Slow cooked paprika beef dish using beef brisket, uses warm 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. Beef brisket is one of my favourite cuts to slow cook with as its full of flavour. With a good amount of fat in the meat that renders down beautifully, giving you a delicious gravy. However this dish works equally well with other slow braising cuts such as beef shin or rib trim.
What would you serve to accompany this paprika beef stew?
You can serve this beef with sour cream and some crusty bread. However my personal favourite is when I serve it alongside some creamy, buttery mash and some steamed green vegetables. Perfectly simple, if a little slow, comfort food. However I like to cook this dish a day before I plan to eat it. Like all stews and casseroles, it benefits from being left to sit overnight. By doing this you intensify the flavours of the meat. But if time is limited then it will taste lovely served straight from the oven.
What makes this dish such a great hit with the family is the addition of smoky paprika to the dish. It packs a huge flavour punch without adding the heat of spice that children sometimes 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.
Can you make this paprika beef 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.
Can I freeze paprika beef?
This stew can be easily frozen as can any leftovers. I have been know 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:
Pushed for time, then try some similar slow cooked recipes. Our Beef Cheek Braised in Red Wine, our Spaghetti Bolognese, our Italian Beef Ragu, Smoked Beef Chilli and Spicy Slow Cooked Beef are great slow cook dishes for this time of year.
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
- 1 kg beef brisket joint (or same quantity stewing steak)
- 1 tbsp smoked paprika
- salt and black pepper
- 2 tbsp olive oil
- 2 medium 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
- Roll the brisket joint in the smoked paprika, salt and pepper, taking care to cover all sides. I like to cut the joint in two to allow a 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 below is approximate and meant as a guideline only •