Beef Stew With Sweet And Hot Paprika From Trieste

Ingredients

• 3 lb boneless beef chuck or brisket, cut into 2-inch cubes (we used beautifully marbled Australian beef cubes from Meidiya which is meant for Japanese curry)
• 1 tablespoon sweet paprika, salt and ¼ cup olive oil for marinating
• ½ cup olive oil
• ½ lb pancetta/bacon, sliced ¼ inch thick and slices cut into ¼ inch wide strips
• 3 large brown onions, chopped
• 2 tbs sweet paprika or pimenton dulce
• ¼ tsp cayenne pepper
• 2 tsp freshly toasted and ground cumin
• 2 tbs minced garlic
• 1 cup dry red wine
• 2 cups seeded, chopped canned plum tomatoes with juice
• 1 each fresh rosemary and marjoram sprig and 1 bay leaf, tied in a cheesecloth sachet
• Grated zest of 1 lemon
• Salt and freshly ground black pepper

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