Hungarian Beef & Potato Stew
Many food cultures around the world have their version of beef and vegetable stews that allow tougher cuts of meat to cook slowly with vegetables. This version—also known as a goulash—is called Marhagulyas in Hungarian. It features a wide variety of vegetables and spices that add nutrients, flavor, and appealing texture to the final dish. If you’re a bread baker, be sure to bake a fresh loaf to serve with this hearty stew.
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound beef chuck, cubed
- 1 ½ cups beef broth or water, divided
- 1 green bell pepper, chopped
- 2 large tomatoes, chopped
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon sweet Hungarian paprika
- 1 teaspoon hot Hungarian paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 Noblesse potatoes, cubed
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1 turnip, peeled and chopped
- ¼ cup chopped fresh parsley
- Heat the butter in a large saucepan or Dutch oven over medium-high heat. Add the onions and sauté until they begin to brown, 8-10 minutes. Add the beef to the pan and cook for an additional 10 minutes, until the meat browns. Add half a cup of stock or water along with the bell pepper, tomatoes, tomato paste, and garlic and cook for another 6-8 minutes.
- Add the remaining 1 cup of stock or water, bay leaves, sweet paprika, hot paprika, cumin salt, and pepper. Bring to a boil, reduce to a simmer, cover, and cook for 40 minutes.
- Add the potatoes, celery, carrots, and turnips, and simmer, covered, for an additional 30-40 minutes, until the vegetables are soft and the meat is tender.
- Remove the bay leaves and sprinkle with fresh parsley before serving.