Beef Stew with Red Wine
Beef Stew with Red Wine is one of the best-known and most beloved dishes of Hungarian cuisine. The addition of red wine gives the stew a richer flavor and provides a deeper, more complex aroma that offers an enjoyable experience in every bite.
Ingredients for this recipe
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Preparation Steps
1
Cut the beef into even-sized cubes, finely chop the onions, and crush the garlic.
2
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef cubes on all sides until nicely browned.
3
Add the chopped onions and sauté until translucent. Then, add the crushed garlic and Hungarian sweet paprika, stirring to combine.
4
Pour in the red wine and allow it to reduce slightly, stirring constantly to deglaze the pot.
5
Add the tomato paste, salt, and pepper. Then, add enough water to cover the beef completely.
6
Bring to a simmer, then reduce the heat to low, cover, and cook for 1-1.5 hours, or until the beef is very tender and the sauce has thickened.
7
If needed, add more water during cooking to keep the beef submerged.
8
Serve hot with fresh, crusty bread or steamed rice.
