• prep: 1 hr
• cook: 3 hr 20 min
• total: 4 hr 20 min

servings:

• 1 (3-4) pound boneless chuck roast, trimmed of excess fat and cut into 1 1/2 inch cubes
• Kosher salt and fresh ground black pepper
• 1/4 cup sweet paprika (do not use hot or smoky paprika)
• 1 12-ounce jar roasted red peppers (packed in water), drained and rinsed
• 3 tablespoons low or no salt tomato paste
• 3 teaspoons red wine vinegar, divided
• 2 tablespoons vegetable oil
• 7 ounces small mushrooms, sliced
• 3 large onions, diced small
• 3 garlic cloves, minced
• 1 tablespoon fresh thyme leaves, or 4 fresh thyme sprigs
• 1 14-ounce can low-salt diced tomatoes, do not drain
• 3 to 4 cups low-sodium beef broth, divided
• 6 small or 4 medium potatoes, peeled and halved or quartered
• 4 large carrots, cut into 2-inch pieces (optional)
• 2 tablespoons cornstarch (optional for thickening if desired)
• 1/4 cup sour cream (optional - may be stirred in at the end or dolloped on individual bowls when serving)
• salt and pepper to taste
• fresh parsley leaves, chopped for garnish

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