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Paprika beef stew

  • 15 min
  • 60 min
  • 4
  • Easy
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Recipe Ingredients

  • 1 tbsp sunflower oil
  • 750g braising steak, excess fat trimmed, cut into 2cm cubes
  • 25g plain flour
  • 1 red onion, roughly chopped
  • 1 each red and green pepper, deseeded and roughly chopped
  • 1½ tsp paprika
  • 5 tbsp tomato purée
  • 500ml beef stock
  • 250g long-grain rice, washed
  • fresh coriander or parsley to garnish
  • cream, to drizzle (optional)

Recipe Directions

  1. Heat the oil in a large pan over a medium heat. Meanwhile, dust the beef with the flour, making sure every bit is coated. Brown the beef in the pan. (Do this in batches, if necessary.)
  2. Return beef to the pan once it’s all browned. Add the onion, peppers, paprika and tomato purée and fry for 5 minutes. Pour in the stock, bring to the boil, then cover and simmer for 1 hour or until the beef is tender.
  3. When the beef has 15 minutes left to cook, take the lid off, stirring occasionally, and boil the rice according to the instructions.
  4. Garnish the beef with the coriander or parsley and a drizzle of cream, if using. Serve with the rice.

EACH SERVING (without cream) 2 370kJ, 12g fat (5g saturated), 71g carbohydrate (11g total sugars).

Tip: Prepare to the end of step 2. Cool completely, then transfer the stew to a freezer-proof container. Cover and freeze for up to a month. To serve, defrost overnight in the fridge. Empty into a pan and gently reheat. Complete recipe to serve.

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