I found this recipe in "Cook's Illustrated" winter issue of 2008. My husband told me his mom would make this when he was a youngster. I thought I would try it in my husband's new Le Creuset dutch oven our daughter bought him for Christmas. We loved it. You have to make sure you use good paprika, Penseys or McCormicks. And make sure you put it on the sautéed green peppers and onions BEFORE you deglaze. It then gets infused in the stew.