Hungarian Stew
Warm your soul with this hearty and flavor-packed Hungarian Stew, a comforting one-pot dish steeped in tradition. Tender chunks of seared beef chuck are simmered to perfection alongside sweet Hungarian paprika, earthy caraway seeds, and a medley of vibrant vegetables like red bell peppers, carrots, and potatoes. Thickened with a touch of flour and infused with rich beef broth, this stew boasts a velvety texture and deep, savory flavor that will have your taste buds singing. Perfect for a cozy dinner, this slow-simmered classic comes together with minimal effort and pairs beautifully with crusty bread or buttery egg noodles. Whether you're seeking a weeknight meal or a dish to impress guests, this traditional Hungarian Stew is sure to deliver on both satisfaction and flavor.
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 1 teaspoons salt
- 1 teaspoons black pepper
- 3 tablespoons vegetable oil
- 2 cups yellow onion, finely chopped
- 4 cloves garlic cloves, minced
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoons caraway seeds
- 2 tablespoons all-purpose flour
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 large red bell pepper, sliced
- 2 medium carrots, peeled and sliced
- 3 medium potatoes, peeled and diced
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Cut the beef chuck into 1-inch cubes. Season with salt and black pepper.
In a heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and sear in batches until browned on all sides. Remove the beef and set aside.
Reduce the heat to medium and add the chopped onions to the pot. Sauté for about 5-7 minutes, stirring frequently, until the onions are softened and golden.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the sweet Hungarian paprika and caraway seeds, ensuring the spices coat the onions evenly.
Sprinkle in the flour and mix well to create a thickened base for the stew. Cook for 1 minute to remove the raw flour taste.
Gradually pour in the beef broth while stirring to dissolve any clumps. Bring the mixture to a gentle simmer.
Stir in the tomato paste, red bell pepper slices, sliced carrots, diced potatoes, and bay leaf. Return the seared beef to the pot and mix everything well.
Cover the pot, reduce the heat to low, and let the stew simmer for about 60-75 minutes, or until the beef is tender and the vegetables are cooked through.
Stir occasionally to prevent sticking, and adjust the seasoning with additional salt or pepper if needed.
Remove the bay leaf before serving. Garnish with freshly chopped parsley for a burst of color and flavor, if desired.
Serve the Hungarian Stew warm with a crusty bread or over egg noodles for a complete meal.
Nutrition Facts
Calories |
3246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.0 g | 214% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 32.4 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 9535 mg | 415% | |
| Total Carbohydrate | 188.0 g | 68% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 34.2 g | ||
| Protein | 268.4 g | 537% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 493 mg | 38% | |
| Iron | 45.2 mg | 251% | |
| Potassium | 8045 mg | 171% | |
*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.
