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Hungarian Paprika Beef Goulash Stew
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Course Main Course
Cuisine Hungarian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds beef stew meat, cut into 1-inch pieces
  • 2 large onions, thinly sliced
  • 3 cloves garlic, minced
  • 2 red bell peppers, chopped
  • 3 tablespoons Hungarian sweet paprika
  • 1 teaspoon caraway seeds
  • 1 can (14 ounces) diced tomatoes
  • 2 cups beef broth
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sour cream, for serving
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions
 

  • Add the beef stew meat, sliced onions, minced garlic, and chopped red bell peppers to the slow cooker.
  • Sprinkle the Hungarian sweet paprika and caraway seeds over the meat and vegetables, then stir to coat everything evenly.
  • Pour in the diced tomatoes with their juices and the beef broth. Add the bay leaves, salt, and black pepper.
  • Cover and cook on low for 8 hours or on high for 4 to 5 hours until the beef is very tender.
  • Remove the bay leaves. Ladle the stew into bowls and top each serving with a spoonful of sour cream and a sprinkle of chopped parsley.

Notes

For a thicker broth, remove the lid for the last 30 minutes of cooking. Leftovers taste even better the next day, so store them in the refrigerator up to three days and reheat gently on the stove with a splash of broth if needed. Skip the sour cream if you prefer a dairy-free version.
Course: Main Course
Cuisine: Hungarian
Equipment: Slow Cooker, Large Skillet, Cutting Board, Knife