Description
Savor the flavors of summer with this lighter, brighter twist on a classic comfort food. Ready in under an hour and packed with fresh veggies and tender beef!
Ingredients
Scale
- 1½ pounds (680g) beef chuck, cut into ¾-inch cubes
- 2 tablespoons (30ml) vegetable oil
- 2 medium onions (about 2 cups/300g), diced
- 3 cloves garlic (15g), minced
- 2 tablespoons (16g) sweet Hungarian paprika
- 1 teaspoon (2g) caraway seeds
- 2 medium bell peppers (1 red, 1 yellow) (about 2 cups/300g), diced
- 2 medium zucchini (about 2 cups/300g), diced
- 3 cups (450g) fresh tomatoes, diced (or 1 28oz can diced tomatoes)
- 1 cup (240ml) low-sodium beef broth
- 2 tablespoons (30ml) red wine vinegar
- 1 tablespoon (15g) tomato paste
- ½ teaspoon (3g) salt, plus more to taste
- ¼ teaspoon (1g) freshly ground black pepper
- 3 tablespoons fresh parsley, chopped
- 1 cup (240g) sour cream, for serving (optional)
Instructions
- Heat oil in a Dutch oven over medium-high heat and brown beef cubes in batches, then set aside.
- Reduce heat to medium and cook onions until translucent, about 5-7 minutes. Add garlic and cook 30 seconds until fragrant.
- Remove from heat briefly, add paprika and caraway seeds, then return to low heat and cook 1 minute, stirring constantly.
- Add bell peppers and cook 3-4 minutes until beginning to soften.
- Pour in beef broth, scraping up any browned bits from bottom of pot.
- Return beef to pot along with tomatoes, tomato paste, vinegar, salt, and pepper. Bring to a gentle boil, then reduce to a simmer.
- Cover and cook for 20 minutes, then add zucchini. Continue simmering 15-20 minutes until beef is tender.
- Taste and adjust seasoning, then stir in most of the parsley.
- Let rest 5 minutes before serving garnished with remaining parsley and optional sour cream.