Paprika Beef Stew
A hearty Hungarian-inspired beef stew with paprika, onions, and peppers, perfect for comforting family dinners or gatherings that enjoy rich, smoky flavors.
Ingredients
Instructions
- Heat 4 tablespoons of oil in a large heavy kettle.
- Add one-third of the beef cubes and brown for 3 or 4 minutes.
- Remove the browned beef from the pan.
- Repeat with the remaining meat, adding more oil if necessary.
- Add chopped onions and minced garlic to the kettle and cook until softened.
- Stir in caraway seed, marjoram, and flour, cooking for a minute.
- Return all the beef to the kettle and add hot water, tomato paste, salt, and black pepper.
- Bring to a boil, then reduce heat and simmer uncovered for about 1 hour.
- Add green pepper squares and continue simmering until vegetables are tender, about 30 minutes.
Tips & Substitutions
For a richer flavor, consider searing the beef in batches and deglazing the pot with a splash of red wine after browning. If you don't have marjoram, dried oregano can be a good substitute. You can also add root vegetables like carrots or potatoes for extra heartiness, similar to other beef recipes. Adjust seasoning to your taste as the stew simmers.
Serving Suggestions
Serve the paprika beef stew hot, garnished with fresh parsley for a pop of color. It pairs beautifully with crusty bread or over egg noodles, making a comforting meal. For a complete dinner, consider a side salad or roasted vegetables. This dish is hearty enough to stand alone, but it can also complement dishes like Cheesy Beef Ball for a beef-themed dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the stew on the stove over low heat, stirring occasionally, until heated through. If it thickens too much, add a little water or broth to regain the desired consistency. This stew can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Paprika Beef Stew contains roughly 1454 calories, with 93g protein, 95g carbohydrates, and 88g fat. It is an excellent source of protein (187% of the Daily Value), dietary fiber (170% of the Daily Value), and iron (147% of the Daily Value). Note that it is relatively high in sodium, at 1493mg per serving (65% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this stew?
Yes, you can use other cuts like brisket or round, but keep in mind that cooking times may vary. Chuck roast is preferred for its tenderness after slow cooking, but if using leaner cuts, be careful not to overcook as they can become tough.
What can I do if the stew is too thick?
If your stew turns out thicker than desired, simply add a bit of hot water or beef broth to reach your preferred consistency. Stir well to combine, and heat it through for a few minutes before serving.
Can I make this stew in a slow cooker?
Absolutely! You can brown the beef and sauté the onions and garlic first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the green peppers during the last hour of cooking for optimal tenderness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).