Hungarian Beef and Vegetable Stew

Ingredients

• 500g (1.1 lb) beef stew meat, cubed 500g (1.1 lb) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, diced 1 large onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons Hungarian sweet paprika 2 tablespoons Hungarian sweet paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 4 cups (950ml) beef broth 4 cups (950ml) beef broth
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the beef cubes to the pot and brown them on all sides. This will enhance the flavor of the stew.
3. 3.
   Sprinkle the Hungarian sweet paprika and caraway seeds over the beef and onions. Stir well to coat the meat evenly.
4. 4.
   Add the diced potatoes, sliced carrots, and diced red bell pepper to the pot. Stir to combine all the ingredients.
5. 5.
   Pour in the beef broth and add the bay leaf. Season with salt and pepper to taste.
6. 6.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Remove the bay leaf before serving. Garnish with fresh parsley.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef such as chuck or stewing beef. Trim any excess fat before cubing the meat to ensure a leaner stew.

Tips & Tricks

• For a richer flavor, marinate the beef cubes in the paprika and caraway seeds overnight before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of flour with a little water and add it to the stew during the last 15 minutes of cooking.
• Feel free to customize the vegetables according to your preference. You can add mushrooms, green beans, or peas for extra variety.
• Leftovers taste even better the next day as the flavors continue to develop. Store them in the refrigerator and reheat gently before serving.
• Serve the stew with a dollop of sour cream on top for a creamy and tangy twist.

Serving advice

Serve the Hungarian Beef and Vegetable Stew piping hot in deep bowls. Accompany it with a slice of crusty bread or Hungarian dumplings to soak up the flavorful sauce. Garnish with fresh parsley for a pop of color.

Presentation advice

To make the stew visually appealing, arrange the colorful vegetables on top of the beef cubes when serving. Drizzle a little extra sauce over the vegetables and sprinkle some fresh parsley for an added touch of freshness.