1 tsp smoked paprika
Salt and pepper to taste
Optional: a splash of red wine or a dash of hot sauce for extra depth
Instructions:
Heat olive oil in a large pot over medium heat.
Add beef and brown on all sides (or sauté mushrooms until golden). Remove and set aside.
In the same pot, add onions and garlic. Cook until soft and aromatic.
Add carrots, celery, and potatoes. Sauté for 5 minutes.
Return beef/mushrooms to the pot. Add tomatoes, broth, and spices.
Bring to a boil, then reduce heat and simmer for 1 hour, or until meat and vegetables are tender.
Adjust seasoning. Serve hot and soulful.
Serving and Storage Tips:
Serve with crusty bread or over rice for extra comfort.
Garnish with fresh herbs or a dollop of sour cream.
Store leftovers in the fridge for up to 4 days. Freezes well for 3 months.
Variations:
Vegan: Skip the meat, use veggie broth, and add beans or lentils.
Spicy: Add chili flakes or a diced jalapeño.
Rustic: Toss in leftover roasted veggies or grains.
FAQ:
Q: Can I make this in a slow cooker?
A: Yes! Brown the meat and sauté the veggies first, then toss everything into the slow cooker for 6-8 hours on low.
Q: What if I don’t have fresh veggies?
A: Frozen vegetables work fine—just adjust the cooking time slightly.
Q: Why the dark title?
A: It’s humor with a bite. Sometimes, food is the light at the end of the tunnel!
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