Rich Dutch Oven Beef Stew with Paprika (Hungarian Style)
Servings: 3 portions
Calories: 475kcal
A rich, meat-forward Dutch oven beef stew packed with bold Hungarian flavors. Slow-cooked with authentic sweet paprika, marjoram, and dry red wine until the meat is fork-tender. No mushy carrots or potatoes—just an incredibly thick, savory glaze perfect for serving over gnocchi!
Print Recipe
Equipment
- 1 Dutch oven pot Cast iron preferred
- 1 Box grater For the tomato trick
Ingredients
The Meat & Cooking Fat
- 500 g beef braising steak Chuck roast, cut into uniform 1-inch cubes
- 2 tablespoon pork lard or Goose Lard for traditional richness
- 3 tablespoon sunflower oil
The Fresh Produce & Aromatics
- 1 pc onion Large size, finely chopped
- 1 pc yellow paprika pepper Yellow bell pepper, small-diced
- 2 cloves garlic minced
- 1 pc tomato Large, cut in half and grated—discard the skin
The Spices & Liquids
- 1 tablespoon sweet paprika powder Hungarian
- 2 teaspoon marjoram dried
- 1 teaspoon sea salt kosher
- 1 teaspoon ground pepper freshly ground
- 1 piece bay leave Fresh or dried
- 100 ml red wine Such as Cabernet Sauvignon or Merlot
- 500 ml water
Instructions
Phase 1: Ingredient Preparation
- Pat the beef braising steak dry with paper towels and cut it into uniform 1-inch cubes.
- Peel the onion and chop it as finely as possible so it dissolves into the gravy later. Finely dice the yellow bell pepper and mince the garlic cloves.
- Cut the ripe tomato in half. Grate the flesh side against a box grater into a small bowl until only the thin outer peel remains. Discard the skin.
Phase 2: Sear the Beef
- Melt 2 tablespoons of pork lard in your Dutch oven over medium-high heat.
- Add the pieces of meat in batches (do not crowd the pot) and fry for 2–3 minutes until they develop a deep copper-brown color on all sides. Remove the seared beef onto a clean plate and set aside.
Phase 3: Sauté the Vegetable Base
- In the same Dutch oven, add 3 tablespoons of sunflower oil to the remaining pan drippings.
- Add the finely chopped onion, diced yellow pepper, and minced garlic. Sauté over medium heat for about 2–3 minutes until soft and translucent.
- Pour the pre-fried beef and any collected juices back into the pot with the vegetables.
Phase 4: Season and Slow-Simmer
- Season everything with sea salt, freshly ground pepper, dried marjoram, and the bay leaf. Sprinkle the sweet Hungarian paprika over the top.
- Quickly stir the ingredients together to coat the meat in the paprika, then immediately add the grated tomato pulp, pour in the red wine, and add half a liter of water. (This prevents the paprika from burning and turning bitter).
- Stir thoroughly, scraping up any delicious caramelized bits stuck to the bottom of the Dutch oven. Put the lid on and drop the heat to low.
- Let it simmer gently for around 1.5 hours, or until the beef is incredibly soft and fork-tender.
Video
Notes
- Meat Tip: For the best results, buy a whole piece of well-marbled chuck roast instead of pre-cut diced beef. The fat marbling melts completely during the long simmer, creating a much richer gravy.
- Serving Suggestion: Serve this stew piping hot over boiled potato gnocchi, a bed of creamy polenta, or fresh dumplings alongside a fresh hot chili pepper and a crisp, cold beer!
- Lard Substitution: If you don't have pork or goose lard, you can substitute it with two additional tablespoons of oil, though lard provides the most authentic flavor profile.
Nutrition
Serving: 1grams | Calories: 475kcal | Carbohydrates: 3g | Protein: 38g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 19g | Cholesterol: 111mg | Sodium: 880mg | Potassium: 685mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1165IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 4mg
