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
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