Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon vegetable oil
  • 1 medium onion (chopped)
  • 2 stalks celery (chopped)
  • 1 pound beef chuck roast (cut into 1-inch pieces, or stewing beef)
  • 2 tablespoon tomato paste
  • 2 cups water
  • 1 tablespoon paprika (or smoked paprika)
  • salt and pepper to taste
  • 28 ounce frozen peas (or canned peas (2 14 fl oz cans))
  • 1/4 cup fresh dill (chopped)

Instruction

  • Cook Vegetables: Heat up the oil in a large skillet. Add the chopped onion and celery and cook until the onion is soft and translucent.
  • Add Ingredients: Add the beef and continue cooking for another 5 minutes until the beef is no longer pink on the outside. In a bowl mix tomato paste with water and add to pan. Season with paprika, salt, pepper, and bring to a boil. Cook for 30 minutes or until the beef is tender, stirring occasionally. Stir in the peas and cook for another 15 minutes. Taste for seasoning and adjust with salt and pepper as needed.
  • Finish & Serve: Stir in the dill, leaving about 1 tbsp for garnish. Garnish with remaining dill and serve.