Hungarian Beef Stew Slow Cooker Style
Savor the rich, hearty flavors of this Hungarian Beef Stew Slow Cooker Style, a comforting classic that's perfect for cozy dinners or meal prep. This recipe combines tender, melt-in-your-mouth beef chuck with the warm, smoky notes of sweet and smoked paprika, creating a uniquely spiced broth that's brimming with aromatic onions, garlic, and a medley of vibrant vegetables like carrots, red bell peppers, and potatoes. Slow-cooked to perfection over eight hours, this dish is infused with layers of seasoning, bay leaf, and marjoram, ensuring every bite is a burst of flavor. Best of all, it’s easy to prepare—just brown the beef, toss everything into your slow cooker, and let time work its magic. Serve it with a dollop of tangy sour cream and a sprinkle of fresh parsley to elevate this savory dish. Perfect for a no-fuss family meal or make-ahead leftovers, this Hungarian-style stew brings the ultimate combination of convenience and bold, rustic flavors.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 2-inch cubes
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 2 medium yellow onions, chopped
- 4 garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 1 red bell pepper, diced
- 4 medium potatoes, peeled and diced
- 1 cup crushed tomatoes
- 3 cups beef broth
- 1 bay leaf
- 1 teaspoon dried marjoram
- 0.5 cup sour cream (optional for serving)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large mixing bowl, combine the beef cubes with sweet paprika, smoked paprika, salt, black pepper, and flour. Toss well to coat the beef evenly.
Heat the olive oil in a large skillet over medium-high heat. Sear the beef in batches until browned on all sides. Transfer the browned beef to the slow cooker.
In the same skillet, sauté the onions until softened, about 5 minutes. Add the garlic and cook for an additional minute until fragrant. Transfer the onion and garlic mixture to the slow cooker.
Add the carrots, red bell pepper, potatoes, crushed tomatoes, and beef broth to the slow cooker. Stir in the bay leaf and marjoram.
Cover the slow cooker with the lid and cook on LOW for 8 hours, or HIGH for 4 hours, until the beef is fork-tender and the vegetables are cooked through.
Once cooking is complete, taste and adjust seasoning with additional salt and pepper, if needed. Discard the bay leaf.
Serve the stew hot, optionally topped with a dollop of sour cream and a sprinkle of chopped parsley for garnish.
Nutrition Facts
Calories |
3937 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.3 g | 318% | |
| Saturated Fat | 92.3 g | 462% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 786 mg | 262% | |
| Sodium | 5910 mg | 257% | |
| Total Carbohydrate | 235.1 g | 85% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 43.2 g | ||
| Protein | 207.6 g | 415% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 35.7 mg | 198% | |
| Potassium | 8504 mg | 181% | |
*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.
