Idaho Potato and Beef Paprika Stew with Ground Sirloin
A robust Eastern European-inspired stew featuring tender Idaho potatoes, lean ground sirloin, and aromatic paprika in a rich beef broth. The addition of caraway seeds and oregano creates authentic Hungarian flavors, while instant potato flakes cleverly thicken the base without flour. Bell peppers add sweetness and color, complemented by tomatoes and peas for a complete one-pot meal. Perfect for busy weeknight dinners or casual entertaining, this hearty stew delivers comfort food satisfaction with a sophisticated spice profile that sets it apart from basic beef stews.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 tablespoon prepared chopped garlic
- 1 ½ pounds ground lean beef sirloinground turkey1:1low-fat
slightly different texture
- 1 teaspoon caraway seedsfennel seeds1:1flavor-change
different but complementary flavor
- 1 teaspoon dried oregano or marjoram
- 1 tablespoon sweet paprika
- 2 red or green bell peppers, cut into strips
- 3 cups beef broth
- 2 pounds Idaho Potatoes, peeled and cut into 1-inch cubes
- 1 ½ cups canned whole, peeled tomatoes, cut up
- 1 10-ounce package frozen peas OR peas and carrot mixturefresh peas1:1fresh
cook 2-3 minutes longer
- ¼ cup Instant Mashed Idaho Potato flakes
- Salt and pepper(optional)
Instructions
- 1
Heat olive oil in large heavy pot over high heat until hot
- 2
Saute onions and garlic until starting to brown
- 3
Add ground sirloin and break up with wooden spoon, cook until meat loses all pinkness
- 4
Stir in caraway seeds, oregano, paprika, and bell pepper strips
- 5
Add beef broth and potatoes, cover and bring to boiling
- 6
Lower heat and simmer covered until potatoes are tender
- 7
Add tomatoes, peas and instant potato flakes, stir until thickened
- 8
Season with salt and pepper to taste
Tips
Use a heavy-bottomed pot with tight-fitting lid to prevent sticking and ensure even cooking throughout the simmering process.
Break up the ground beef thoroughly while cooking to ensure even browning and prevent large chunks in the finished stew.
Add instant potato flakes gradually while stirring to control thickness and prevent lumps from forming in the broth.
Good to Know
Refrigerate covered for up to 3 days. Reheat gently on stovetop, adding broth if needed.
Can be made 1 day ahead and reheated. Flavors improve overnight.
Serve hot in bowls with crusty bread or over egg noodles.
Common Mistakes
Use high heat initially to properly brown the meat and avoid gray, steamed texture.
Don't skip covering the pot during simmering to prevent moisture loss and ensure tender potatoes.
Substitutions
FAQ
Can I use regular potatoes instead of Idaho potatoes?
Yes, any starchy potato like russet will work well. Idaho potatoes hold their shape nicely and absorb flavors effectively in stews.
What if I don't have instant potato flakes for thickening?
Mix 2 tablespoons flour with cold water to make a slurry, or mash some of the cooked potatoes against the pot side to thicken naturally.
How long will this stew keep in the refrigerator?
Store covered for up to 3 days. The flavors actually improve after the first day as the spices meld together.