Paprika, Hungary’s culinary symbol, is a slightly spicy seasoning ground from a variety of sweet red pepper that has been grown in the country since the 16th century. It imparts a distinctive flavor as well as a good color to this hearty stew without making it too hot. Cook this the day before serving to allow the flavors to develop.
- 2 tablespoons olive oil or fat of choice
- 2 cups sliced onions , from about 1 large onion
- 1½ pounds beef chuck stew meat
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 tablespoon minced garlic , from about 3 cloves
- 2 tablespoons paprika
- ½ teaspoon dried thyme
- A large pinch of caraway seeds
- 8 cups gluten-free beef stock
- 2 tablespoons tomato paste
- 1 medium green bell pepper , seeded and sliced
- 1 medium red bell pepper , seeded and sliced
- 1 pound potatoes , scrubbed and quartered
- In a large heavy-duty pot, heat the oil over medium-high heat. Add the onions and cook until soft, about 5-8 minutes.
- Add the stew meat, a large sprinkle of both salt and pepper, and brown gently, stirring frequently to prevent the meat from sticking, about 10 minutes.
- Add the paprika, thyme, and caraway seeds and mix well; cook for 1-2 more minutes and remove from the heat.
- Pour in the beef stock; then whisk in the tomato paste until dissolved. Return to the heat and cook, covered, over low heat for 1-1½ hours, or until the meat is tender.
- Add the peppers and potatoes to the pot and cook for 20-25 more minutes, stirring occasionally, until the veggies are done.
- Adjust the seasonings and serve warm with crusty gluten-free bread, if desired.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.