A comforting Hungarian beef stew, simmered until tender, with vibrant spices and served with crusty bread.
# What You'll Need:
→ Beef
01 - 1.75 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 large onions, finely chopped
03 - 2 cloves garlic, minced
04 - 2 medium carrots, sliced
05 - 1 yellow bell pepper, sliced
06 - 14 oz canned diced tomatoes
→ Spices & Seasonings
07 - 2 tbsp sweet paprika
08 - ½ tsp smoked paprika
09 - 1 tsp caraway seeds (optional)
10 - 2 bay leaves
11 - ½ tsp ground black pepper
12 - 1 tsp salt, plus more to taste
→ Liquids
13 - 3 cups beef broth
14 - 2 tbsp vegetable oil
→ For Serving
15 - 1 loaf crusty bread
# Directions:
01 - Heat oil in a large heavy-bottomed pot over medium-high heat. Add beef cubes in batches and sear until browned on all sides. Transfer beef to a plate and set aside.
02 - Add onions and carrots to the pot. Cook, stirring occasionally, until softened and golden, about 6-8 minutes.
03 - Stir in garlic, sweet paprika, smoked paprika, caraway seeds if using, and bay leaves. Cook for 1 minute until fragrant.
04 - Return beef to the pot. Add bell pepper, diced tomatoes with juice, beef broth, salt, and black pepper. Stir well to combine.
05 - Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender and sauce thickens.
06 - Remove bay leaves. Taste and adjust seasoning as desired. Serve hot with thick slices of crusty bread.
