I haven't had too many weird cravings during my pregnancy, but the one thing that I have eaten so much more than I ever did before is beef. Maybe it's the iron or the protein, but I seriously can't get enough red meat these days. Most of the time I'm ordering it when we go out-- burgers, steaks, or anything involving short ribs-- but I've also been cooking with beef a lot more at home too. So, when I saw this Hungarian Beef Stew recipe in a recent issue of I jumped on it.
Having told you earlier this week about my tips for making dinner at home easier, this one totally fits the bill: It's a one-pot dinner, can be made ahead, and I saved half of the batch in my freezer to thaw out in a pinch for a future dinner. And if that weren't enough, this is also a totally comforting dinner that is full of rich flavor and just the right amount of heat. The original recipe came from Cooking Light courtesy of healthy chef Ellie Krieger, but I took this recipe and made it my own with a few edits and additions. The result was totally delicious.
This stew is an entire meal in a bowl-- tender beef, hearty potatoes, and tons of vegetables in a thick flavorful broth. The combination of dry red wine and paprika (both smoked and regular) lends great flavor to the stew and the Hungarian hot pepper adds some nice spice as well. It cooks for a few hours on the stovetop, so make sure you set aside enough time for cooking it! It could also be easily adapted for the slow cooker as well.
- 1 1/2 lbs. lean boneless chuck roast, trimmed and cut into 1-inch pieces
- 3/4 tsp. kosher salt, divided
- 1/2 tsp. ground black pepper, divided
- 2 Tbs. olive oil
- 2 medium yellow onions, chopped
- 2 Tbs. all-purpose flour
- 1/2 Tbs. paprika
- 1/2 Tbs. smoked paprika
- 3 garlic cloves, minced
- 1 cup dry red wine
- 2 cups water, divided
- 2 cups unsalted beef stock
- 1 lb. fingerling potatoes, cut into 1-inch chunks
- 2 carrots, diced
- 1 celery stalk, diced
- 2 red bell peppers, sliced
- 1 Hungarian hot pepper, sliced
- 1 dry bay leaf
Sprinkle beef with 1/2 tsp. salt and 1/4 tsp. pepper. Heat oil in a large Dutch oven over medium high heat. Add beef to the pan, cooking for 6 minutes or until golden brown on both sides. Transfer to a plate. Repeat procedure in batches, if needed.
Reduce heat to medium, and add onions to pan. Cook for 5 minutes or until softened, stirring occasionally. Add flour, paprikas, and garlic and cook for 1 minute while stirring. Add wine to the pan and cook for 2 minutes or until thickened. Stir occasionally and scrape the browned bits from bottom of pan.
Add 1 cup water, stock, and beef to the pan. Bring the mixture to a simmer. Reduce heat to low and cook for 1 1/4 hours. Stir in potatoes, carrots, celery, peppers, bay leaf, and remaining 2 cups water. Simmer, partially covered, for 45 minutes to an hour or until meat and vegetables are fork-tender. Season stew with remaining salt and pepper and remove bay leaf.
Editor's Note: Inspired by original recipe by Ellie Krieger c/o Cooking Light.