Hungarian Beef Stew

Name: Hungarian Beef Stew
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 50 g beef (cut into small cubes); 100 g carrot; 1 onion; 1 bell pepper; 1 potato; 2 tomato; 100 ml pork bone broth; 500 ml chicken stock; 150 ml red wine; 2 slices bay leaves; 2 sprigs thyme; basil, a pinch; 10 g hungarian paprika; salt, a pinch; pepper, a pinch

A Hungarian-style stew slow-cooked with beef, carrots, onions, bell peppers, potatoes, and tomatoes.

1h 5m

Easy

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Ingredients

beef (cut into small cubes) 50 g

carrot 100 g

onion 1

bell pepper 1

potato 1

tomato 2

pork bone broth 100 ml

chicken stock 500 ml

red wine 150 ml

bay leaves 2 slices

thyme 2 sprigs

basil a pinch

hungarian paprika 10 g

salt a pinch

pepper a pinch

Instructions

Step 1

First cut the beef into small cubes, coat with Hungarian paprika, then sear in a pot until browned. Pour in the pork bone broth and chicken stock and simmer for 20 minutes.

Step 2

Cut the carrot, onion, bell pepper, potato, and tomato into small cubes and set aside.

Step 3

Heat the pot, add the prepared ingredients from step 2 and stir-fry until fragrant. Add bay leaves, thyme, salt, pepper, and red wine. When the red wine is almost reduced, pour in the pork bone broth and chicken stock from step 1, add the beef, and simmer for another 25 minutes. Once the beef is tender enough to fall apart with a bite, season to taste and serve.