Name: Slow-Braised Beef and Root Vegetable Stew with Tomato Paste
Total time: 180 min
Yield: 4 servings
Cuisine: Czech
Ingredients: 1 kg beef chuck; 1 onion; 3 cloves garlic; 2 tbsp paprika; 2 tbsp tomato paste; 1 cup beef broth; 1 tbsp caraway seeds; 1 tbsp black pepper; 1 tbsp salt; 1 cup diced tomatoes; 1 cup sliced carrots; 1 cup sliced celery; 1 cup potatoes

A traditional Czech goulash made with beef, paprika, and vegetables using a slow-braising technique for enhanced flavor and tenderness.

Method

Cut the beef into cubes and season with salt and pepper.
In a large pot, heat oil and brown the beef over medium heat until well seared.
Add the onion and garlic, and cook until softened over low heat, stirring occasionally.
Stir in the paprika, tomato paste, and caraway seeds, cooking for 2-3 minutes to release the aromas.
Pour in the beef broth and bring to a gentle simmer.
Add the diced tomatoes, carrots, celery, and potatoes, ensuring they are submerged in the liquid.
Cover and let the stew simmer on low heat for 2.5 to 3 hours, checking occasionally to ensure it doesn't dry out.
Once the beef is tender, adjust the seasoning with additional salt and pepper if needed.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.