I don’t know if it’s the rain or my desire for Fall weather, or a combination of the two, but I have been wanting warm comfort foods for weeks.
It started with my desire for cinnamon everything, then my need for pumpkins galore, and now my yearning for slow cooked beef stew! It’s hard to find a meal more warm and comforting than a good beef stew.
This Hearty Hungarian Beef Stew is mouthwateringly delicious.
The beef absorbs the aroma and flavors of paprika, thyme, rosemary, and tomato as it slowly cooks. I need to say that paprika and tomato were meant to be together.
Also, the meat here is so tender that it falls apart in your mouth. That’s because it cooks for 10 hours… slowly… in the slow cooker.
The stew’s flavors are enhanced and absorbed by the carrots, sweet potatoes and parsnips, which results in the heartiness which makes stews so satisfying.
It’s great being able to put all the ingredients inside of my Crockpot slow cooker, and hours later a wonderful stew is born.
I used to try to rush the process. That is, I set the slow cooker heat to high. This cooks everything faster, but can dry out the meat and make the veggies toooo mushy.
The key here is to set the slow cooker heat to low and let everything cook for longer… 10 hours to be exact.
This way, the meat stays juicy and the vegetables cook perfectly. I like making this stew before bed or before leaving for work.
There’s nothing like waking up to or coming home to the smell simmering beef stew.
I recently made this Hearty Hungarian Beef Stew before bed and then quickly scooped some into a tupperware before running off to work the next morning.
Quick, easy, delicious.
One thing worth nothing: turnips and butternut squash taste and work great here too! 🙂
This is a great meal prepping meal. Reheating this stew at work makes me day so much better.
- 2 Tbs olive oil
- 2.5 lbs beef cubes or stew meat
- 4 cloves of garlic , minced
- 1 yellow onion , minced
- 2 Tbs tomato paste
- 2 Tbs paprika
- 1 tsp pepper
- 2 1/2 tsp salt
- 1 tsp fresh thyme
- 1 tsp dried rosemary
- 1 Tbs coconut flour (I like the Nutiva Organic brand)
- 2 Tbs honey
- 3 cups chicken broth
- 2 cups of baby carrots
- 1 sweet potato , quartered
- 2 parsnips , sliced
First start by searing the meat in two batches in a large pan.
For the first batch, heat 1 Tbs olive oil in a large frying pan over Medium High heat. Add 1/2 of a minced yellow onion, and 2 cloves of minced garlic to the pan. Mix with a spatula and cook for 1 minute. Add 1 Tbs of tomato paste and mash the tomato paste into the onions/garlic and let the mixture cook for 30 seconds. Put half of the beef cubes into the pan and cook for 2 minutes. During these 2 minutes, put 1 Tbs paprika, 1/2 tsp black pepper and 1 tsp of salt on top of the meat. Flip and cook the other side of the meat for 2 minutes. Put the meat into the slow cooker, and scrape the pan with a spatula, putting everything into the slow cooker. ( I like the Crockpot brand of slow cooker)
Repeat the same steps with the second batch of meat, using the same measurements for the onion, garlic, tomato paste, paprika, pepper and salt.
Once the meat is seared and all of it is in the slow cooker, sprinkle 1 Tbs of coconut flour on top of the meat. Then add 1/2 tsp of salt, 2 tbs of honey, 1 tsp of thyme and 1 tsp of rosemary on top of the beef.
Pour 3 cups of chicken broth on top of the beef in the slow cooker.
Add the chopped up sweet potato, parsnip, and baby carrots on top of the beef in the slow cooker. (Note: turnips and butternut squash taste and work great here too)
Set the slow cooker on low heat and cook for 10 hours.
Mix the stew before serving and enjoy! 🙂