Chinese New Year has come and gone with not so much as a peep from me. Sorry sorry! I’ve been so preoccupied with things around me that Tenacious Tinkering has been neglected. When I say I was preoccupied, it can mostly be summarized with this:
With that, we shall move on to more food! 😀
Paprika is one of those magical transformative spices. One dash of it in a pot of stew and it somehow brings a nice depth into the dish like no other. That probably why Hungarian Paprika Chicken still takes a special place in my heart.
Not only that, it’s equally versatile when it comes to quick dips and sauces. Those that do not require any heat to bring out it’s naturally smoky sweet fragrance, like Paprika Yogurt Sauce. Or sprinkle it over something as a garnish and voila! Colour & flavour.
Today, I bring you another recipe whereby paprika takes the centrestage. But instead of a quick braise or a little garnish, we’re using it in a slow cooked beef stew. Slow cooked as in with a slow cooker for overnight to further deepen the flavours and bring out its sweetness.
Simmer the stock. I chose chicken stock because it’s lighter in colour and flavour compared to beef. I didn’t want to overpower this stew. But I might be wrong. If you have an opinion on this, let me know!
That’s why I always make a big big batch of stew for easy lunch planning.
I just made a batch of Daikon Carrot Chicken Stew this past Saturday and we’ll be having it over the next few days.
Stew = friend.
“The Lord is not slack concerning His promise, as some men count slackness; but is longsuffering to us-ward, not willing that any should perish, but that all should come to repentance.” (2 Peter 3:9)
- 2 lbs Beef Shoulder/Chuck, cut into 2-inch cubes
- ½ cup Flour
- 1 tbsp Salt, separated use
- ½ tsp Ground Black Pepper
- 2 tbsp Oil
- 2 stalks Celery, chopped
- 2 Carrots, chopped
- 1 Yellow Onion, chopped
- 2 cloves Garlic, peeled
- 1 tbsp Paprika Powder
- ½ tbsp Worcestershire Sauce
- 2 Bay Leaves
- 4 New Potatoes, cut into large chunks
- 1 cup Chicken Broth
- 8-10 fresh Shitake Mushroom
- Sprinkle ½ tbsp salt & pepper over beef cubes and mix well.
- Dredge beef cubes with flour, brushing off excess.
- In a heavy bottom pan, heat up oil on HIGH until tiny wisps of steam appear.
- Brown meat in batches until golden brown on most sides. Dish out & reserve.
- Lower heat to MED. Saute celery, carrots, onion, garlic & remainder ½ tbsp salt.
- Once onions have turned translucent, about 3-4 minutes, shake in paprika powder.
- Pour in broth together with Worcestershire Sauce, bay leaves & potatoes. Bring to boil.
- If using slow cooker, add in beef cubes & pour everything into the inner ceramic pot. Cook on LOW for 8 hours. Add in shitake 1 hour before done.
- If cooking on stovetop, bring to a simmer & leave to cook for 2 hours or until meat is fork tender. Add in shitake about 15 minutes before done.
- Serve with bread or rice.