Hungarian Beef Stew – Rich and Hearty
Every time there is a family gathering, I will make a dish of Hungarian Beef Stew. The rich red wine and spice sauce, paired with the tender beef, make every bite full of warmth and a sense of satisfaction.
INGREDIENTS
- 600g beef short ribs (cut into chunks)
- 1 carrot (cut into chunks)
- 1 red sweet paprika (seeded and sliced)
- ½ white onion (diced)
DIRECTIONS
Cut the beef short ribs into large chunks.
Marinate the beef:
Put the beef into a bowl, add 1 tbsp of flour, ½ tbsp of red sweet paprika, an appropriate amount of black pepper and sea salt, mix well, and marinate for 15 minutes.
Prepare the vegetables:
Cut the carrot into rolling - cut pieces, slice the red bell pepper, dice the white onion, and chop the parsley leaves.
Pan - fry the beef:
Put olive oil in the pot, pan - fry the beef until both sides are golden, and take it out for later use.
Sauté the onion:
Without washing the pot, directly add the diced onion to the same pot, and sauté over medium - low heat until the onion becomes soft and transparent.
Add the seasonings:
Put the pan - fried beef back into the pot, pour in the canned tomatoes, red wine, thyme, and bay leaf, and add an appropriate amount of black pepper and sea salt again. Add enough water to cover all the ingredients.
Slow - cook:
Bring to a boil over high heat and then turn to low heat. Cover the pot and slow - cook for 2 hours. Stir appropriately during this time to prevent sticking to the bottom.
If you like a more tender texture, you can cook for a longer time.
Add the vegetables:
After the time is up, put in the carrot chunks and red bell pepper slices, and cook for another half an hour.
Serve:
Scoop out the stewed beef and vegetables onto plates, sprinkle with chopped parsley, and enjoy.