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

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<

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

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Hungarian Beef Stew

Ingredients

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