Directions:
Adjust oven rack to lower-middle position and preheat oven to 275°F (135°C).
Pat beef dry with paper towels and sprinkle all over with salt and black pepper.
In a large Dutch oven, heat oil over high heat until shimmering. Cook half of the beef until browned on all sides, 4 to 5 minutes, adjusting heat as necessary to avoid burning. Transfer browned beef to a plate and repeat with the remaining beef.
Reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened and lightly browned, about 7 minutes.
Add peppers, carrots, mushrooms, paprika, wine, tomatoes, tomato paste, Worcestershire sauce, bay leaves, and thyme. Bring to a simmer over medium-high heat. Add beef and juices from the plate to the pot. Cover and transfer to the oven. Cook until beef is tender, about 4 hours.
Remove stew from the oven and discard thyme and bay leaves. Reduce over medium-low heat until sauce is thick enough to coat the back of a spoon, about 5 minutes. Season to taste with salt and pepper.
Let cool slightly. Serve with sour cream or plain yogurt.
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