Hungarian Beef Stew
Dive into the heartwarming flavors of Hungary with this traditional Hungarian Beef Stew, a rich and hearty dish bursting with savory depth. Tender chunks of seared beef chuck are simmered to perfection in a robust broth infused with sweet Hungarian paprika, fragrant caraway seeds, and a touch of tomato paste for added richness. A medley of potatoes, carrots, and red bell pepper adds comforting texture and natural sweetness, while the slow-simmering process ensures every bite is packed with flavor. Whether served with a dollop of creamy sour cream or a sprinkle of fresh parsley, this stew is the ultimate comfort food for a cozy evening. Ready in just a few simple steps, it’s the perfect choice for those seeking authentic Hungarian cuisine with minimal effort!
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 medium yellow onion
- 4 garlic cloves
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 4 cups beef broth
- 3 medium potatoes
- 3 medium carrots
- 1 large red bell pepper
- 1 bay leaf
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Cut the beef chuck into bite-sized cubes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper, tossing to coat evenly.
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef from the pot and set aside.
Finely chop the onions and mince the garlic. In the same pot, reduce the heat to medium and add the onions. Cook for 5-7 minutes until softened and slightly golden.
Add the minced garlic, 2 tablespoons of sweet Hungarian paprika, and 1 teaspoon of caraway seeds. Stir constantly for 1-2 minutes to release the flavors.
Stir in 2 tablespoons of tomato paste and cook for another minute.
Return the beef to the pot. Pour in 4 cups of beef broth and add the bay leaf. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
While the stew simmers, peel and chop the potatoes and carrots into bite-sized pieces. Dice the red bell pepper.
After the stew has simmered for 1 hour, add the potatoes, carrots, and red bell pepper to the pot. Stir to combine, cover, and continue to simmer for another 45-60 minutes, or until the beef and vegetables are tender.
Taste the stew and adjust seasoning with additional salt and pepper if needed. Remove the bay leaf before serving.
Serve the Hungarian Beef Stew hot, optionally garnished with a dollop of sour cream and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 6.9 g | ||
| Protein | 44.9 g | 90% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 98 mg | 8% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1218 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
