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John's Hungarian Beef Stew

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PREP TIME
30 min
COOKING TIME
120 min
TOTAL TIME
150 min
SERVINGS
4 servings
Dinner Hungarian
John's Hungarian Beef Stew
Ingredients
  • 2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes
  • salt and ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 2 onions, chopped
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt
  • 2 tablespoons Hungarian paprika
  • 2 teaspoons caraway seeds, crushed
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon cayenne pepper
  • 4 cups chicken broth, divided
  • 1/4 cup tomato paste
  • 3 cloves garlic, crushed
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon white sugar
  • 1/2 teaspoon salt, or to taste
  • 1 bay leaf
Instructions
1
Gather all necessary components for the dish.
2
Preheat the meat by sprinkling salt and black pepper onto it.
3
Heat a substantial amount of vegetable oil in a large, deep pan over extremely high heat; cook and stir the beef in hot oil in batches until it is evenly browned on all sides, approximately 5 minutes per batch.
4
Transfer the cooked beef to a massive stockpot and reserve the flavorful oil that was left in the pan.
5
Return the pan to medium heat; stir the onions into the preserved oil, drizzle a moderate amount of olive oil over the onions, season with 1/2 teaspoon salt and cook until the onion has softened, around 5 minutes. Transfer the cooked onions to the stockpot with the beef.
6
Combine a blend of spices including paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the pan and toast over medium heat until fragrant, approximately 3 minutes.
7
Add a generous amount of chicken broth to the pan and stir; transfer the mixture to the beef and onion mixture.
8
Stir a substantial amount of chicken broth into the beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place the stockpot over extremely high heat and bring to a boil.
9
Reduce the heat to low and simmer until a fork can be easily inserted into the meat, 1 1/2 to 2 hours.