Beef stew with onion, garlic, potatoes and carrots. It is flavored with a tomato paste sauce and cooked in a clay pot first on the stove top then in the oven. A perfect comfort food.
4 tablespoons olive oil
1 onion, chopped
A handful of pearl onions, peeled but not chopped (optional)
500g (1.1 pound) diced beef (not lean) (or beef chuck cut into 1-inch pieces)
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 cups hot water, divided
2 medium potatoes, cut into 1-inch chunks
2 medium carrots, cut into 1-inch chunks
6 cloves garlic
Parsley for garnish
Sauté onions until translucent.
Add in the beef pieces and give it a stir. Cook it covered over medium low heat until the meat releases juice and then it absorbs almost all of it.
In a small bowl, mix together tomato paste, salt, black pepper, paprika and 1 cup of hot water. Pour it over the beef in the pot and cook it covered over low heat for 1 hour. Check it after 30 minute or so and if there is too little water left, add some extra water (¼ cup) to prevent it from burning.
Preheat the oven to 350F/180C in the last 15 minutes of cooking.
When the 1-hour cooking duration is over, remove it from the heat. Add potatoes, carrots and garlic into the pot. Pour the remaining 1 cup hot water.
Cover the top of the pot with foil. If the pot you are using is not oven-proof, pour the dish into a baking pan and cover it with foil.
Bake for 45-50 minutes.
Garnish with chopped parsley when serving.
Find it online: https://www.giverecipe.com/beef-stew-in-clay-pot/