root and the celery.
• Place the pot in a preheated 350F oven and bake until carrots are almost tender.
• Remove pot from the oven and add the potatoes, green pepper and the mushrooms.
• Slowly simmer on the stove covered until potatoes are almost tender. Do not stir; just gently shake the pot a few times. When the potatoes are almost tender, turn off the heat and let the stew steep for an hour. Do not lift the lid.
• To thicken the gravy, remove some of the hot liquid and stir it into the flour.
• If you like thick gravy, increase the flour to 1/4 cup.
• Add the thickening mixture back to the pot and giggle the pot to combine.
• Add the Hungarian paprika. Honestly, no other paprika will give satisfactory results.
• Slowly bring the stew to a simmer and simmer ever so slowly for 2-3 minutes.
• After this, the stew is ready to serve and will be even better the following day.