Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 bell peppers (1 red, 1 green), diced
- 2 carrots, chopped
- 2 potatoes, peeled and cubed
- 1 cup crushed tomatoes
- 1/2 cup beef broth
- 2 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season beef with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown beef in batches; set aside.
- Reduce heat to medium; add onion and garlic. Sauté 4–5 minutes until soft.
- Add bell peppers, carrots, and potatoes. Cook 5 minutes, stirring frequently.
- Stir in crushed tomatoes, beef broth, sweet paprika, smoked paprika, thyme, and bay leaf. Return beef and any juices to the pot.
- Bring to a simmer, cover, and reduce heat to low. Cook 1.5–2 hours, until beef is fork-tender.
- Remove bay leaf. Adjust seasoning. Garnish with parsley before serving.
Notes
- For deeper flavor, char peppers over open flame first, peel, and add before simmering.
- Thumbnail trick: Stir in a tablespoon of tomato paste with the paprika for richer intensity.
- Works well ahead of time—tastes even better the next day!
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Method: Stewing
- Cuisine: Hungarian-inspired
- Diet: None specified
Nutrition
- Serving Size: 1 cup
- Calories: 340 Kcal
- Sugar: 7g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg
