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.
Ingredients
- 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
- ⅓ cup Hungarian sweet paprika
- 2 TB apple cider vinegar
- 2 teaspoon minced garlic about 4 cloves
- 2 bay leaves
- 1 TB honey
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
Instructions
- 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.
Nutrition
Serving: 1gCalories: 399kcalCarbohydrates: 20gProtein: 28gFat: 21gSaturated Fat: 8gCholesterol: 89mgSodium: 1235mgPotassium: 1038mgFiber: 4gSugar: 7gVitamin A: 5810IUVitamin C: 50.4mgCalcium: 83mgIron: 6.2mg
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