Beef Stew with Savoy Cabbage, Beans, and Peppers
Rinse the beef, pat dry and cut into small cubes. Peel the onion and garlic, and finely chop. Rinse, trim and cut the vegetables into bite-size pieces. Rinse the beans in a colander and drain well.
Brown the meat in hot oil in a pan on all sides. Add the onions and garlic and cook for 2-3 minutes. Mix in the tomato paste and paprika, sauté briefly and cover with broth. Season with salt and pepper and simmer, half covered for about 1 1/2 hours over low heat. If needed, add more broth.
During the last 20 minutes of cooking, add the bell pepper, cabbage, zucchini, and beans. Add the pasta during the last 10 minutes and cook until al dente.
Season to taste and serve in bowls.