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beef stew
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Hungarian Beef Stew

Classic Eastern European spices and herbs flavor a rich and hearty stew. This one-pot meal only needs a salad and some bread to soak up the wonderful gravy.
Prep Time20 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 30 mins
Course: Dinner, lunch, Main Course
Cuisine: American, European, French, German, Hungarian
Keyword: anise seed, bay leaf, carrots, Comfort Food, dried dill weed, dried oregano, gravy, home-style, Make Ahead, paprika
Servings: 8 servings
Author: Candace Wilkinson Roney

Equipment

  • 5-quart soup kettle

Ingredients

  • 2 pounds beef chuck roast cut in 1-inch cubes
  • 1 tsp. sea salt
  • 3 Tbsp. cooking oil
  • 2 Tbsp. paprika powder
  • 1 Tbsp. dried dill weed or ¼ cup fresh, chopped
  • 2 tsp. onion granules or powder
  • 1 tsp. anise seed crushed
  • ½ tsp. garlic granules or powder
  • 1 onion halved and sliced
  • 3 large carrots peeled and cut in 1-inch slice
  • 1 medium rutabaga peeled and cut in 1-inch cube
  • 1 pound small new potatoes halved
  • 1 14-ounce can beef broth or 2 cups homemade
  • 1 soup can water
  • 1 15-ounce can tomato juice
  • 1 large bay leaf

Instructions

  • Season beef with salt and brown in the kettle with the oil.
  • Add remaining ingredients; cover and cook 2 hours over medium-low heat.