CookWithJames » HUNGARIAN STYLE STEW OF BEEF WITH WHITE CARROTS & POTATOES

HUNGARIAN STYLE STEW OF BEEF WITH WHITE CARROTS & POTATOES

April 1st, 2009

This dish is my take on the French Beef Bourguignon. However, I keep mine a bit lighter by not using bacon or flour or butter. I also add a bit of hot pepper and sweet Hungarian paprika at the end. In fact, it’s very similar to the way they prepare beef stews in Eastern Europe, particularly Hungary.

Ingredients (serves 6-8):

-2 pounds of best quality stewing meat such as chuck roast, cut into cubes. For this dish I used organic grass-fed beef.

-2 Spring onions (if in season) or 1 large yellow onion, cut into a medium dice

-2 medium carrots, cut into medium dice

-1/2 pound young potatoes such as fingerlings, cut into bit-size pieces

-2 large sweet white carrots (or organic orange carrots), cut into bite-size pieces

-1 bottle of dry red table wine

-1 tablespoon of organic tomato paste

-Extra virgin olive oil for searing the meat

-Hot pepper (powder or pepper flakes) for finishing

-Sweet Hungarian paprika for finishing

-A few pieces of freshly torn herbs such as oregano or marjoram or parsley

Remove your meat from the refrigerator and let rest at room temperature for 30 minutes to 1 hour. Season meat aggressively with salt on all sides. Do not add pepper as the pepper will burn when searing. In a large cast iron pot or Dutch oven bring 3 tablespoons of olive oil to the point of almost smoking. Brown the meat in batches, taking care to not over-crowd the pan. Make sure to leave the meat long enough to develop that deep, dark golden brown color. Remove your meat to a platter.

Pour out any excess oil and fat from the pot. Add a tablespoon or two of fresh olive oil. Scrape up any brown bits with a wooden spoon as this will add flavor to the sauce. Adjust heat to medium high and add the diced carrots and onions. Season with salt so that the carrots and onion begin to break down. Sweat (do not brown) the carrots and onion for 6-8 minutes or until soft. Add the tomato paste and stir through. Add the meat back in on top of your “sofrito”, including any juices the meat gave up on the platter. Turn up the heat to high and add the bottle of red wine to just cover the meat.

Allow everything to come to a boil and wait about 5 minutes for the alcohol to burn off. Cover your pot and lower the heat to low and cook until tender, about 2 hours. Check the meat every 30-40 minutes and stir the mixture around to ensure even cooking. The liquid should be just bubbling. If the liquid evaporates too quickly add a little water.

When the meat is completely tender add your potatoes and white carrots. Cover and cook until tender, about 15-20 minutes. Season with salt and pepper to taste. Stir everything through. To serve garnish the meat with a bit of hot pepper and sweet paprika. Throw in a bit of roughly torn herbs. I like to take the entire Dutch oven to the table and serve everyone up with a large spoon. The aroma coming from this dish is wonderful and is always appreciated at the table.