Hungarian Beef Stew

Submitted by: admin on April 2, 2020

Serves 6

Ingredients

1 (3-1⁄2- to 4-pound) boneless beef chuck-eye roast, pulled apart at seams, trimmed, and cut into 1-1⁄2-inch pieces
Salt and pepper
1⁄3 cup paprika
1 cup jarred roasted red peppers, rinsed and patted dry
2 tablespoons tomato paste
1 tablespoon white vinegar
2 tablespoons vegetable oil
4 large onions, chopped fine
4 large carrots, peeled and cut into 1-inch-thick rounds
1 bay leaf
1 cup beef broth, warmed
1⁄4 cup sour cream (optional)

Instructions

  1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Season meat evenly with 1 teaspoon salt and let stand 15 minutes. Process paprika, roasted peppers, tomato paste, and 2 teaspoons vinegar in food processor until smooth, 1 to 2 minutes, scraping down sides as needed.
  2. Combine oil, onions, and 1 teaspoon salt in Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until onions soften but have not yet begun to brown, 8 to 10 minutes. (If onions begin to brown, reduce heat to medium-low and stir in 1 tablespoon water.)
  3. Stir in paprika mixture; cook, stirring occasionally, until onions stick to bottom of pan, about 2 minutes. Add beef, carrots, and bay leaf; stir until beef is well coated. Using rubber spatula, scrape down sides of pot. Cover pot and transfer to oven. Cook until meat is almost tender and surface of liquid is 1⁄2 inch below top of meat, 2 to 2-1⁄2 hours, stirring every 30 minutes. Remove pot from oven and add enough beef broth so that surface of liquid is 1⁄4 inch from top of meat (beef should not be fully submerged). Return covered pot to oven and continue to cook until fork slips easily in and out of beef, about 30 minutes longer.
  4. Using large spoon, skim fat from surface of stew; stir in remaining teaspoon vinegar and sour cream, if using. Remove bay leaf, season with salt and pepper to taste, and serve. (Stew, minus optional sour cream, can be refrigerated for up to 2 days. Stir sour cream into reheated stew just before serving.)

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