A Hardy Stew using a Traditional Hungarian Recipe. This is a fantastic one-course meal for those colder or rainy/snowy days.Difficulty: Easy
Cuisine American, Eastern European
Keyword Beef
Method Stove Top
Prep Time 20 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours20 minutesminutes
Servings 6
Equipment
Large Stew Pot or Dutch Oven
INGREDIENTS
1.5lbsBeef
1.5lbsPotatoes - White
1large Onion - chopped
1cloveGarlic - minced
2boxes Beef Broth - 32 oz. each
1Green Bell Pepper
1Tomato - diced
2TbspButter
1TbspPaprika
1tspBlack Pepper
Salt to taste
1TbspCaraway Seeds - (optional)
2TbspCornstarch - (optional)
¼CupWater
INSTRUCTIONS
Chop the Beef into bite-sized cubes, leaving fat but discarding as much tendon tissue as possible. Fat will add flavor.
Brown the Beef on all sides in a large pot with Butter.
Add Onion and Garlic.
Sprinkle in Paprika, Pepper, and Caraway Seeds and stir until blended.
Add Broth, cover, and let simmer on low for about 2 hours, until the Beef softens.
Meanwhile, Peel and cube the Potatoes, and add to the stew.
Add Green Pepper and Tomato.
Simmer, covered, until the Potatoes are fork-tender. About another hour.
Taste – Add Salt as needed.
Mix Cornstarch with ¼ cup Water and pour into stew to thicken if desired.
Notes
Select a Beef Roast with some edge fat and good marbling. The fat will cook off and add a ton of flavor. Carroway Seeds and Cornstarch (for thickening) are optional but highly recommended.