Slow Cooker Hungarian Beef Stew
Experience the rich, comforting flavors of Eastern Europe with this Slow Cooker Hungarian Beef Stew, a hearty and satisfying meal perfect for cozy nights. Tender chunks of seared beef are seasoned with smoky paprika and slow-cooked to perfection alongside aromatic vegetables like onions, carrots, celery, and potatoes, all in a savory tomato and beef broth base. The slow cooking process melds the flavors beautifully, creating a dish that is both deeply flavorful and effortless to prepare. Garnished with fresh parsley and ideal for serving with crusty bread or noodles, this stew is an easy, one-pot dinner that will warm your soul. Perfect for busy families or meal prep enthusiasts, this gluten-free-friendly recipe is a must-try for fans of slow-cooked comfort food.
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Recipe Information
Ingredients
- 2 pounds beef stew meat
- 0.25 cup all-purpose flour
- 2 tablespoons paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 3 medium potatoes, peeled and cubed
- 1 can (14.5 ounces) crushed tomatoes
- 2 cups beef broth
- 1 bay leaf
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
In a large zip-top bag, combine the flour, paprika, salt, and black pepper.
Add the beef stew meat to the bag, seal, and shake until the meat is evenly coated.
Heat the olive oil in a large skillet over medium-high heat. Add the coated beef in batches, searing until browned on all sides. Transfer the browned beef to the slow cooker.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds. Transfer the onion and garlic mixture to the slow cooker.
To the slow cooker, add the carrots, celery, potatoes, crushed tomatoes, beef broth, and bay leaf. Stir to combine all ingredients.
Cover the slow cooker with the lid and cook on low heat for 8 hours or high heat for 4 hours, until the beef is tender and the vegetables are cooked through.
Before serving, remove and discard the bay leaf. Taste and adjust the seasoning with additional salt and pepper, if desired.
Garnish with chopped fresh parsley and serve the Hungarian beef stew hot, accompanied by crusty bread or noodles if preferred.
Nutrition Facts
Calories |
3409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 59.8 g | 299% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 5041 mg | 219% | |
| Total Carbohydrate | 195.2 g | 71% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 32.6 g | ||
| Protein | 262.7 g | 525% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 542 mg | 42% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 7958 mg | 169% | |
*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.
