Entree: Romania – Banat – Tocană de vită (Beef stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) beef chuck, cut into 1 in (2.5 cm) cubes
- 3 tbsp (45 ml) lard, bacon fat, or vegetable oil
- 2 large onions, thinly sliced, about 12 oz (340 g)
- 2 carrots, sliced, about 6 oz (170 g)
- 1 red bell pepper, seeded and diced, about 6 oz (170 g)
- 2 tbsp (12 g) sweet paprika (preferably Hungarian)
- 1 tsp (2 g) smoked paprika, optional
- 2 garlic cloves, minced (about 0.3 oz / 9 g)
- 1 tbsp (15 g) tomato paste
- 1 can (14 oz / 400 g) diced tomatoes
- 2 cups (480 ml) beef broth (or water plus beef bouillon)
- 1 bay leaf
- 1 tsp (2 g) caraway seeds, crushed (optional)
- Salt and freshly ground black pepper, to taste
- 1–2 tbsp (15–30 ml) red wine vinegar or lemon juice, optional to brighten
- Fresh parsley, chopped, for garnish

Instructions

1. Brown the beef: heat 2 tbsp (30 ml) lard or oil in a heavy pot over medium-high heat. In batches, brown the beef cubes on all sides without crowding, transferring browned pieces to a plate.
2. Sauté the aromatics: reduce heat to medium, add remaining 1 tbsp (15 ml) fat if needed and sauté the sliced onions until soft and beginning to caramelize, about 10–12 minutes. Add the carrots and diced bell pepper and cook 4–5 minutes more.
3. Add paprika and garlic: remove the pot briefly from the heat and stir in the sweet paprika (and smoked paprika if using) so it does not burn. Return to the heat, add the minced garlic and tomato paste, and cook 1–2 minutes to develop flavor.
4. Combine and simmer: return the browned beef to the pot, pour in the diced tomatoes and beef broth, and add the bay leaf and caraway seeds if using. Bring to a gentle simmer, then lower the heat, cover partially, and simmer gently for 1.5–2 hours until the beef is tender and the sauce is thickened.
5. Finish and season: taste and season with salt and pepper, and add 1–2 tbsp (15–30 ml) red wine vinegar or a squeeze of lemon juice if you prefer a brighter finish. Remove the bay leaf.
6. Serve: ladle tocana de vită into bowls, garnish with chopped fresh parsley, and serve hot as a hearty main course.