Hungarian Beef Stew
Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
- 1½ pounds lean beef stew meat (top round), cut into 2-inch cubes
- salt to taste
- freshly ground black pepper
- flour for dredging
- 1 tablespoon vegetable oil
- 1 small yellow onion, diced
- ½ red bell pepper, seeded and chopped
- ½ yellow bell pepper, seeded and chopped
- ½ green bell pepper, seeded and chopped
- 1 cup quartered mushrooms
- 2 cloves garlic, minced
- 1 bay leaf
- 1½ tablespoons sweet, Hungarian paprika
- ½ cup dry red wine
- 1 cup diced, canned tomatoes
- 2 cups low-sodium beef broth
- Season the beef with salt and pepper.
- Dredge it in flour and shake off the excess.
- Heat the oil in a heavy soup pot or dutch oven over medium-high heat.
- Sear the meat on all sides.
- Adjust the heat so that the meat browns well, but does not burn.
- Add the onions, peppers, mushrooms, garlic and bay leaf and cook 2 minutes more.
- Sprinkle the paprika into the pot and stir well to combine.
- Add the red wine.
- Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated.
- Add the tomatoes and the beef broth and bring to a boil.
- Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour.
- Adjust the seasoning with salt and pepper, remove the bay leaves and serve in a deep tureen.