Hungarian Beef Stew

Ingredients

• 600 g Beef meat, stew type, cut into 2.5cm pieces
• 2 tbsp Olive oil
• 2 pcs Small onion, finely chopped
• 2 pcs Garlic, chopped
• 2 pcs Tomato, diced
• 2 tbsp Sweet red paprika powder
• 2 tsp Cumin seed, ground
• 1 g Salt and freshly ground black pepper to taste
• 1 tbsp Tomato puree
• 2 pcs Capia pepper, chopped
• 470 ml Beef stock
• 10 g Fresh parsley, finely chopped and some for garnishing

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the onions and garlic, and sauté until they become translucent.
3. Add the cubed beef to the pot and brown it on all sides.
4. Stir in the chopped tomatoes, sweet paprika powde, ground cumin, caraway seeds, salt, and pepper. Cook for 2-3 minutes.
5. Add the tomato paste and stir well to incorporate.
6. Add the chopped bell peppers to the pot and pour in enough beef or vegetable broth to cover the meat and vegetables. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and cooked through. Stir occasionally and add more broth if needed to prevent sticking or drying out.
7. Once the beef is tender and the sauce has thickened to your liking, adjust seasoning with salt and pepper if needed.