Hungarian Paprika Beef Potato Stew
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1.5 pounds beef stew meat, cut into chunks
- 4 medium russet potatoes, peeled and cubed
- 1 large onion, diced
- 3 garlic cloves, minced
- 2 tablespoons Hungarian sweet paprika
- 1 red bell pepper, sliced
- 2 tablespoons tomato paste
- 1 teaspoon caraway seeds
- 4 cups beef broth
- Salt and black pepper to taste
- Sour cream and chopped parsley for serving
Instructions
- Place the beef stew meat, potatoes, onion, garlic, paprika, bell pepper, tomato paste, and caraway seeds into the slow cooker.
- Pour in the beef broth and add salt and black pepper to taste.
- Stir everything together until the ingredients are evenly combined.
- Cover and cook on low for 8 hours or on high for 4 to 5 hours, until the beef is fork-tender.
- Ladle the stew into bowls and top each serving with a spoonful of sour cream and a sprinkle of chopped parsley.
Notes
Brown the beef in a skillet before adding it to the slow cooker if you have an extra 10 minutes, as this deepens the paprika flavor. Leftovers thicken nicely in the fridge, so add a splash of broth when reheating to loosen the texture. Skip the sour cream if you prefer a dairy-free version, though it helps balance the spice.
Course: Main Course
Cuisine: Hungarian
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: Hungarian
Equipment: Slow Cooker, Knife, Cutting Board