Hungarian Beef Stew with Dumplings
This slow cooker recipe makes a hearty stew for a cold winters day. Let the cooker do the work while you sit by the fire, keeping warm and reading a travel book of Budapest.
Makes 6 servings
Ingredients
3 tablespoons California Olive Ranch® Extra Virgin Olive Oil
3 lb beef roast, trimmed of excess fat
1 medium yellow onion, chopped
4 sweet peppers, seeded and cut into strips
1 1/2 tablespoons Bourbon Barrel Foods® Smoked Paprika
2 1/2 cups beef stock
1 teaspoon dried marjoram
1/4 teaspoon caraway seeds, crushed in mortar and pestle
3/4 cup Hunt's® Tomato Puree
3 cloves garlic, peeled and stuck on toothpicks
dry sherry, to deglaze skillet
Bourbon Barrel Foods® Smoked Salt and Pepper, to taste
dumplings
Basic Dumplings recipe
garnish
parsley, chopped
Directions
In a large skillet over medium-high heat, warm 1 1/2 tablespoons of the oil until very hot. Add the beef and brown on all sides, 5 - 10 minutes total. Then add to the slow cooker.
Add the onion and sweet peppers to the skillet, add the remaining 1 1/2 tablespoons of oil, and brown slightly over medium-high heat, stirring a few times, about 5 minutes. Add the paprika and stir a bit, deglaze the skillet with some sherry, scraping up any browned bits stuck to the pan, then add the broth. Add marjoram, caraway and tomato puree, bring to a slight boil; add salt and pepper to taste and pour into the cooker. Nestle the garlic into the stew. Cover and cook on low until the meat is tender, about 8 hours.
Add the dumplings
About 40 minutes until the roast is finished cooking, add the dumplings to the stew. Keep covered and the dumplings will cook while the beef is finishing its cooking time.
When the beef is tender and the dumplings are finished cooking, taste for seasoning. Plate the stew and garnish with parsley.
Notes
- You can substitute 2 lbs lean beef stew meat instead of the beef roast. Cut the meat into 1 1/2 inch chunks.
- We use dumplings with our Hungarian stew, but they could be substituted with egg noodles.
- If you do not have a dry sherry, you can substitute with beef stock or whatever wine you have available.
I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.
Credits
- From the book Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger, page 329.
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