The idea for this recipe came from the Tasty Kitchen blog, and was made with short ribs. I thought it sounded wonderful, but I had chuck roast and no short ribs, and it didn't have as much onion and garlic as I thought I wanted, so I adapted a little. To be honest, I was dubious; but it was one of the most succulent, savory preparations for chuck roast I've ever had. The sauce is thick, velvety and unctuous, and the taste is more than the sum of the ingredients would lead you to believe. —Kayb
- Serves 6
2 1/2 to 3 pounds
chuck roast, cut into two-inch cubes
salt and pepper
large onion, diced fine
cloves garlic, minced
red wine (not overly dry)
10 3/4 ounces
can tomato puree
sweet Hungarian paprika
- Salt and pepper beef chunks, and sprinkle with Worcestershire. Working in batches so beef is not crowded, brown in olive oil in heavy pot. Make sure it gets a good, brown sear on all sides. Remove to a bowl or baking sheet.
- Reduce heat to medium and add onions; when they are softened and beginning to color, add garlic and saute for a minute or two (do not allow to brown). Deglaze pan with red wine and allow wine to reduce by 1/2.
- Dust beef chunks with paprika, making sure all sides are covered; rub it in to be sure all the paprika adheres. Use the ENTIRE six tablespoons, even though that looks like a tremendous amount of paprika.
- Add tomato puree to pot and stir to combine with onion/wine mixture. Return beef chunks to pot in a single layer, if possible. Add enough beef stock so liquid is even with top of beef chunks.
- Lower heat to low, cover, and simmer for 2 1/2 hours, checking frequently to see if more broth is needed. Liquid level should stay within 1/2 inch of top of beef.
- Stir tomato paste into sauce, uncover, and continue to cook for 30 minutes, or until beef is fork-tender . Serve over rice or egg noodles.