Entree: Romania – Transylvania – Tocană de vită (Hearty Romanian beef stew braised with onions, tomatoes, and paprika)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Total 1 hr 50 min

Ingredients

- 2 tbsp (30 ml) lard or vegetable oil
- 1 lb 8 oz (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) smoked bacon, diced
- 2 large onions, thinly sliced, approx. 12 oz (340 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 tbsp (15 g) sweet paprika
- 1 tbsp (15 ml) tomato paste
- 1/2 cup (120 ml) dry red wine (optional)
- 1 cup (240 ml) beef broth
- 14 oz (400 g) canned diced tomatoes
- 2 bay leaves
- 1/2 tsp (1 g) caraway seeds, lightly crushed
- 1 1/2 tsp (8 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) sour cream for finishing (optional)
- 2 tbsp (8 g) chopped fresh parsley
- For serving: 1 cup (150 g) coarse cornmeal and 4 cups (960 ml) water to make polenta, or crusty bread

Instructions

1. Heat the lard or oil in a heavy Dutch oven over medium-high heat. Add the diced bacon and cook until fat renders and pieces are lightly crisp, about 4 minutes.
2. Season the beef cubes with 1 tsp of the salt and 1/4 tsp pepper. Increase heat to high and brown the beef in batches, removing browned pieces to a plate to avoid overcrowding.
3. Reduce heat to medium, add the sliced onions to the pot and cook, stirring, until translucent and beginning to brown, about 8–10 minutes. Add the minced garlic and cook 1 minute.
4. Remove the pot from the heat and sprinkle in the paprika, stirring quickly to coat the onions (this prevents paprika from burning). Return to medium heat, stir in the tomato paste and cook 1–2 minutes.
5. Deglaze with the red wine (if using), scraping up any browned bits, then add the beef broth, canned tomatoes, bay leaves, caraway seeds, remaining salt and pepper. Return the browned beef and any juices to the pot.
6. Bring to a gentle boil, then reduce to low, cover partially, and simmer until beef is very tender, about 1.5–2 hours. Stir occasionally and add a splash of water or broth if it becomes too thick.
7. Taste and adjust seasoning. If using, stir in the sour cream off heat for a silkier finish, then sprinkle with chopped parsley.
8. Prepare the polenta if desired: bring 4 cups (960 ml) water to a boil, slowly whisk in 1 cup (150 g) cornmeal, reduce heat and cook, stirring, until thick and tender, about 20–25 minutes. Serve the tocană over polenta or with crusty bread.