Savory Beef Paprika

Indulge in the comforting flavors of Savory Beef Paprika, a hearty, slow-simmered dish that combines tender chunks of seared beef chuck roast with a smoky, sweet paprika-infused sauce. This recipe strikes the perfect balance of richness and spice, enhanced by vibrant slices of red and green bell peppers, a hint of garlic, and the tangy brightness of sour cream. The sauce, thickened with crushed tomatoes and fragrant beef broth, clings beautifully to buttery egg noodles for a satisfying family dinner or special occasion meal. With simple prepping and slow-cooking methods, this one-pot wonder transforms humble ingredients into a flavor-packed feast. Perfectly seasoned and garnished with fresh parsley, it’s comfort food at its finest!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons sweet paprika
• 1 tablespoon smoked paprika
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 1 large, diced yellow onion
• 3 minced garlic cloves
• 2 cups beef broth
• 1 cup crushed tomatoes
• 1 large, sliced red bell pepper
• 1 large, sliced green bell pepper
• 2 tablespoons, chopped fresh parsley
• 0.5 cup sour cream
• 12 ounces, cooked egg noodles

Directions

Step 1

Trim excess fat from the beef chuck roast and cut it into 1-inch cubes. Season the meat with salt and ground black pepper.

Step 2

In a large bowl, mix the sweet paprika, smoked paprika, and all-purpose flour. Toss the beef cubes in the mixture to coat evenly.

Step 3

Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. In batches, sear the beef until browned on all sides, about 2-3 minutes per side. Remove the beef and set it aside.

Step 4

Lower the heat to medium and in the same pot, sauté the diced onion until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Step 5

Deglaze the pot by pouring in 1 cup of beef broth, scraping the bottom to loosen any browned bits. Return the beef to the pot.

Step 6

Add the remaining 1 cup of beef broth, crushed tomatoes, and a pinch of extra salt if desired. Stir well to combine.

Step 7

Bring the mixture to a gentle simmer. Cover the pot and let it cook over low heat for 1.5 hours, stirring occasionally. Add a small amount of water or broth if the liquid reduces too much.

Step 8

After 1.5 hours, add the sliced red and green bell peppers to the pot and continue to simmer for an additional 20 minutes until the peppers are tender.

Step 9

Taste the sauce and adjust seasoning as needed. Stir in the chopped parsley for a fresh flavor boost.

Step 10

Just before serving, swirl the sour cream into the stew for a creamy texture and rich flavor. Serve over freshly cooked egg noodles.

Nutrition Facts

Serving size	(2633.7g)

Amount per serving	% Daily Value*
Calories	3549.9

Total Fat 243.0g	0%
Saturated Fat 94.3g	0%
Polyunsaturated Fat 17.0g
Cholesterol 836.5mg	0%
Sodium 4840.2mg	0%
Total Carbohydrate 162.5g	0%
Dietary Fiber 24.2g	0%
Total Sugars 34.2g
Protein 200.1g	0%

Vitamin D 0.3IU	0%
Calcium 491.4mg	0%
Iron 38.4mg	0%
Potassium 4781.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 22.0%

Carbs: 17.9%