Description
A hearty, flavorful stew perfect for a chilly evening. Simple ingredients create a rich and satisfying dish.
Ingredients
Units
Scale
- 3 tbsp lard or butter
- 2 lbs (907 g) yellow onions, chopped
- 1/4 cup good quality sweet Hungarian paprika
- 2 lbs (907 g) beef (see note), cut into 1/2 inch pieces
- 5 cloves garlic, minced
- 2 red bell peppers, seeded/membranes removed, cut into 1/2 inch chunks
- 1 yellow bell pepper, seeded/membranes removed, cut into 1/2 inch chunks
- 2 tomatoes, diced
- 2 carrots, diced
- 2 medium potatoes, cut into 1/2 inch chunks
- 5 cups (1183 ml) beef broth
- 1 bay leaf
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Melt the butter in a Dutch oven over medium-high heat and cook the onions until beginning to brown, about 7-10 minutes.
- Remove from heat and stir in the paprika.
- Add the beef and garlic, return to the heat, and cook for about 10 minutes, or until the beef is no longer pink.
- Add the bell peppers and cook for another 7-8 minutes.
- Add the carrots, tomatoes, potatoes, beef broth, bay leaf, salt, and pepper.
- Bring to a boil, cover, reduce the heat to medium (approximately 300°F/150°C), and simmer for 30 minutes.
- Add salt to taste.
Notes
- For deeper flavor, brown the beef in batches to avoid steaming.
- Substitute chuck roast or stew meat for the beef for a more tender result.
- Leftovers can be frozen for up to 3 months; reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Hungarian
Nutrition
- Serving Size: 1½ cups
- Calories: 450
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 35
- Fiber: 5
- Protein: 35
- Cholesterol: 90