◦1 1/2 lbs. beef chuck, trimmed and cut into 1″ cubes
◦2 medium yellow onions, chopped
◦3 large carrots, peeled cut into 1/2 cubes
◦3 cloves of garlic, minced
◦2 tablespoons of paprika
◦3 tablespoons of flour
◦1 cup white wine
◦2 cups chicken stock
◦2 bay leaves
◦1 teaspoon dried thyme
◦1/4 cup fresh parsley, minced
◦3/4 cup sour cream.
◦Extra virgin olive oil
◦Salt & pepper
1.Preheat oven to 275°
2.Heat oil in a dutch oven over medium heat.
3.Place 1/2 the beef cubes in salt & pepper and brown on all sides about 5 minutes.
4.Remove meat and repeat process with the other 1/2 of the beef.
5.Add onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes.
6.Add garlic and continue to cook another 30 seconds.
7.Stir in paprika and flour and cook until lightly colored, 1 to 2 minutes.
8.Add wine, scraping any browned bits that may have stuck to the pot.
9.Add stock, bay leaves and thyme and bring to a simmer.
10.Add meat and return to a simmer.
11.Cover and place pot in oven, cook for 1 hour.
12.Remove pit from oven and add carrots.
13.Cover and return pot back in oven, cook just until meat is tender another 1 1/2 hours.
14.Stir in parsley and add sour cream, discard bay leaves (once sour cream has been added, do not let stew simmer or boil or sour cream will curdle)
15.Can be served over egg noodles.