Hungarian Paprika Beef Stew

Amy Massey
by Amy Massey
6 Servings
8 hr 15 min

This recipe was kindly shared with me by my mother in law, whose father had Hungarian roots and therefore this recipe was a staple that the family enjoyed for many years. Once you try it you will understand why!

As many beef stews are, this is an ultimate comfort food dish and also great to be served up family style as it is all cooked slowly in one big pot. After 8 hours of slow cooking, the beef falls apart beautifully and the whole shallots add an interesting sweetness that compliments the smoky rich paprika perfectly.

I recommend serving this dish with mounds of creamy mashed potatoes!

The ultimate comfort food of slow cooked, tender beef served with creamy mashed potatoes.

A mixture of small sweet shallots and tri colour peppers are tossed on paprika and garlic along with the beef.

Rich beef stock and a robust red wine form the base of the sauce that the beef slowly cooks in.

Hungarian Paprika Beef Stew
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 8 Hours Total time: 8 hr 15 min
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  • 1kg diced beef (cheap cut such as stewing steak)
  • 1/2 cup plain flour
  • Salt and pepper, to taste
  • 2 tbsps vegetable oil
  • 10 round shallots, peeled and left whole
  • 3 bell peppers, mixed colours, deseeded and cut into medium sized chunks
  • 3 cloves garlic, peeled and finely chopped
  • 1 bottle red wine
  • 1 litre beef stock
  • 4 tbsps sweet smoked paprika
  • 1 tbsp hot paprika
  • Large handful fresh flat leaf parsley, roughly chopped

Preheat your oven to 180 degrees Fahrenheit.
Roll the beef chunks into the flour to cost the meat and shake off any excess.
Heat the oil in a large, heavy based, oven proof saucepan until hot.
Add the beef and stir fry until well browned on all sides, then remove and set aside.
Add a splash of wine to the pan to deglaze if required.
Add the shallots, peppers and garlic to the pan and fry gently for 2-3 minutes until fragrant and the peppers begin to soften.
Return the beef to the pan, then add the paprika, stirring well to coat everything in the spice.
Pour in the rest of the wine and the beef stock, then season well with salt and pepper.
Put the lid on the pan and place in the centre of the preheated oven.
Allow the beef to slow cook in the oven for 6-8 hours, checking it regularly until the beef is fork tender and the sauce has thickened.
Garnish with the fresh parsley and serve.