This is a delicious Hungarian-inspired paprika beef stew with a flavorful seasoned sauce. A classic comfort food for a chilly day. Serve this stew over rice or noodles or in a bowl with a side of homemade biscuits.
If you enjoy recipes with paprika, you might also like to try my Moroccan chicken stew recipe.
✔ Main Ingredients Notes
The full list of ingredients, detailed instructions and recipe notes for paprika beef stew are included in the recipe card below.
- Boneless Chuck - As the stew meat cooks, the fibers break down, resulting in a fork-tender beef. You can also use already-cut packaged stew meat; however, I prefer to buy a small roast and slice it up myself. If you have extra beef freeze it for use in another stew.
- Paprika - Use the milder sweet Hungarian paprika.
- Carrots & Celery - The vegetables should be cut into even sizes. You can also add red peppers if you want more variety.
📖How to Make The Recipe
Yes. Allow the stew to cool completely, then transfer it to an airtight container or a freezer-safe bag. Label the container with the date and contents, and freeze for up to 3 months. To reheat the stew, thaw it in the refrigerator overnight and then heat it up in a pot on the stove or microwave.
Yes, you can definitely make this stew in a slow cooker. Follow the steps above in the recipe card to brown the beef and onions in a pan, then transfer them to the slow cooker along with the paprika, tomato paste, beef broth, and other vegetables you use. Cook the stew on low for 8-10 hours or on high for 4-6 hours until the beef is tender.
More Scrumptious Stews to Enjoy for Dinner
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Beef Paprika Stew
- 2 tablespoons vegetable oil
- 1 ¼ pounds chuck roast cut into 2-inch pieces
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 small brown onions cut into wedges
- 2 cloves garlic minced
- 1 tablespoon sweet Hungarian paprika
- ⅛ teaspoon cayenne
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 (6-ounce) can tomato paste
- 1 cup water
- 3 carrots sliced in 1-inch pieces
- 3 stalks celery sliced into 1-inch pieces
- Heat oil in an enameled dutch oven. Season the beef with salt and pepper, transfer to the heated dutch oven and brown the beef on all sides. Remove the beef and set aside. Leave about 2 tablespoons of the beef drippings in the pan.
- Add the garlic and onions and saute until onions for about 2 minutes, or until the onions are soft and the garlic is fragrant. Stir in the paprika and cayenne, cook for about 30 seconds, stirring constantly.
- Add the tomatoes with the juice, tomato paste, water. Stir and bring the sauce just to boiling.
- Reduce heat to a simmer and add the beef. Cover and cook on a low simmer for abut 45 minutes. Stir occasionally. Add more liquid if needed. The sauce should will be thick.
- Uncover and add the carrots and cook for 15 minutes, then add in the celery and continue cooking for another 10 minutes or until the vegetables are tender.
- There are several types of Paprika from sweet to hot and spicy. I used a sweet paprika and added cayenne to add heat. Use whichever variety you prefer.
- If sauce is too thin you can continue boiling until you thicken the sauce before adding the beef back into the sauce. If the sauce is too thin add a little water.
STORING LEFTOVERS: Store leftovers covered in the refrigerator for up to 2 days. The stew is excellent the next day and makes a wonderful make ahead meal.
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