Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bell peppers (any color), chopped
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 2 tbsp sweet Hungarian paprika
- 2 bay leaves
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Preheat a large pot or Dutch oven over medium-high heat and add olive oil.
- Brown the beef cubes in batches until caramelized on all sides. Remove and set aside.
- In the same pot, sauté onions and bell peppers until softened (about 5 minutes).
- Add minced garlic and paprika; stir until fragrant (about 1 minute).
- Return the browned beef to the pot, add diced tomatoes, bay leaves, and pour in beef broth.
- Bring to a gentle simmer; cover and reduce heat to low. Simmer for about 1 hour, or until beef is fork-tender.
- Remove bay leaves before serving and garnish with fresh parsley.
Notes
- For added flavor, consider tossing in your favorite root vegetables.
- If you prefer a spicier kick, add crushed red pepper flakes during cooking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg