Home Cooking

Beef Hungarian Beef Stew

Hungarian Beef Stew in Crockpot


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 7

Hungarian Beef Stew in Crockpot

Bratdawg | Oct 21, 2008 11:17 AM

I love this recipe! And I always serve it over a baked potato. AND I just made the amazing potatoes for it so I'll share that first. :D

Small red or yellow potatoes (1 for each serving if small, if large half)
Parboil or steam til semi soft
cut an x in the top and insert a sliver of fresh garlic into each potato serving
Put potatoes on a baking sheet and slightly mash with the garlic inserted
Drizzle olive oil
Sprinkle salt
Roast about 20 minutes in the oven or til done.

Hungarian Beef Stew:

3 tablespoons olive oil
1.5 pounds lean stew meat, 1.5" cubes, trimmed, blotted dry
1 medium sized onion, coarsely chopped
1 medium sized bell pepper, seeded and cut into 1/2" wide strips
1 tsp paprika (I like Hungarian sweet)
2.5 cups beef broth
1.5 cups water
Large pinch dried marjoram
1/4 teaspoon caraway seeds, crushed & ground in mortar/pestle
3/4 cup tomato puree
2 cloves garlic, peeled & stuck on toothpicks
Salt to taste.

In large skillet over medium high heat warm 1.5 tablespoons oil and brown meat on all sides. Put the meat in the slow cooker.

Add the onion and bell pepper to the skillet and remainder of oil. Brown slightly over medium-high heat, about 5 minutes. Stir in paprika. Add broth and water, stirring to pick up the bits on the pan, and bring to a boil. Pour into slow cooker and add marjoram, caraway, and tomato puree; nestle garlic into the stew. Cook on LOW 7 to 8 hours. Discard garlic, salt to taste.

Serve on those yummy garlicky potatoes! :D I also like to top with a dollop of sour cream.

This was a poster recipe for comfort food on a chilly fall day! Freezes well too. :)

Want to stay up to date with this post?

Recommended From Chowhound