Hungarian Beef Stew
By :Time Inc.
Print Recipe
Browning meat to a rich, dark color is the secret to developing flavor in pot roasts and stews. Don’t be tempted to brown all the beef at once, or you’ll end up “stewing” the meat in its own juice. It needs some room in the pot for evaporation and browning. From Time Inc's "Instant Pot All-Time Best Recipes"
Votes: 13
Rating: 3.62
Rate this recipe!
Course Soup
Cuisine European
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Carrot, Chuck Roast, Potatoes
Prep Time 25 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 1 1/2 pounds lean chuck roast boneless, trimmed and cut into 1 inch pieces
  • 3/4 teaspoon table salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil
  • 2 medium onions chopped
  • 1 tablespoon paprika
  • 1 teaspoon caraway seeds
  • 3 cloves garlic minced
  • 1 cup dry red wine
  • 1 3/4 cups Water
  • 1 1/2 cups beef stock unsalted
  • 1 pound fingerling potatoes cut into 1 inch chunks
  • 3 carrots coarsely chopped
  • 2 red bell peppers sliced
  • 2 tablespoons all-purpose flour
Course Soup
Cuisine European
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Carrot, Chuck Roast, Potatoes
Prep Time 25 minutes
Cook Time 30 minutes
Servings
6 servings
Ingredients
  • 1 1/2 pounds lean chuck roast boneless, trimmed and cut into 1 inch pieces
  • 3/4 teaspoon table salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil
  • 2 medium onions chopped
  • 1 tablespoon paprika
  • 1 teaspoon caraway seeds
  • 3 cloves garlic minced
  • 1 cup dry red wine
  • 1 3/4 cups Water
  • 1 1/2 cups beef stock unsalted
  • 1 pound fingerling potatoes cut into 1 inch chunks
  • 3 carrots coarsely chopped
  • 2 red bell peppers sliced
  • 2 tablespoons all-purpose flour
Votes: 13
Rating: 3.62
Rate this recipe!
Instructions
  1. Sprinkle beef with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
  2. Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
  3. Add one-third of beef to inner pot; cook 5 minutes or until golden brown on both sides. Transfer to a plate with a slotted spoon. Repeat procedure with remaining beef in 2 additional batches.
  4. Add onions; cook, stirring constantly, 5 minutes or until softened. Add paprika, caraway seeds, and garlic; cook 1 minute, stirring. Add wine; cook 2 minutes, stirring occasionally and scraping brown bits from bottom of pot. Add 1 1/2 cups of the water, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper, stock, and beef, with accumulated juices, to the pot.
  5. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 minutes. Allow a 10-minute Natural Pressure Release. Turn steam release handle to “Venting” to release remaining pressure.
  6. Turn cooker off, and remove lid. Add potatoes, carrots, peppers. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 5 minutes. Open the cooker using Quick Pressure Release. Turn cooker off.
  7. Gradually add the remaining 1/4 cup water to the flour, stirring until smooth; add to stew, stirring constantly. Press Sauté, and select “Less” mode. Cook, stirring frequently, 5 minutes or until stew boils and thickens slightly.
  8. Serve and enjoy!
8 replies
  1. WCS
    WCS says:

    Far too much thyme in this recipe. It can quickly overpower a dish so I cut it down by half…Still too much.

  2. BarbMN
    BarbMN says:

    I only see paprika, caraway and garlic listed. There is no thyme in this recipe! Maybe you meant to comment on some other recipe?

  3. Sgt_zim1
    Sgt_zim1 says:

    I noticed with majority of the Recipes on this app is that they are not detailed and leave out steps or are not clear about the amount of water needs to be used or specific amount of certain ingredients

  4. andiedeeds
    andiedeeds says:

    I thought it was really terrible and much too soupy despite putting less water and beef broth than indicated. I also used high quality grass fed beef and organic peppers etc…didnt skimp but it was awful.

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