The Kitchn: There's nothing like a hearty meal to chase away winter blues
By Amelia Saltsman
on
3 pounds (1.4 kilograms) beef chuck roast, trimmed and cut into 1- to 2-inch (2.5- to 5-centimeter) pieces
Kosher or sea salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, finely chopped
2 ribs celery, finely chopped
1 tablespoon chopped fresh cilantro or Italian parsley, plus more for garnish
1 teaspoon hot or sweet paprika, or a mix
2 large cloves garlic, minced
3 Roma tomatoes, grated, and 1 tablespoon minced sun-dried tomato or tomato paste, or 1 can (8 ounces/225 grams) tomato sauce
About 2 cups (480 milliliters) homemade beef stock, or 1 cup (240 milliliters) canned beef broth diluted with 1 cup (240 milliliters) water
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