Since we are approaching fall weather, I thought it a good time to have a hearty soup to help keep warm on the cool fall nights. If the recipe makes too much for you, that is ok since this one freezes well.
This is a one pot dinner with chuck roast slow cooked in a tomato sauce flavored with bell peppers, green olives, and Spanish paprika.
Ingredients
3 pounds beef chuck roast , cut into 2 inch cubes
3 tablespoons flour
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
3 tablespoons olive oil
1 yellow onion , chopped
2 carrot , peeled and cut into ½ inch thick coins
1 green bell pepper , cut into ½ inch cubes
4 cloves garlic , minced
1 tablespoon Spanish paprika
1 teaspoon dried oregano
2 bay leaves
28 ounces diced tomatoes
15 ounces crushed tomatoes
1/3 cup tomato paste
1/2 cup green olives , sliced
1 cup green peas
Instructions
Preheat oven to 325 degrees and toss beef cubes with flour salt and pepper.
Heat oil in large dutch oven on high heat and cook the beef on all sides until well browned then remove from the pan.
Lower heat to medium, add in the onions and cook until translucent, about 5-6 minutes.
Add in the paprika, oregano, bay leaves, died tomatoes, crushed tomato, tomato paste and the beef and stir well.
If you prefer, you can cook the entire thing on the stove top. Once you add the seasonings, tomatoes, and beef to the pan, bring to a boil. Cover and reduce the heat to a simmer. Simmer on low for 2 ½ to 3 hours, stirring occasionally. Add in peas and olives during last 15-20 minutes of cooking.
This recipe serves 8
Total time including prep is 3 hours hours 15 minutes minutes but it is worth the wait.
My family enjoyed it. Jared called it a nice break from our normal fare.I agree.





