Smoky beef goulash with black-eyed peas and red peppers

Note: You can omit the browning of the meat on the grill and instead brown the meat on a broiler pan six inches from the heat source. Alternatively, heat some bacon fat or oil in the bottom of a Dutch oven and brown the meat cubes in batches in the hot fat. If you wish, you can use a slow cooker at Step 5, but reduce the broth used to 1 ½ cups. Set the cooker on low for 6-8 hours.

Prep time: 30 minutes

Cook time: 3 hours

Makes: 8 to 10 servings

3 ½ pounds boneless beef chuck roast

Salt

Freshly ground black pepper

2 red bell peppers (12 ounces), cored

4 tablespoons bacon fat or vegetable oil

2 medium (12 ounces total) sweet onions, halved, sliced

3 large cloves garlic, minced

¼ cup sweet Hungarian paprika 1 ½ teaspoons sweet or hot smoked paprika

¼ teaspoon cayenne, optional 2 ½ cups low-sodium beef broth ½ cup pilsner-style beer 2 tablespoons tomato paste 8 ounces frozen or two drained 15-ounce cans black-eyed peas Chopped fresh parsley, for garnish Cooked orecchiette or egg noodles, for serving

1. If desired, cut roast in half or thirds for easier handling. Mix 1 teaspoon salt and ½ teaspoon pepper in a small dish. Sprinkle beef pieces on all sides with salt mixture and place in a covered baking dish or bowl. Refrigerate 1 hour or up to 1 day.

2. Prepare a charcoal grill until coals are covered with gray ash or heat a gas grill to medium-hot, about 400 degrees. Place beef on grill. Cover and cook until deeply browned, about 10 minutes. Flip meat to brown the other side, 5-10 more minutes. Let cool on a cutting board until you can handle it. Cut into 1 ½-inch pieces. (For alternative cooking methods, see note.)

3. Cut 2 cored red bell peppers into ¼-inch-wide strips about 2 inches long. Heat a heavy 6-quart saucepan or Dutch oven over medium-low heat until a drop of water sizzles on contact. Add 3 tablespoons of the bacon fat or oil and onions. Cook, stirring, until onions are lightly browned, about 10 minutes. Add red pepper pieces and sauté 5 minutes. Stir in 3 cloves of minced garlic and cook for 1 minute. Remove with a slotted spoon to a bowl.

4. Add another 1 tablespoon of fat to the Dutch oven. Add beef cubes and any accumulated juices to the pot. Cook and stir for about 5 minutes.

5. Sprinkle ¼ cup sweet Hungarian paprika and 1 ½ teaspoons sweet or hot smoked paprika and ¼ teaspoon cayenne over beef. Add onion mixture, 2 ½ cups broth, ½ cup beer, 2 tablespoons tomato paste and 1 teaspoon salt. Heat to a simmer. Reduce heat to very low. Cover pan tightly and simmer over very low heat until beef is forktender, 2 to 2 ½ hours. Refrigerate covered up to 3 days.

6. Reheat mixture if necessary. Add 8 ounces frozen or two drained 15-ounce cans black-eyed peas. Simmer uncovered, stirring often to reduce pan juices slightly, about 30 minutes. Taste and adjust seasonings.

7. Sprinkle with parsley. Serve with noodles.