This paprika steak & potato stew is a new favourite in our house! It’s a great change from a traditional beef stew, is super easy to prepare and cook – and is delicious enough for any occasion!
I developed this recipe whilst looking for inspiration for dishes I could take to a Eurovision party lately – and settled on this combination of a few Ukrainian-inspired dishes. The stew is made up of onions, garlic, paprika and tomatoes and filled with tender beef steak and miniature potatoes for a real one-pan-dinner.
Each time I’ve served this we’ve eaten it with a side of crusty bread – and there have been no leftovers in sight!
How to make a paprika & steak potato stew
Step-by-step instructions and images, scroll to the bottom for a printable recipe card.
1. Begin by largely dicing one onion, crushing 4 garlic cloves and trimming your beef steak of any large pieces of fat
2. Heat vegetable oil in a large pan
3. Then, add in the onion and cook for about 2 minutes – or until they are beginning to turn brown like in this image:
4. Then, add in the diced steak pieces, stir to coat with the oil and cook for 2-3 further minutes, or until the meat has browned on both sides
5. Add in the paprika, tomato puree and crushed garlic, stir to coat and cook for a further minute
6. Then, add in the tinned tomatoes, beef stock and sugar (make measuring out the stock easier by filling the tin one and a half times with water)
7. Stir and bring to a low simmer
8. Then place the lid on, and cook for around 2 hours – stirring occasionally and checking it doesn’t need more water adding
9. Then, cut your miniature potatoes in half – and add into the stew, stir to mix them through evenly and ensure they’re below the liquid line – then place the lid on and cook for a further 20-30 minutes, or until both the potatoes and meat are fork-tender
10. Enjoy and serve alongside some nice bread!
- 1 Tbsp Vegetable Oil
- 1 Onion
- 500g diced braising steak
- 4 Garlic Cloves
- 1 Tbsp Paprika
- 1 Tbsp Tomato Puree
- 400g tinned tomatoes
- 600ml beef stock
- 1 Tsp Sugar
- 500g miniature/baby potatoes
- To Season: Salt & Pepper
- Optional (see #9) 1 tbsp beef gravy granules
- Begin by largely dicing the onion, peel and crush the garlic, and trim the beef steak of any large pieces of fat
- Heat vegetable oil in a large pan over medium heat
- Add the diced onion, stir and cook for about 2 minutes, or until they begin to brown slightly
- Then, add in the steak pieces - stir to coat with the oil and cook for 2-3 further minutes, or until the meat has browned on both sides
- Next, Add in the garlic and paprika - stir and cook for around 1 minute
- Finally, add in the tomato puree, tinned tomatoes, beef stock and sugar (do not add the potatoes yet)
- Bring the whole mixture to a simmer, then place the lid on the pan and allow to cook on low heat for about 2 hours, stirring occasionally to ensure the bottom doesn't catch, and top up any water if needed
- Then, cut the potatoes in half and add them into the dish - stir to coat thoroughly in the stew, return the lid and cook for a final 20-30 minutes, until the potatoes and meat are both fork-tender
- The stew should be thick enough at this stage - but if you would like it a little thicker, add in a small amount of beef gravy granules
Amount Per Serving Calories 557Total Fat 27gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 14gCholesterol 121mgSodium 592mgCarbohydrates 38gFiber 6gSugar 7gProtein 41g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!