Tomato Beef Stew with Smoked Paprika
Tomato beef stew with smoked paprika served with couscous, freshly baked bread, or jasmine rice. Perfectly paired with our newly released Rietvallei Estate 2016.
1 kg beef rump or stewing meat, cubed
1 can of chopped tomato
1 large onion, thinly chopped
1 tsp tomato puree
200 g mushrooms, sliced
3 Tbsp sugar
salt and pepper to taste
2 Tbsp olive oil
2 tsp smoked paprika
1. In a large cooking pot, turn up the heat to high, add olive oil, finely chopped onion, sliced mushrooms, and your cubed beef. Cook the meat, until nicely browned.
2. Turn down the heat to medium, add your tomato puree, give everything a quick stir, then add the can of chopped tomatoes, season with salt and pepper to taste. Cook for 10 min.
3. Reduce the heat to low, add your smoked paprika, add the sugar then put the lid on, and allow to cook slowly for 40 to 50 min until the meat is nice and tender.