This is my lovely, Hungarian-inspired paprika beef stew, and it’s exactly what you want simmering on the stove when it’s cold outside and you just want something warm and a little spicy waiting for you at dinner. It’s got tender chunks of beef, a rich paprika-spiked tomato sauce, and just enough vegetables to make you feel like you did something virtuous. Spoon it over rice or noodles, or dunk a warm biscuit right in there. Either way, you’re winning.
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There are approximately a million beef stew recipes out there, but this one leans into the paprika, which gives it a totally different personality than your classic beef stew. Once you make it my way, feel free to start tweaking it into your own thing.
What makes this stew so great
Browning the beef first is non-negotiable, that’s where all the good flavor comes from, so don’t skip it or rush it. The paprika and cayenne bloom in the pan for just 30 seconds before the tomatoes go in, and that little step wakes the spices up and makes the whole kitchen smell amazing. It simmers low and slow until the beef is fork-tender, and honestly? It’s even better the next day, so don’t feel bad if you make it ahead.
Main Ingredient Notes
- Boneless Chuck: This is the good stuff for stew. As it simmers, all that connective tissue breaks down and you end up with beef that just falls apart. I like buying a small chuck roast and cutting it up myself, but pre-cut stew meat works fine too. Got extra? Toss it in the freezer for next time.
- Paprika: Grab the sweet Hungarian kind, not the smoked stuff you’d put on deviled eggs. It’s milder and it’s what gives this stew its whole vibe.
- Cayenne: Just a pinch. This isn’t a five-alarm situation, just a little kick in the background.
- Carrots and celery: Cut these into even pieces so they cook at the same rate. Feel like jazzing it up? Throw in some red pepper too.
A Few Notes Before You Start
- Don’t rush the browning step. A good sear on the beef is doing a lot of the flavor work here.
- If your sauce looks thin after simmering, just let it bubble away uncovered for a few extra minutes before you add the beef back in. Too thick? Splash in a little more water.
- There are all kinds of paprika out there, from sweet to seriously hot. I go sweet and add my own cayenne so I can control the heat, but use whatever kind makes you happy.
Reader tip: This one’s just as good made ahead, the flavor gets even better once it’s had a day to sit in the fridge.
Can I freeze the leftovers?
Yep! Let the stew cool all the way down, then pack it into an airtight container or freezer bag. Slap a date on it and it’ll keep for up to 3 months. When you’re ready for it, thaw it overnight in the fridge, then warm it up on the stove or in the microwave.
Can I make this in the slow cooker?
You sure can. Brown your beef and onions in a pan first like the recipe says (don’t skip this part!), then dump everything into the slow cooker; the paprika, tomato paste, broth, and whatever veggies you’re using. Cook it low for 7-8 hours or high for 4-6, until the beef is nice and tender.
Now Let’s Make Paprika Beef Stew
- Heat the oil in a Dutch oven. Season your beef chunks with salt and pepper, then brown them on all sides in the hot pot. Pull the beef out and set it aside and you’ll want to leave about 2 tablespoons of those tasty drippings behind.
- Toss in the garlic and onions and let them soften up for a couple minutes, until the onions go soft and the garlic smells amazing. Stir in the paprika and cayenne and let that cook for about 30 seconds, stirring the whole time so it doesn’t scorch.
- Pour in the diced tomatoes (juice and all), the tomato paste, and the water. Give it a stir and bring it up to a boil.
- Turn the heat down to a simmer, add the beef back in, cover, and let it do its thing for about 45 minutes. Give it a stir here and there, and splash in more liquid if it needs it — you’re going for a nice thick sauce.
- Uncover, add your carrots, and cook for 15 minutes. Then add the celery and keep going another 10 minutes or so, until everything’s tender.
How to Store Leftovers
Store leftovers covered in the fridge for up to 2 days, though honestly, this stew is even better the next day, so consider that a bonus, not a compromise. It makes a great make-ahead dinner.
If you love recipes built around paprika, you might also like my Moroccan chicken stew or this classic beef stew recipe.
Beef Paprika Stew
Ingredients
Recipe Directions
- Heat oil in an enameled dutch oven. Season the beef with salt and pepper, transfer to the heated dutch oven and brown the beef on all sides. Remove the beef and set aside. Leave about 2 tablespoons of the beef drippings in the pan.
- Add the garlic and onions and saute until onions for about 2 minutes, or until the onions are soft and the garlic is fragrant. Stir in the paprika and cayenne, cook for about 30 seconds, stirring constantly.
- Add the tomatoes with the juice, tomato paste, water. Stir and bring the sauce just to boiling.
- Reduce heat to a simmer and add the beef. Cover and cook on a low simmer for abut 45 minutes. Stir occasionally. Add more liquid if needed. The sauce should will be thick.
- Uncover and add the carrots and cook for 15 minutes, then add in the celery and continue cooking for another 10 minutes or until the vegetables are tender.
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Nutrition
Notes
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- Paprika comes in all kinds of heat levels, sweet to spicy. I go sweet and add my own cayenne so I’m in control of the heat — use whatever kind you like.
- Sauce too thin? Let it simmer uncovered a bit longer before adding the beef back in. Too thick? A splash of water fixes that right up.
- Storing Leftovers: Keep it covered in the fridge for up to 2 days. This stew is honestly even better the next day, so leftovers are a treat, not a chore.
I made and this short rib stew last week, both are really good, great for chilly weather!