📝 About This Recipe
Transport your senses to the heart of Budapest with this authentic, slow-simmered beef stew. This gluten-free masterpiece relies on the deep, smoky soul of premium Hungarian paprika and a rich base of caramelized onions rather than flour thickeners. It is a hearty, soul-warming balance of tender beef, vibrant root vegetables, and a complex broth that tastes even better the next day.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Beef Chuck Roast (cut into 1-inch cubes, patted dry)
- 3 large Yellow Onions (finely diced)
- 4 cloves Garlic (minced)
- 2 tablespoons Lard or Bacon Fat (traditional; can substitute with avocado oil)
Spices and Liquids
- 4 tablespoons Sweet Hungarian Paprika (ensure it is fresh and high quality)
- 1 teaspoon Caraway Seeds (lightly crushed)
- 6 cups Beef Bone Broth (ensure certified gluten-free)
- 1 tablespoon Tomato Paste
- 2 pieces Bay Leaf (dried)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Vegetables
- 2 medium Carrots (peeled and sliced into rounds)
- 1 large Parsnip (peeled and sliced into rounds)
- 3 medium Yukon Gold Potatoes (peeled and cut into 3/4-inch cubes)
- 1 large Red Bell Pepper (diced)
👨🍳 Instructions
-
1
In a large heavy-bottomed pot or Dutch oven, melt the lard or bacon fat over medium heat. Add the diced onions and a pinch of salt.
-
2
Sauté the onions slowly for about 10-15 minutes, stirring frequently, until they are soft, translucent, and just beginning to turn golden. Do not rush this; the onions provide the body of the sauce.
-
3
Add the beef cubes to the pot. Increase the heat slightly and cook until the meat is browned on all sides, about 8-10 minutes.
-
4
Stir in the minced garlic and crushed caraway seeds, cooking for just 1 minute until fragrant.
-
5
Remove the pot from the heat momentarily. This is crucial: stir in the 4 tablespoons of paprika. Removing from heat prevents the paprika from scorching and turning bitter.
-
6
Return to the heat and immediately stir in the tomato paste and enough beef broth to just cover the meat (about 2 cups). Stir well to scrape up any browned bits from the bottom.
-
7
Add the bay leaves, salt, and pepper. Bring to a gentle boil, then reduce the heat to low. Cover the pot and simmer for 1 hour and 15 minutes.
-
8
After the initial simmer, add the remaining beef broth, carrots, parsnips, and bell pepper. Continue to simmer, covered, for another 20 minutes.
-
9
Add the cubed potatoes to the pot. Simmer for a final 25-30 minutes, or until the beef is fork-tender and the potatoes are soft.
-
10
Taste the broth. Adjust seasoning with more salt or a pinch of red pepper flakes if you prefer more heat. The broth should be rich and slightly thickened by the starch from the potatoes.
-
11
Remove the bay leaves before serving. Let the stew sit for 10 minutes off the heat to allow the flavors to settle.
💡 Chef's Tips
Always use authentic Hungarian Sweet Paprika (usually sold in tins); generic paprika lacks the necessary depth. Never brown the paprika over high heat, as it contains sugar that burns and turns bitter instantly. For a thicker stew, crush a few of the cooked potato cubes against the side of the pot and stir them back in. This dish is even better on the second day, making it an ideal candidate for meal prep or entertaining. If you want more heat, use 'Erős Pista' (Hungarian chili paste) or add a half-teaspoon of hot paprika.
🍽️ Serving Suggestions
Serve in deep bowls with a dollop of cold sour cream to cut through the richness. Pair with a crusty gluten-free baguette or warm gluten-free dinner rolls to soak up the broth. Serve alongside a crisp cucumber salad (Uborkasaláta) with a vinegar and dill dressing. Accompany with a glass of bold Hungarian red wine, such as Egri Bikavér (Bull's Blood). For a more filling meal, serve over gluten-free rotini or spiralized vegetables.