Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
30 Mins
Total Time
2 Hours 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.

How to Make It

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

the original one

EastBayResident
February 08, 2016
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.

Very tasty

hilty1
June 12, 2017
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.

Hubby liked

daneanp
January 06, 2016
Followed the recipe except for the red bell pepper and caraway seeds. They were not in my cupboard.

Very tasty!

LaMeRick
January 11, 2016
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.

Absolutely delicious!

Peggy1785
January 19, 2016
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

Excellent and easy!

Alona
January 24, 2016
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).  

Disappointed

Paisley9
February 07, 2016
The broth ended up too thin. The entire dish was fairly bland. Even after simmering for such a long time, the meat was still tough and the potatoes and carrots hadn't absorbed any of the flavor.

Converted it to a slow cooker recipe

mandofan
March 17, 2016
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

Not very good

cheerios019
March 15, 2017
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.