Hungarian Stew
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5 from 1 vote

Hungarian Stew

An amazing recipe for a traditional style Hungarian Stew, complete with tender beef, carrots, vegetables in a paprika spiced broth and red wine.
Course Soup
Cuisine Hungarian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Calories 399kcal
Author Buy This Cook That


  • 1 chuck roast trimmed and cut into 1 inch cubes (any size roast will do)
  • 4 slices thick cut bacon
  • 2 potatoes peeled and cubed
  • 2 carrots large chopped
  • 1 red bell pepper seeded and large chopped
  • 1 orange or yellow bell pepper seeded and large chopped
  • 1 onion chopped
  • 4 cups beef broth
  • 3 cups water
  • 1 cup dry red wine drinking quality!!
  • 1 14 oz can stewed tomatoes undrained
  • 1/3 cup Hungarian sweet paprika
  • 2 TB apple cider vinegar
  • 2 tsp minced garlic about 4 cloves
  • 2 bay leaves
  • 1 TB honey
  • 1 1/2 tsp salt
  • 1 tsp black pepper


  • Cut the bacon into bite sized pieces. In a large pot or dutch oven, cook the bacon on medium high heat until well browned. Remove the bacon (save for later).
  • In the bacon drippings, cook the cubed stew meat, onions, and garlic until the meat is slightly browned. Stir in the paprika and cook and stir for about 5 to 7 minutes.
  • Add the potatoes, carrots, bell peppers, undrained tomatoes, salt, and pepper. Continue to cook and stir for another 10 minutes. The mixture will be thick.
  • Gradually stir in the beef broth, water, and red wine. Stir, and add the cooked bacon, vinegar honey and bay leaves. Increase heat to a boil, stirring frequently. Cook for about 5 minutes, then reduce heat to a simmer and cook for 45 minutes to 1 hour.
  • Remove bay leaves before serving.
  • Serve with your favorite crusty bread.


Serving: 1g | Calories: 399kcal | Carbohydrates: 20g | Protein: 28g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 89mg | Sodium: 1235mg | Potassium: 1038mg | Fiber: 4g | Sugar: 7g | Vitamin A: 5810IU | Vitamin C: 50.4mg | Calcium: 83mg | Iron: 6.2mg