Beef Stew with Red Wine Sauce
Beef stew is one of the most well-known dishes in Hungarian cuisine, prepared in numerous variations throughout the country. The addition of red wine sauce enriches and aromatizes this classic dish, further highlighting the intense flavor of the beef. As the stew simmers slowly on the stove, the aroma of onions, paprika, and wine fills the kitchen, creating a truly homey atmosphere. The secret to perfect beef stew is the long, slow cooking process, which ensures that the meat remains tender and succulent. By adding red wine, the sauce gains a rich, deep flavor that makes this traditional dish even more special. Serve it with fresh bread or homemade dumplings to enjoy every last drop of the gravy.
Ingredients for this recipe
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Preparation Steps
1
Cut the beef shank into medium-sized cubes. Finely chop the onions and garlic.
2
Heat the lard in a large pot or Dutch oven over medium heat. Sauté the onions until translucent. Add the garlic and cook, stirring constantly, until fragrant.
3
Remove the pot from the heat. Sprinkle in the Hungarian sweet paprika and stir well to prevent it from burning.
4
Add the cubed beef, salt, black pepper, caraway seeds, and bay leaves.
5
Add the diced tomatoes and bell pepper. Pour in the red wine and enough water to cover the meat.
6
Bring to a simmer, then reduce the heat to low, cover, and cook for 2-2.5 hours, stirring occasionally, until the beef is very tender and the sauce has thickened.
7
Before serving, remove the bay leaves. Adjust the seasoning with salt and pepper to taste if needed.
8
Serve hot with fresh bread, dumplings (nokedli), or boiled potatoes.
