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A pot of paprika beef stew with carrots and celery, surrounded by raw onions, celery stalk, and carrots on a white marble surface.
Sydney

Paprika Beef Stew

A cozy, slow-simmered beef stew packed with tender beef, sweet carrots, and potatoes in a bold, paprika-rich tomato broth. Simple ingredients, deep flavor, and pure comfort in every spoonful.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Hungarian
Calories: 357
Ingredients Directions Nutrition Notes

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 ¼ pounds chuck roast cut into 2-inch pieces
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 large brown onion cut into wedges
  • 2 cloves garlic minced
  • 1 tablespoon sweet Hungarian paprika
  • ⅛ teaspoon cayenne
  • 1 14.5-ounce can diced tomatoes with juice
  • 1 6-ounce can tomato paste
  • 1 cup water
  • 3 carrots sliced in 1-inch pieces
  • 3 stalks celery sliced into 1-inch pieces

Step by Step Directions
 

  1. Heat oil in an enameled dutch oven. Season the beef with salt and pepper, transfer to the heated dutch oven and brown the beef on all sides. Remove the beef and set aside. Leave about 2 tablespoons of the beef drippings in the pan.
  2. Add the garlic and onions and saute until onions for about 2 minutes, or until the onions are soft and the garlic is fragrant. Stir in the paprika and cayenne, cook for about 30 seconds, stirring constantly.
  3. Add the tomatoes with the juice, tomato paste, water. Stir and bring the sauce just to boiling.
  4. Reduce heat to a simmer and add the beef. Cover and cook on a low simmer for abut 45 minutes. Stir occasionally. Add more liquid if needed. The sauce should will be thick.
  5. Uncover and add the carrots and cook for 15 minutes, then add in the celery and continue cooking for another 10 minutes or until the vegetables are tender.

Nutrition

Serving: 1bowlCalories: 357kcalCarbohydrates: 9gProtein: 28gFat: 24gTrans Fat: 1gCholesterol: 98mgSodium: 469mgFiber: 3gSugar: 4g

Notes

There are several types of Paprika from sweet to hot and spicy. I used a sweet paprika and added cayenne to add heat. Use whichever variety you prefer.
If sauce is too thin you can continue boiling until you thicken the sauce before adding the beef back into the sauce. If the sauce is too thin add a little water..

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