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1. Cut the beef chuck into roughly 4 cm (1.5 inch) cubes. Pat completely dry with paper towels and season generously with salt and black pepper on all sides. Drying the surface is essential for a proper sear.
500 g Beef chuck,
Salt,
Black pepper
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2. Heat a heavy-bottomed pot or Dutch oven over high heat until very hot. Add the olive oil and, working in 2 batches to avoid crowding, sear the beef for 3–4 minutes per side without moving it, until a deep brown crust forms. Transfer the browned beef to a plate and set aside.
500 g Beef chuck,
2 tbsp Olive oil
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3. Reduce the heat to medium. Dice the white onion and add it to the same pot. Cook, stirring occasionally, for about 4–5 minutes until softened and golden. Scrape up any fond from the bottom as the onion releases moisture.
1 piece White onion
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4. Mince the garlic cloves and finely grate or mince the fresh ginger. Add both to the pot and cook, stirring, for 1 minute until fragrant.
4 clove Garlic cloves,
1 tbsp Fresh ginger
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5. Add both the smoked paprika and sweet paprika to the pot. Stir continuously for 30–45 seconds, letting the paprika bloom in the residual oil and coat the aromatics. This releases the fat-soluble flavors and deepens the stew's color.
1.5 tsp Smoked paprika,
1.5 tsp Sweet paprika
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6. Roughly chop the tomato and add it to the pot. Cook, stirring and crushing gently with a spoon, for 3–4 minutes until the tomato breaks down and its liquid reduces slightly.
1 piece Tomato
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7. Pour the red wine into the pot and stir, scraping up any fond from the bottom. Let it simmer briskly for 2–3 minutes until reduced by roughly half, so the alcohol cooks off and the wine concentrates into the base.
0.5 cup Dry red wine
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8. Pour in the chicken broth and stir to combine. Add the bay leaves. Return the seared beef and any resting juices to the pot. Bring to a gentle simmer, then cover, reduce heat to low, and cook for 1 hour 15 minutes. The liquid should barely bubble — not boil.
500 g Beef chuck,
2 cup Chicken broth,
2 piece Bay leaves
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9. While the beef cooks, peel and cut the carrots into 2 cm (3/4 inch) rounds and the potatoes into similar-sized chunks. After the beef has cooked for 1 hour 15 minutes, add the carrots and potatoes to the pot. Stir to combine, re-cover, and continue cooking for 40–50 minutes until the vegetables are tender and the beef is fork-tender.
2 piece Carrots,
2 piece Potatoes
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10. Remove and discard the bay leaves. Remove the lid and check the consistency. If the broth is thinner than you'd like, simmer uncovered for 10 minutes to reduce and concentrate the sauce. Taste and adjust seasoning with salt and black pepper before serving.
Salt,
Black pepper
