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Tomato and Paprika Braised Short Rib Stew

Ghoulashes cousin
Prep Time 1 hour
Cook Time 3 hours
Course Main Course
Cuisine Mediterranean


  • 5 lb Boneless Beef short ribs or Beef chuck
  • 1/2 cup Sweet paprika
  • 2 tbsp Smoked Paprika
  • 4 tsp Kosher Salt
  • 1/2 tsp Cayenne pepper
  • 1/4 cup Canola or vegetable oil
  • 2 each Medium Spanish or Yellow Onion, small dice
  • 3 each Garlic Cloves, sliced thin
  • 1/3 cup Tomato paste
  • 1/4 cup Dark brown sugar
  • 3 tbsp Worcestershire sauce
  • 2 tbsp Dijon mustard
  • 3 1/2 cup Chicken stock
  • 2 1/2 tbsp Apple cider vinegar


  • Preheat oven to 325F or 350F Conventional.
  • Cut the beef into 1 1/2 inch cubes. Toss both paprikas, cayenne and salt together in a bowl. Mix half the spice mixture with all the beef and marinate for 30 minutes.
  • Heat a shallow saucepot or rondeau over medium heat and brown the meat in the oil being careful not to burn. Remove the meat to a plate when brown.
  • Add the onions and saute until soft then add garlic and rest of spice mixture and toast for 1-2 minutes. Add the rest of the ingredients and scrape the bottom of the pot to get any browned bits into the sauce.
  • Add beef back into pot and bring to a boil, then reduce to a simmer.
  • Cover the pot with foil and place in the oven for 2 1/2 hours.
  • Remove cover and return to oven for another 30 minutes to allow the sauce to reduce.
Keyword Beef, Braise