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Hungarian Beef Stew

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 30 mins
Total time 2 hrs, 15 mins
Yield

Serves 6 (serving size: 1 1/3 cups)

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.

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

Nutrition Information

  • calories 400
  • fat 19 g
  • satfat 6.2 g
  • monofat 9.4 g
  • polyfat 1.1 g
  • protein 25 g
  • carbohydrate 25 g
  • fiber 4 g
  • cholesterol 85 mg
  • iron 4 mg
  • sodium 390 mg
  • calcium 62 mg
  • sugars 6 g
  • Est. Added Sugars 0 g

How to Make It

  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.

Recipe adapted from You Have It Made: Delicious, Healthy, Do-Ahead Meals (Houghton Mifflin Harcourt, January 2016). ­Copyright © 2016 by Ellie Krieger.