Hungarian Beef Stew Recipe

Name: Hungarian Beef Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds lean boneless chuck roast, trimmed and cut into 1-inch pieces; 3/4 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 2 tablespoons olive oil; 2 medium onions, chopped; 2 tablespoons all-purpose flour; 1 tablespoon paprika; 1 teaspoon caraway seeds; 3 garlic cloves, minced; 1 cup dry red wine; 2 cups water, divided; 1 1/2 cups unsalted beef stock; 1 pound fingerling potatoes, cut into 1-inch chunks; 3 carrots, coarsely chopped; 2 red bell peppers, sliced

Servings: persons

1 1/2 pounds lean boneless chuck roast, trimmed and cut into 1-inch pieces
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
2 medium onions, chopped
2 tablespoons all-purpose flour
1 tablespoon paprika
1 teaspoon caraway seeds
3 garlic cloves, minced
1 cup dry red wine
2 cups water, divided
1 1/2 cups unsalted beef stock
1 pound fingerling potatoes, cut into 1-inch chunks
3 carrots, coarsely chopped
2 red bell peppers, sliced

1
Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large Dutch oven over medium-high heat. Add one-third of beef to pan; cook 6 minutes or until golden brown on both sides. Transfer to a plate. Repeat procedure with remaining beef in 2 more batches.
2
Reduce heat to medium, and add onions to pan; cook 5 minutes or until softened. Add flour, paprika, caraway seeds, and garlic; cook 1 minute, stirring. Add wine; cook 2 minutes or until thickened, stirring occasionally and scraping browned bits from bottom of pan.
3
Add 1 cup water, stock, and beef to pan; bring to a simmer. Reduce heat to low; cook for 1 1/4 hours. Stir in potatoes, carrots, peppers, and remaining 1 cup water; simmer, partially covered, for 45 minutes to an hour or until meat and vegetables are fork-tender. Season stew with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 pounds lean boneless chuck roast, trimmed and cut into 1-inch pieces, 3/4 teaspoon salt, divided, 1/2 teaspoon freshly ground black pepper, divided, 2 tablespoons olive oil, and more.

Yes, Hungarian Beef Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Beef Stew

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