Hungarian Beef Stew
This hearty beef stew recipe is a comforting dish that brings together tender beef, savory onions, and luscious vegetables in a flavorful and aromatic broth. With tender chunks of beef, earthy paprika, and a colorful array of wholesome vegetables, this stew is a satisfying meal that is sure to warm your soul on a chilly day.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 2 lb. boneless beef chuck, trimmed of excess fat and cut into 1 1/2-inch pieces
- 2 large yellow onions, chopped
- Salt and freshly ground pepper, to taste
- 3 large garlic cloves, minced
- 1 1/2 Tbs. sweet smoked paprika
- 2 Tbs. tomato paste
- 4 cups chicken broth
- 1 lb. boiling potatoes, quartered
- 1 red bell pepper, seeded and cut into 1/2-inch strips
- 2 carrots, peeled and cut into 1-inch chunks
Instructions
- <b>Cook the onions and beef</b>
- In a Dutch oven over high heat, warm the olive oil. Add the beef and onions, season with salt and pepper, and cook, stirring frequently, until the beef is browned and the onions begin to caramelize, about 10 minutes. Stir in the garlic, paprika and tomato paste. Add the broth, bring to a boil, reduce the heat to low, cover and cook until the meat is nearly fork-tender, about 1 hour.
- <b>Finish the stew</b>
- Add the potatoes, bell pepper and carrots, and continue to cook, covered, until the vegetables are tender, about 30 minutes more. Divide the stew among individual shallow bowls and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>One Pot,</i> by Carrolyn Carre&#241;o (Oxmoor House, 2008).
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