Description
Slow-cooked beef simmered in a rich paprika-infused broth with vegetables and herbs. This Hungarian-inspired stew is full of bold, comforting flavors that are perfect for warming you up on chilly days.
Ingredients
For the Hungarian Beef Stew:
- 2 lbs beef stew meat (preferably chuck roast, cut into 1-inch cubes)
- 2 tablespoons vegetable oil (for browning)
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika (preferably Hungarian)
- 1 tablespoon smoked paprika (optional, for added depth)
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon dried thyme
- 1 teaspoon marjoram (optional)
- 1/2 teaspoon ground black pepper (or to taste)
- 2 tablespoons tomato paste
- 4 cups beef broth (low-sodium preferred)
- 2 medium tomatoes, chopped (or 1 can of diced tomatoes)
- 2 bell peppers (red or green), chopped (optional)
- 2 tablespoons white wine vinegar (or to taste)
- 1 bay leaf
- Salt (to taste)
- Fresh parsley (for garnish, optional)
Instructions
Heat 2 tablespoons of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the cubed beef stew meat. Season the beef with a little salt and pepper and brown it on all sides. This should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside. Browning the meat helps to develop rich, deep flavors in the stew.
In the same pot, add the chopped onions. Sauté the onions over medium heat for about 5-7 minutes, or until they become soft and translucent. This will form the base of your stew’s flavor profile. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
Once the onions are softened, stir in the sweet Hungarian paprika, smoked paprika (if using), caraway seeds (if using), thyme, marjoram (if using), and black pepper. Let the spices bloom in the oil for 1-2 minutes, stirring frequently. This helps release their essential oils and flavors, which will infuse the stew with that classic Hungarian flavor.
Add the tomato paste to the pot, stirring to incorporate it with the onions and spices. Cook for 2-3 minutes until the tomato paste darkens slightly. Next, add the chopped tomatoes (or canned diced tomatoes if using). Stir to combine and let the mixture simmer for another 5 minutes. The tomatoes will release their juices, which will help form the base of the stew’s sauce.
Once the tomatoes have softened, return the browned beef to the pot. Stir the meat into the tomato and spice mixture, ensuring that it is evenly coated. Add the beef broth, white wine vinegar, and bay leaf to the pot. Stir everything together and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low and cover the pot.
Let the stew simmer on low heat for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir the stew occasionally and check for seasoning, adding salt to taste as needed. If the stew thickens too much during cooking, add a bit more beef broth or water to reach your desired consistency.
If you’re using bell peppers, add them to the pot during the last 30 minutes of cooking. The peppers will soften and release their sweetness into the stew, adding another layer of flavor. If you prefer firmer peppers, add them closer to the end of cooking.
Once the beef is tender and the stew has thickened to your liking, taste the stew and adjust the seasonings. You can add more salt, pepper, or vinegar to balance the flavors. The stew should have a rich, savory flavor with a slight tang from the vinegar.
Ladle the Hungarian Beef Stew into bowls, garnished with freshly chopped parsley if desired. Serve it hot with your choice of side dishes, such as crusty bread, dumplings, or mashed potatoes. The stew pairs perfectly with these sides, which help soak up the flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 2 hours 15 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 15-20g
- Carbohydrates: 20-25g
- Protein: 35g