RomanianMedium · Hot
One-Pot Paprika Beef Stew
A hearty Romanian-inspired one-pot stew with tender beef simmered in a rich paprika-scented broth, finished with a squeeze of lemon and cooling yogurt.
Prep
15 min
Cook
35 min
Total
50 min
Method
Prep
1
Dice the yellow-onion and mince the garlic. Peel and cube the carrots and potatoes into bite-sized pieces.
Bloom the Paprika
4
5
Add the ground-beef to the pot, breaking it apart with a wooden spoon. Cook until browned, about 7-8 minutes. Season with salt.
Cook the Beef
6
Add the ground-beef to the pot, breaking it apart with a wooden spoon. Cook until browned on all sides, about 7-8 minutes. Season with salt.
Simmer the Stew
8
Reduce heat to low, cover, and simmer for 25-30 minutes until the vegetables are tender and the beef is cooked through.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -5
Calories
580
per serving
High in protein · 40gLow sugar · 9g
Protein
40g
Carbs
37g
Fat
30g
Sat. fat
7g
Fiber
7g
Sugar
9g
Sodium
732mg
Gluten FreeMediterraneanHeart HealthyDiabetes FriendlyGeneral WellnessHigh ProteinBalanced MacrosAnti Inflammatory
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
E
Environmental impact
Very high impact
A–E · lower is better · includes estimates
kg CO2e
13
per serving
ECarbonBEU all-round· carbon sets the grade
Water
1.1m³
Land
308Pt
Runoff
0.3g P
ground-beef drives 97% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
3
Spicy
Textures
TenderHeartySilkySaucy
Aromas
HerbalSmokyEarthySavory
Kitchen Equipment
Primary Tool
StockpotCounter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Ground beef must reach an internal temperature of 160°F (71°C) to ensure harmful bacteria are eliminated. Use a meat thermometer to verify doneness before serving.
High Risk Population
Infants, elderly individuals, pregnant women, and immunocompromised persons should only consume this stew after confirming the beef has reached safe internal temperature throughout.
Handling
Add yogurt off the heat or at very low temperatures below 180°F to prevent curdling and separation. Stir gently to incorporate evenly.
Cross Contamination
Use separate cutting boards and utensils for raw beef preparation. Wash all surfaces, hands, and tools thoroughly with hot soapy water after handling raw meat.
Storage
Refrigerate leftover stew within 2 hours of cooking. Store in airtight containers and consume within 3-4 days. Reheat to 165°F (74°C) before serving leftovers.
Allergen Warning
This dish contains milk from yogurt. Individuals with dairy allergies or lactose intolerance should omit the yogurt garnish or use a dairy-free alternative.
Pro Tips
Technique
The paprika must bloom in the hot oil for 30 seconds — this is not optional. My grandmother would say the paprika is the soul of the stew, and you cannot rush the soul.
Substitution
No yogurt? A spoonful of sour cream works, but the tang is not quite the same. No lemon? In Romania we use borș, but a hard squeeze of lemon is what I use now in Barcelona and it does the job.
From the chef
This is a stew built on patience and paprika — ground beef browned properly, then simmered low with carrot and potato until the broth turns deep and savory. The paprika blooms in oil first, which is the step that makes the whole pot smell warm and right. When there is no borș to sour it, a hard squeeze of lemon does the same job, and a spoon of yogurt stirred in at the end cools everything down and pulls the flavors together. Serve it hot with crusty bread and do not leave any in the pot.
TagsOne PotBeefPaprikaHeartyComfort FoodGluten FreeDillYogurt
AllergensMilk
Source: generated · June 10, 2026