Smoky Bean and Beef Stew

This hearty stew combines the rich flavors of smoked ham hocks and tender beef stew meat with a medley of beans and fresh vegetables. The addition of Hungarian paprika and cumin gives it a warm, smoky depth, while the cherry tomatoes add a hint of sweetness. Perfect for a comforting dinner, this dish balances traditional elements with a creative twist, making it a satisfying one-pot meal.

Ingredients:

• 1 15-oz can butter beans, drained and rinsed
• 1 lb. can kidney beans, drained and rinsed
• 1 lb. smoked ham hocks or neck bones
• 1 lb. beef stew meat, cut into bite-sized pieces
• 2 32-oz Beef Broth or Water
• ½ cup olive oil or vegetable oil
• 1 medium red onion, chopped
• 4 cloves garlic, chopped
• 8 small cherry tomatoes, halved
• 1 small jalapeno pepper, chopped (optional)
• 1 Tbsp Hungarian paprika
• 1 tsp. ground cumin
• 1 tsp. dried marjoram
• 2 small dried bay leaves
• 2 medium carrots, peeled and thinly sliced
• 1 large celery root, peeled and thinly sliced
• ½ cup fresh parsley leaves, chopped
• 10 oz sour cream, for serving
• Salt and black pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped red onion and garlic, sautéing until the onion is translucent.
2. Add the beef stew meat to the pot, browning it on all sides. Season with salt, black pepper, Hungarian paprika, and cumin.
3. Stir in the smoked ham hocks or neck bones, cherry tomatoes, carrots, celery root, and jalapeno (if using).
4. Pour in the beef broth or water, and add the bay leaves and marjoram. Bring to a boil, then reduce heat and let simmer for about 1.5 hours, or until the meat is tender.
5. Add the butter beans and kidney beans to the pot, stirring to combine. Simmer for an additional 15-20 minutes to heat the beans through.
6. Remove the bay leaves and adjust seasoning with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and a dollop of sour cream.