Hungarian Beef Stew

Name: Hungarian Beef Stew
Yield: Makes 4–6 Servings
Cuisine: Hungary
Ingredients: Boneless beef chuck, 2 lb (1 kg), trimmed of excess fat and cut into 1½-inch (4-cm) pieces Yellow onions, 2 large, chopped; Olive oil, 2 tablespoons; Garlic, 3 large cloves, minced; Salt and freshly ground pepper; Sweet smoked paprika, 1½ tablespoons; Red bell pepper (capsicum), 1, seeded and cut into ½-inch (12-mm) strips; Carrots, 2, peeled and cut into 1-inch (2.5-cm) chunks; Boiling potatoes, 1 lb (500 g), quartered; Chicken broth or stock, 4 cups (32 fl oz/1 l), homemade or purchased; Tomato paste, 2 tablespoons

Preparation info

Makes
4–6
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Olive oil, 2 tablespoons
Boneless beef chuck, 2 lb (1 kg<

Europe
Hungary
Dinner
Stew
Eastern Europe
Gluten-free

Method

Cook the onions and beef

In a Dutch oven over high heat, warm the oil. Add the beef and onions, season with salt and pepper, and cook, stirring frequently, until the beef is browned and the onions begin to caramelize, about 10 minutes. Stir in the garlic, paprika, and tomato paste. Add the broth, bring to a boil, reduce the heat to low, cover, and braise u