Serves 4-6

Ingredients

3 Pounds Chuck Roast Cut into 1 1/2 inch cubes and trimmed of excess fat.

1/3 Cup Sweet Paprika

2 Tablespoons Hot Paprika (Optional)

1 12-ounce Jar of Roasted Red Peppers

2 Tablespoons Tomato Paste

3 Tablespoons White Vinegar

2 Tablespoons Vegetable Oil

4 Large Yellow Onions chopped in the food processor (chunky, not fine)

4 Large Carrots, peeled and cut into 1-inch rounds

1 Bay Leaf

1 Cup Beef Stock Warmed

Salt and Pepper to taste

Directions

Step 1: Adjust oven rack to lower-middle position and heat oven to 325-degrees. 

Step 2: Sprinkle meat evenly with 1 teaspoon salt and let stand for 15-minutes. 

Step 3: Process paprika, roasted pepper, tomato paste and 2 teaspoons vinegar in food processor until smooth, scraping down sides a few times.

Step 4: Combine oil, onions and 1 teaspoon salt in a large Dutch oven. 

Step 5: Cover and cook over medium to medium high heat for 8-10 minutes.  If onions begin to brown, add a teaspoon of water.

Step 6: Stir in paprika mixture and cook stirring occasionally. 

Step 7: Cook until onions stick to bottom of pan.

Step 8: Add beef, carrots and bay leaf stir until beef is well coated. 

Step 9: Scrape down sides and cover and transfer to over. 

Step 10: Cook until meat is almost tender and surface liquid is 1/2 inch below top of meat, 2 to 2 1/2 hours, stirring every 30 minutes. 

Step 11: Remove pot from oven and add enough beef broth so that surface liquid is 1/4 inch from top of meat. 

Step 12: Beef should not be completely submerged. 

Step 13: Return covered pot to oven and continue to cook until meat is very tender, about 30-minutes. 

Step 14: Skim off any fat from top and stir in remaining teaspoon vinegar. 

Step 15: Remove bay leaf and adjust salt and pepper. 

Step 16: Can serve with sour cream or over egg noodles