Freeze serving-size portions of stew in zip-top freezer bags. To release from the bag, submerge under hot water for 30 seconds; then heat over medium-low heat.
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
Est. added sugars 0g
How to Make It
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.
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.
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.
Every nation have their own taste, but the original hungarian beef stew doesn't contain olive oil, flour, carrots and bell pepper. Instead of oil we use lard or diced raw (or smoked) fatback. Put the lard in the saucepan when it's hot enough put the onions and soften it, then add all the beef and wait until it's get whitened. Then add the salt and the paprika. Keep cooking without water for 1-2 minutes. Not more! (if you burn the paprika it's get bitter). Add 1-2 cup water and the rest of the spices. Keep cooking on low heat for about 3-4 hours, check in every 10-15 min and add some water if needed. When you feel the beef is almost ready, add one raw paprika (google for TV paprika) and one tomatoe (and the potatoe if you prefer). Cook for another 30 minutes and you are done.
The beef was so fork-tender. I can't wait for leftover as I bet it will be even better after sitting overnight. I did thicken the sauce a tiny bit at the end with cornstarch. A bit of work, but not too bad. The house smelled wonderful all day. Would make again.
The caraway is essential. And don't skimp on the paprika. I used more beef broth than called for - I needed more to cover the vegetables. Also added a few mushrooms. This was a big hit with the whole family from my Hungarian Dad ("not exactly goulash, but very good") to my finicky niece ("Can I just pick out the mushrooms?"). Good for a large group since it has so little to do at the end.
Will be on frequent rotation here. Was worried about caraway seeds but necessary for the Hungarian taste. Flavor profile was different than usual Indian Italian Chinese etc. but in a good way. Made it exactly per recipe and wouldn't recommend anything different except possibly more paprika. Oh and final cooking t
Great recipe. Subbed sweet potato for the fingerlings and added parsnip and extra wine. Also used Cornstarch to thicken toward the end. Served 6 during the 2016 Blizzard in Philly and everyone loved the Stew (and that someone was cooking for them during a blizzard).
We converted this to a slow cooker recipe. It turned out really good with the meat tender and the potatoes perfect. The paprika really provided a nice flavor. Our full review with pictures can be found here: http://www.nickandalonakitchen.com/2016/03/slow-cooker-hungarian-beef-stew.html
Made it exactly as written. Took nearly an hour longer to cook the vegetables all the way through. Beef was dry and tough. Flavor was nothing to write home about - sort've tasted a little like Campbell's Chunky Beef Stew with less sodium. The broth is also copious and thin as water. This is a pretty uninspiring stew.
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