A traditional Hungarian beef stew, slow-simmered with onions, sweet paprika, and tender beef. Rich, hearty, and deeply comforting.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30minutes
- Yield: 4–6 servings 1x
Ingredients
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2 lbs beef chuck, cut into 1-inch cubes
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2 large yellow onions, finely chopped
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2 tbsp Hungarian sweet paprika
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2 cloves garlic, minced
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1 tsp caraway seeds
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1 red bell pepper, diced
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1 medium tomato, chopped or 1 tbsp tomato paste
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3 cups beef stock or water
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2 medium waxy potatoes, peeled and cubed (optional)
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1 bay leaf
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Salt and black pepper to taste
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2 tbsp vegetable oil
Instructions
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In a Dutch oven, heat oil over medium heat. Add onions and cook until golden and soft (10–12 minutes).
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Add garlic and caraway seeds, stir for 1 minute.
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Remove pot from heat. Stir in paprika until onions are coated.
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Return to heat, add beef cubes, and stir until lightly browned.
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Add tomato and bell pepper. Cook for 3–5 minutes.
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Pour in stock, add bay leaf, and season with salt. Simmer covered on low for 1.5–2 hours.
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If using, add potatoes in the last 30–40 minutes. Simmer uncovered to reduce liquid.
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Taste and adjust seasoning before serving.