Stew
Beef Stew with potatoes
Beef stew with potatoes, often enhanced with onions and a goulash mix, is a hearty dish perfect for colder weather. This stew combines tender chunks of beef with soft, flavorful potatoes, cooked slowly to allow all the flavors to meld together
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Recipe Description
Beef stew with potatoes, often enhanced with onions and a goulash mix, is a hearty dish perfect for colder weather. This stew combines tender chunks of beef with soft, flavorful potatoes, cooked slowly to allow all the flavors to meld together.
Steps
Chop the onion and garlic into small pieces.
Heat the butter in a saucepan and fry the beef goulash in portions on all sides, then remove.
Add onions, garlic and tomato paste to the frying fat and sauté.
Now deglaze everything with a dash of red wine
Add the beef stock, beef, spice mix and bay leaves to the pot.
Cover and cook over low heat for 1.5 hours.
Meanwhile, peel the potatoes and cut them into cubes.
Cut the carrots into slices.
Add everything to the stew and simmer for 20 minutes or until the meat is tender.
If you want to make it real hungarian style, simply add 2 diced red and orange paprika together with the potatoes and carrots to the pot.
Heat the butter in a saucepan and fry the beef goulash in portions on all sides, then remove.
Add onions, garlic and tomato paste to the frying fat and sauté.
Now deglaze everything with a dash of red wine
Add the beef stock, beef, spice mix and bay leaves to the pot.
Cover and cook over low heat for 1.5 hours.
Meanwhile, peel the potatoes and cut them into cubes.
Cut the carrots into slices.
Add everything to the stew and simmer for 20 minutes or until the meat is tender.
If you want to make it real hungarian style, simply add 2 diced red and orange paprika together with the potatoes and carrots to the pot.
Ingredients
1 large onion
2 garlic
2 tbsp butter
500 g diced beef
2 tbsp tomato paste
1.2 l beef stock
1 dash of red wine
2 bay leaves
300 g potatoes
3 carrots
1-2 tbsp Stew & Goulash Spice Mix
2 garlic
2 tbsp butter
500 g diced beef
2 tbsp tomato paste
1.2 l beef stock
1 dash of red wine
2 bay leaves
300 g potatoes
3 carrots
1-2 tbsp Stew & Goulash Spice Mix
Author
Anderson Balico
Chef de Cuisine & Culinary Content Creator
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