hungarian smoked paprika beef stew

hungarian smoked paprika beef stew

One of the things I usually look out for when trawling the aisles of T.J.Maxx is Spanish smoked paprika. However, when it comes to using it, I only use it to cook two dishes – Alton Brown’s smoked paprika chicken and this stew.

This is one of my husband’s favourite stews because he absolutely adores smoked paprika (and paprika in general) and loves beef stew. So I guess this is a great way to combine the two.

I prefer to use Spanish smoked paprika because I like the smoked flavor of it the best. However, it can be hard to find or expensive to purchase (hence me staking out the T.J.Maxx aisles) so typical smoked paprika will also do. I have never tried making this recipe using normal paprika but I suspect it would turn out fine (just without the smoky flavor).

Why is it called “Hungarian” smoked paprika beef stew? The recipe is an adaptation and modification of a simple Hungarian beef stew recipe.

Hungarian Smoked Paprika Beef Stew

(adapted and modified from here)


  • 1.5-2 pounds beef stewing meat, cut into 1-inch cubes, lightly seasoned with salt and pepper
  • 1 large onion, cut into chunks
  • 2 carrots, peeled and cut into chunks
  • 2 stalks of celery, cut into 2-inch sticks
  • 1 teaspoon caraway seeds
  • 4 tablespoons smoked paprika (more, if desired)
  • 3-4 tablespoons tomato paste
  • 1 litre beef stock
  • 1-1.5 teaspoons salt, or more
  • Pepper
  • 1 teaspoon sugar
  • Olive oil


  1. In a large heavy bottom pot, heat olive oil and brown the beef stewing meat. Set beef aside.
  2. Add a little more olive oil, if needed, and saute the onions till translucent. Add the carrots and celery and cook for another 1-2 minutes.
  3. Add the browned beef back into the pot. Do not stir. On top of the beef, sprinkle in the caraway seeds and smoked paprika. Stir until ingredients in pot are coated with the paprika and caraway seeds.
  4. Add in the beef stock and tomato paste. Bring to boil and then simmer on low, with pot half covered for 1.5 to 2 hours, or until beef is tender. The liquid should reduce and thicken.
  5. Season with salt, pepper and sugar.
  6. Serve with bread or pasta. Stews usually taste better the next day as well, so save the leftovers (if any).
1 comment
  1. Damn this looks great…perfect time of year for a nice stew !

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