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Oct 21, 2008 11:17 AM

Hungarian Beef Stew in Crockpot

I love this recipe! And I always serve it over a baked potato. AND I just made the amazing potatoes for it so I'll share that first. :D

Small red or yellow potatoes (1 for each serving if small, if large half)
Parboil or steam til semi soft
cut an x in the top and insert a sliver of fresh garlic into each potato serving
Put potatoes on a baking sheet and slightly mash with the garlic inserted
Drizzle olive oil
Sprinkle salt
Roast about 20 minutes in the oven or til done.

Hungarian Beef Stew:

3 tablespoons olive oil
1.5 pounds lean stew meat, 1.5" cubes, trimmed, blotted dry
1 medium sized onion, coarsely chopped
1 medium sized bell pepper, seeded and cut into 1/2" wide strips
1 tsp paprika (I like Hungarian sweet)
2.5 cups beef broth
1.5 cups water
Large pinch dried marjoram
1/4 teaspoon caraway seeds, crushed & ground in mortar/pestle
3/4 cup tomato puree
2 cloves garlic, peeled & stuck on toothpicks
Salt to taste.

In large skillet over medium high heat warm 1.5 tablespoons oil and brown meat on all sides. Put the meat in the slow cooker.

Add the onion and bell pepper to the skillet and remainder of oil. Brown slightly over medium-high heat, about 5 minutes. Stir in paprika. Add broth and water, stirring to pick up the bits on the pan, and bring to a boil. Pour into slow cooker and add marjoram, caraway, and tomato puree; nestle garlic into the stew. Cook on LOW 7 to 8 hours. Discard garlic, salt to taste.

Serve on those yummy garlicky potatoes! :D I also like to top with a dollop of sour cream.

This was a poster recipe for comfort food on a chilly fall day! Freezes well too. :)

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  1. this sounds delicious, especially the potatoes. thanks for sharing!!

    My hungarian husband makes a delicious chicken paprikash that would be awesome over those potatoes!

    5 Replies
      1. re: 4chowpups

        OK, here it is. Sorry for the lack of details, this is an old family recipe that he cooks from memory.

        1 chicken's worth of pieces
        1 medium onion, finely diced
        1 can diced tomatoes (15 oz)
        1 green pepper, stripped
        1 red pepper, stripped
        couple tablespoons butter
        sweet hungarian paprika (or hot if you like)
        salt and pepper

        Saute onions in butter in a large pan til clear but not browned. Move onions to side.
        add 1 tbs paprika to pan, quickly toast in pan. Do not scorch.
        Add some liquid from the tomatoes to stop toasting. Add chicken, brown skin side down. Add tomatoes (drained of rest of liquid) and peppers, and more paprika to taste, s&p to taste. Cover and simmer for at least an hour, more if you can stand it. He likes to serve it over homemade spaetzle with a dollop of sour cream.


        1. re: cheetobrain

          Thanks! Was gonna ask you for the chicken! I usually buy chicken breasts - boneless and skinless, but I've been hearing alot about how the bone-in and skin-on ones add flavor. I might see what I cancome up. Recipe looks mostly the same except with chicken. :)

          Was planning to try something like this.

          I saw them making spaetzle on Foodnetwork recently! Pushed the batter thru a strainer to get the dollop effect. I love spaetzle but never knew how to make it. :)

          1. re: Bratdawg

            you are right, they ARE similiar :)

            for what it's worth, I have had hubs make it with chicken breast only before and it turns out really good. Perhaps not as rich as HE would like, but I found it plenty tasty.

            1. re: cheetobrain

              I couldn't imagine that recipe with boneless chicken breasts. Bones add so much flavour. You can remove the skin if fat is a concern, but then keep the stewing temp low.

    1. this sounds good! I'm going to try it this winter!