Beef and paprika stew with rice
Tender beef slow-cooked on lots of onion in a thick paprika sauce, served with rice.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Serves
- 6 people
Ingredients
Quantities adjust to the number of servings.
- Sunflower oil1 tbsp
- Onion3
- Sweet paprika1 tbsp
- Beef shin (stewing beef)800 g
- Garlic2 cloves
- Tomato1
- Pepper (red or yellow)1
- Rice300 g
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
In a heavy-based pan, cook the finely chopped onions in the oil over a medium heat for 10 minutes, until soft and golden.
Take off the heat, stir in the paprika, then add the beef cut into 3 cm cubes, season with salt and pepper and toss together.
Return to the heat, add the crushed garlic, the diced tomato and pepper and 200 ml water, cover and simmer gently for 1½–2 hours. Stir now and then, adding only enough water to stop it catching.
When the beef is tender, cook uncovered for a few minutes to thicken the sauce. Meanwhile, cook the rice and serve together.