Hungarian Beef Stew
8 Servings
Marhapörkölt, or Hungarian Beef Stew, is a beloved classic that embodies the heart and soul of Hungarian cuisine. This dish is all about slow-cooked flavors, tender beef, and a rich, paprika-spiced sauce that’s perfect for dipping with fresh bread or pairing with nokedli (Hungarian dumplings). It’s a hearty, comforting meal that’s great for family dinners or special occasions.
What makes marhapörkölt truly special is its depth of flavor, achieved by patiently building layers of aromatics, spices, and broth. From the caramelized onions to the bold paprika and a splash of red wine, each ingredient plays a crucial role in creating a dish that’s as satisfying as it is timeless. Whether you’re cooking it for the first time or revisiting a cherished recipe, this Hungarian Beef Stew will transport you straight to the heart of Hungary.
8 Servings
Ingredients
350 g onions, finely chopped
5 cloves garlic, minced
100 g bell pepper, diced
40 g coconut oil (or your preferred cooking fat)
500 g beef shank, cubed
Salt and black pepper, to taste
1 tsp ground cumin
1 tbsp sweet paprika
½ tbsp smoked paprika
2 bay leaves
200 ml red wine
40 g tomato, diced
2 - 2 ½ liters beef broth (or chicken/vegetable broth, or water)
Instructions
Prepare the Base:Heat the coconut oil in a large pot over medium heat. Add the finely chopped onions, garlic, and diced bell pepper. Sauté for 10-15 minutes, stirring occasionally, until the vegetables are soft and golden.
Brown the Beef:Add the cubed beef to the pot and cook until browned and the fat has rendered. Season with salt, black pepper, ground cumin, sweet paprika, smoked paprika, and bay leaves. Stir well to coat the meat evenly with the spices.
Add the Wine:Pour in the red wine and bring to a simmer. Allow the wine to reduce to about a quarter of its volume, concentrating its flavors.
Simmer the Stew:Add the diced tomatoes and half of the beef broth. Bring the mixture to a gentle simmer. Cook over low heat, stirring occasionally and adding more broth as needed, until the beef is tender and the sauce has thickened. This will take approximately 1.5 to 2 hours.
Serve:Remove the bay leaves and ladle the stew into bowls. Serve hot with nokedli, fresh bread, or your favorite side dish.