1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch pieces
1/4 cup all-purpose flour (about 1 ounce)
1 1/4 teaspoons salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 tablespoon butter
4 cups chopped onion (about 2 large)
2 garlic cloves, minced
2 tablespoons paprika
1 tablespoon red wine vinegar
1 cup chopped plum tomato (about 3)
1/2 teaspoon caraway seeds, crushed
2 bay leaves
1/2 cup water
1 (14-ounce) can fat-free, less-sodium beef broth
2 1/2 cups cubed peeled Yukon gold or red potato (about 1 pound)
1 tablespoon fresh lemon juice
How to Make It
Dredge beef in flour; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt butter in a Dutch oven over medium-high heat. Add beef; cook 8 minutes, browning on all sides. Remove beef from pan.
Add onion and garlic to pan; sauté 10 minutes or until lightly browned. Stir in paprika and vinegar; cook for 2 minutes. Return beef to pan. Add the tomato, caraway seeds, and bay leaves; cook 3 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 cup water, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour and 45 minutes. Add potato; cover and cook 1 hour and 15 minutes or until very tender. Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and juice. Discard bay leaves.
Very good. Used 2lb chuck, canned plum tomatoes and beef stock (no water). Stopped prep just before adding potatoes; kept in fridge overnight and finished the next evening. Served with steamed carrots and bread.
Thanks for the reviews - this was EXCELLENT! The only thing I added was fresh mushrooms about 30 minutes prior to it being done. Will definitely make this again and again. Great with a sprinkling of cayenne.
My picky husband loves it, so it's a winner for sure!!! Very flavorful and filling. I love it, too! Takes a while to make but easy to get together and just mix every so often. My husband eats it over egg noodles but I eat it alone, and it's still quite filling. I highly recommend this recipe.
I have made this stew several times and I love it. With the onset of Fall I have been craving this! I usually make this exactly as the recipe states, but have substituted canned tomatoes for the fresh plum and it still turns out great!
This dish was fabulous! So close to authentic that my husband said it reminded him of the cafe in Budapest where we recently had it. The only part of the recipe I altered was using canned diced tomatoes rather than fresh, and I split the paprika between Hungarian Sweet and Hungarian Half Sharp for a little kick. It was served on a bed of egg noodles with warm flakey dinner rolls. This was a hit with everyone at the table... including the picky toddlers! This recipe is an absolute keeper!!!