Spanish Beef Stew With Pimentón and Piquillo Peppers Recipe

Name: Spanish Beef Stew With Pimentón and Piquillo Peppers Recipe
Ingredients: 2 tablespoons olive oil; 2 pounds beef stew meat or brisket, trimmed of silverskin and gristle removed and cut into 1 1/2-inch chunks; Kosher salt and freshly ground black pepper; 1 large onion, finely chopped (about 1 1/2 cups); 3 medium cloves garlic, minced (about 1 tablespoon); 12-ounce jar of piquillo or roasted red peppers, drained; 12 baby carrots or 1 large carrot, peeled and cut into rough chunks; 8 ounces button mushrooms, quartered if large; 1 1/2 teaspoons smoked Spanish paprika; 1 cup dry red wine, such as Rioja; 1 (28-ounce) can diced tomatoes; 2 1/2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 2 bay leaves; 4 sprigs fresh thyme; 1 cup sour cream or plain yogurt, for garnishing