Slow cooked paprika beef, a flavoursome dish using beef brisket and smoky paprika spice. A great Winter warmer dish.
This slow cooked paprika beef dish is an old recipe of mine that I’ve cooked for many years. It’s a reliable recipe as aside from it’s simplicity to cook, it packs a real flavour punch.
What makes this dish such a great hit with the family is the addition of smoky paprika to the dish. It add flavour without adding the heat of spice that children often find too much. Both my children love this dish and have eaten it from a young age. They love spice but can’t always take too much heat.
This beef stew with smoked paprika is comfort food in a bowl for me. On a cold, wet day I really don’t think there is anything that cheers the soul quite as much as a hearty bowl of stew, served either with a chunk of crusty bread or a dollop of buttery, creamy mash.
This paprika beef stew is similar in style to a beef goulash, in that it uses beef, smoked paprika, peppers and lots of onions. However, a traditional beef goulash would be cooked and finished with sour cream, whereas I like to leave it out! I had a friend, who’s mother was Hungarian and she said the trick to making a good paprika beef stew or beef goulash, was to add plenty onion.
What cuts of beef are good for slow cooking?
Beef brisket is one of my favourite cuts to slow cook with as its full of flavour and ideal in this beef stew with paprika. Brisket has a good amount of fat in the meat and that fat renders down beautifully into the stew, giving you a delicious gravy.
However, this paprika beef stew works equally well with other slow braising cuts such as beef shoulder; beef shin; or rib trim.
Do I have to brown the beef first?
This a question that is often asked, “should I brown the beef first before adding to the stew?” What I would say is that a little effort up front to brown the meat, really does make a difference to the finished paprika beef stew Searing the beef well really adds to the flavour of the gravy.
When you add the wine to deglaze the pan make sure you scrape the bottom of the pan and pick up any of the residue left from searing the meat. You will be rewarded with really flavoursome gravy for your efforts.
Can I make this stew in a slow cooker?
This beef stew with smoked paprika can easily be made in a slow cooker rather than in a casserole dish in the oven as I have done here. Simply brown the meat and vegetables and deglaze the pan to get every last bit of flavour from it. Then place the ingredients into your slow cooker and cook on low for 7-8 hours or high at 4-5 hours.
How to thicken the gravy?
You may also wish to thicken the gravy a little, this is really simple. Remove some of the gravy from the dish and stir through 1-2 tsp of cornflour and add it back into the pan, stirring until the sauce has thickened.
What would you serve to accompany this stew?
You can serve this beef goulash with sour cream and some crusty bread to soak up the juices. However my personal favourite is when I serve it alongside some creamy, buttery mashed potato and some steamed green vegetables tossed in a little butter and black pepper. Perfectly simple, if a little slow, comfort food.
Can you make this stew ahead of time?
Yes, as with all meat based stews they can be prepared a day ahead. Simply cook the paprika beef as per the recipe, allow it to cool, before covering it and leaving it overnight in the fridge. This will actually improve the flavours of the dish, as the beef will take on the flavours of the gravy, giving it a more intense flavour. Stews, soups and curries always taste better the next day!
Can I freeze this stew?
This beef goulash can be easily frozen as can any leftovers. I have been known to make double the quantity, eating one portion and saving the rest for later. Once cooked, simply allow to cool and place in a covered box in the freezer. When ready to eat remove from the freezer and defrost thoroughly before heating up and serving.
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Additional recipe suggestions:
If you like this recipe then try some of our other warming beef recipes:
- Beef Cheek Braised in Red Wine
- Italian Beef Ragu
- Smoked Beef Chilli
- Spicy Slow Cooked Beef
- Asian Beef Shoulder
Looking for inspiration for feeding the family mid week, then take a look at our Ultimate Guide to Family Dinners. Full of useful hints, tips and recipes.
slow cooked paprika beef (goulash)
- 1 large heavy based casserole dish with a tight fitting lid or a slow cooker
- 1 kg beef brisket joint (or similar stewing cut of beef)
- 1 tbsp smoked paprika
- salt and black pepper
- 2 tbsp olive oil
- 3 large onions (quartered)
- 2 sticks celery (chopped)
- 2 large carrots (peeled and sliced)
- 1 red pepper (deseed and sliced into cubes)
- 4-6 cloves garlic (sliced)
- 1 bunch parsley (chopped)
- 1 glass red wine
- 250 ml tomato passata
- 1 tbsp worchester sauce
- 1 Knorr rich beef stock pot
- 1 tsp salt
- 1 tsp sugar
- Cut the brisket into large chunks and roll the pieces in the smoked paprika, salt and pepper, taking care to cover all sides. Cutting the brisket up allows for better coverage of spice into the meat. Heat the oil in a heavy based casserole and brown the meat on all sides, remove from the pan and set aside.
- Put all the vegetables into the casserole and saute gently for 5 minutes, allowing the onions to soften a little but not colour. Pour the red wine over the vegetables and cook for 2 minutes to deglaze the pan and allow some of the alcohol to burn off.
- Add the remaining ingredients to the pan stir to combine. Return the beef to the pan, along with any beef juices. Cover with a lid and cook in a low oven 150C/140CFan for approximately 4 hours or until the beef pulls apart. If the dish looks like it is drying out, add a little water to loosen the gravy as required.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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