Hungarian Beef Stew – Rich and Hearty
Every time there is a family gathering, I will make a dish of Hungarian Beef Stew. The rich red wine and spice sauce, paired with the tender beef, make every bite full of warmth and a sense of satisfaction.
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What is Hungarian Beef Stew?
Hungarian Beef Stew is a popular traditional Hungarian dish, usually made by simmering beef, spices, tomatoes, red wine, and vegetables.
Its core feature is the use of Hungarian paprika, which gives the dish a unique flavor and color.
Why recommend this recipe?
Classic flavor: The combination of Hungarian paprika and red wine brings a rich and slightly acidic Eastern European flavor with rich aroma layers.
Tender and juicy: The beef brisket has an appropriate amount of tendon. After slow cooking, it melts in the mouth. The carrots and red peppers are saturated with the sauce, achieving a balance of sweetness and freshness.
One - pot cooking: No complicated kitchen utensils are required. Frying and stewing are combined, making it suitable for family gatherings or preparing dishes in advance.
Balanced nutrition: High - protein beef + vegetable fiber, paired with the antioxidants in red wine, warms the body and is healthy.
Which part of the beef is the most suitable?
I recommend using beef short ribs or beef brisket.
These two parts of beef contain an appropriate amount of fat and connective tissue. After slow cooking, they can become very tender, and the sauce is rich, with a more flavorful taste.
Beef short ribs are more tender and suitable for long - time stewing, while beef brisket has more meaty aroma and texture. After stewing, it will be very flavorful.
Is red sweet paprika necessary?
Red sweet paprika is the key spice in Hungarian beef stew, giving it its signature aroma and vibrant color.
If you don’t have it, you can substitute it with a mix of regular chili powder and a small amount of red pepper powder, though the flavor won’t be exactly the same. Avoid using overly spicy chili powders, as they can overpower the dish.
INGREDIENTS
MAIN INGREDIENTS
- 600g beef short ribs (cut into chunks)
- 1 carrot (cut into chunks)
- 1 red sweet paprika (seeded and sliced)
- ½ white onion (diced)
ACCESSORIES
- Chopped parsley (for garnish)
- 1 sprig fresh thyme
- 1 bay leaf
SEASONINGS
- 1 tbsp flour
- ½ tbsp sweet paprika (preferably Hungarian paprika)
- Black pepper to taste
- Sea salt to taste
- 1 tbsp olive oil
- 100ml red wine
- 200g canned tomatoes
DIRECTIONS
STEP 1
Cut the beef short ribs into large chunks.
STEP 2
Marinate the beef:
Put the beef into a bowl, add 1 tbsp of flour, ½ tbsp of red sweet paprika, an appropriate amount of black pepper and sea salt, mix well, and marinate for 15 minutes.
STEP 3
Prepare the vegetables:
Cut the carrot into rolling - cut pieces, slice the red bell pepper, dice the white onion, and chop the parsley leaves.
STEP 4
Pan - fry the beef:
Put olive oil in the pot, pan - fry the beef until both sides are golden, and take it out for later use.
STEP 5
Sauté the onion:
Without washing the pot, directly add the diced onion to the same pot, and sauté over medium - low heat until the onion becomes soft and transparent.
STEP 6
Add the seasonings:
Put the pan - fried beef back into the pot, pour in the canned tomatoes, red wine, thyme, and bay leaf, and add an appropriate amount of black pepper and sea salt again. Add enough water to cover all the ingredients.
STEP 7
Slow - cook:
Bring to a boil over high heat and then turn to low heat. Cover the pot and slow - cook for 2 hours. Stir appropriately during this time to prevent sticking to the bottom.
If you like a more tender texture, you can cook for a longer time.
STEP 8
Add the vegetables:
After the time is up, put in the carrot chunks and red bell pepper slices, and cook for another half an hour.
STEP 9
Serve:
Scoop out the stewed beef and vegetables onto plates, sprinkle with chopped parsley, and enjoy.
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Recipe tips
Use a non - stick pan to pan - fry the beef: Heat the pot before adding oil, dry the surface of the beef chunks, pan - fry until golden before turning over, and avoid frequent turning.
Adjust the consistency: If the sauce is too much, uncover the pot and boil over high heat to reduce the liquid; if it is too thick, add a small amount of water or stock.
Upgrade the flavor: Add a small piece of dark chocolate (over 85%) or 1 tbsp of red wine vinegar during stewing to add a deeper flavor.
Time - saving tip: For the pressure cooker version - After frying and sautéing, pressure - cook for 25 minutes, and then add the vegetables and pressure - cook for another 5 minutes.
Serving suggestions
Traditional way of eating: Serve with hard bread (such as baguette) or Hungarian noodle dumplings (Nokedli) to dip in the sauce.
Recommended way of eating: Serve with rice, mashed potatoes, or wide pasta to absorb the rich sauce.
The finishing touch: Add a spoonful of sour cream when serving to balance the acidity and make the texture smoother.
Drink pairing: Ice - cold beer, dry red wine, or apple juice to relieve greasiness.
Recipe variations
Spicy version: Add 1 chopped bird's eye chili or 1/2 tbsp of chili powder and mix it with paprika.
Vegetarian version: Replace beef with king oyster mushrooms + chickpeas, stew with vegetable stock, and double the amount of paprika.
Quick version: Omit the marinating step and directly stew after frying and sautéing (extend the stewing time to 2.5 hours).
Vegetable combination: Besides carrots and red peppers, you can also add vegetables such as potatoes and mushrooms to enrich the taste and nutrition.
Recipe analyzer
- Recipes: Hungarian Beef Stew – Rich and Hearty
- Main Ingredients:14
- Servings per recipe:1
- Servings size:1.2 kg
-
Energy (calories)：2327 kcal
-
Protein：100.59 g
-
Fat：194.72 g
Why gray?
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Carbohydrates：43.01 g
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Protein: 17%397 kcal
-
Fat: 76%1749 kcal
-
Carbohydrates: 7%161 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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