Hungarian Beef Bourguignon

Ingredients

This recipe replaces the red wine with Hungarian red wine, and adds paprika and caraway seeds for a distinct Hungarian flavor. The beef is also marinated in a mixture of red wine and vinegar before cooking, which tenderizes the meat and adds extra depth of flavor. We alse have the original recipe for Beef bourguignon, so you can check it out.

• 2 lbs (900g) beef chuck, cut into 1-inch cubes 2 lbs (900g) beef chuck, cut into 1-inch cubes
• 2 cups (470ml) Hungarian red wine 2 cups (470ml) Hungarian red wine
• 1/2 cup (120ml) red wine vinegar 1/2 cup (120ml) red wine vinegar
• 2 tbsp (30ml) olive oil 2 tbsp (30ml) olive oil
• 1 large onion, chopped 1 large onion, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tbsp (16g) sweet paprika 2 tbsp (16g) sweet paprika
• 1 tsp (2g) hot paprika 1 tsp (2g) hot paprika
• 1 tsp (2g) caraway seeds 1 tsp (2g) caraway seeds
• 2 bay leaves 2 bay leaves
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 lb (450g) potatoes, peeled and cut into 1-inch cubes 1 lb (450g) potatoes, peeled and cut into 1-inch cubes
• 4 carrots, peeled and sliced 4 carrots, peeled and sliced
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 18g (6g saturated)
• Carbohydrates: 25g (6g sugars)
• Protein: 40g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the beef, red wine, and red wine vinegar. Cover and refrigerate for at least 2 hours, or overnight.
2. 2.
   In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and garlic, and cook until softened, about 5 minutes.
3. 3.
   Add the beef and marinade to the pot, along with the sweet and hot paprika, caraway seeds, and bay leaves. Season with salt and pepper, and stir to combine.
4. 4.
   Add the beef broth, potatoes, and carrots to the pot. Bring to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
5. 5.
   Serve hot, garnished with fresh parsley or dill.

Treat your ingredients with care...

• Paprika — Use high-quality Hungarian paprika for the best flavor.
• Beef chuck — Make sure to cut the beef into evenly sized cubes for even cooking.
• Red wine — Use a full-bodied Hungarian red wine, such as Egri Bikavér (Bull's Blood of Eger).

Tips & Tricks

• For a thicker stew, mix 1 tbsp (8g) of cornstarch with 2 tbsp (30ml) of cold water and stir into the stew during the last 10 minutes of cooking.
• This stew tastes even better the next day, so consider making it ahead of time and reheating it when ready to serve.
• Serve with crusty bread or Hungarian dumplings (nokedli) to soak up the delicious sauce.

Serving advice

Serve hot, garnished with fresh parsley or dill.

Presentation advice

Serve in individual bowls or on a large platter, garnished with fresh herbs.