Goulash


Ingredients

Serves 8


2 lbs / 900 gr organic beef chuck roast, trimmed and cut into 1-inch cubes

3 tablespoons olive oil

2 carrots, medium and diced

2 onions, chopped

2 garlic cloves, minced

1 red bell pepper, seeded and membranes removed, cut into ½ inch chunks

1 yellow bell pepper, seeded and membranes removed, cut into ½ inch chunks

3 medium potatoes, peeled and cut into 1-inch cubes

4 tablespoons sweet paprika (or smoked paprika)

1 (15 oz / 425 gr) can diced tomatoes

2 cups / 500 ml beef stock

1 bay leaf

1 teaspoon fine grain sea salt

Ground black pepper to taste


Directions


Heat the olive oil in a large Dutch oven (or a pot with a thick bottom) over medium heat. Add the onion and cook, stirring every now and then, until translucent, about 10 minutes.

Remove from heat and stir in the paprika.

Add the beef and garlic, return to the heat and season generously with salt and pepper.

Cook, uncovered, until the meat  is browned, about 5 to 6 minutes.

Stir in the bell peppers and cook for another 7-8 minutes.

Add the carrots, tomato sauce, potatoes, beef broth, bay leaf, salt and pepper. Bring to a boil, reduce to a simmer, cover and cook for 50 to 60 minutes, until the liquid has begun to reduce.

Serve warm.