Submitted by: Mike Ping, Circulation Manager
Ingredients:
- 2 lbs. diced beef (I prefer a Chuck Roast)
- 2 onions, sliced thin and quartered
- 3 garlic cloves, minced
- 14.5 oz can of diced tomatoes
- 2 Tbsp tomato puree
- 1 1/2 cups beef stock
- 2 red bell peppers, diced
- 2 bay leaves
- 2 Tbsp. lard
- 1 Tbsp. plain flour
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tsp. dried thyme
- 2 Tbsp. paprika (Hungarian if you can find it)
Directions:
- Add 1 tablespoon of lard to a Dutch oven on the stovetop over medium heat. Add onion and cook until the edges are golden.
- Cut beef into 1-1/2-inch chunks and then season with salt and pepper. Dust beef chunks with flour. Add remaining lard to the pot. Add beef to the pot and brown lightly. Add garlic and brown until aromatic.
- Add beef stock and tomato puree, stir and scrape the bottom of the pan with a spoon. Add peppers and diced tomatoes and stir together. Add paprika, thyme and bay leaf. Stir to combine. Bring to a simmer.
- Cover the Dutch oven and transfer from the stovetop to the oven. Bake at 350 F for 2 hours.
