Name: Hungarian Beef Stew
Ingredients: 2 tablespoons coconut oil; 2 pounds beef (or lamb) stew meat; 2 carrots, cut into 1/2-inch rounds; 1 medium onion, diced; 6 garlic cloves, minced; 4 tablespoons smoked paprika (no that isn’t a typo!); 2 teaspoons caraway seeds; 6 ounces tomato paste (Bionaturae or Jovial); 6 cups beef (or chicken) stock; 2 cups peeled & diced winter squash (I used butternut); 1 tablespoon sea salt; fresh ground black pepper to taste

Description

Inspired by Sarah Fragoso’s Everyday Paleo Hungarian Stew. Includes alternative directions for cooking the stew meat in the Instant Pot.

Ingredients

Scale

2 tablespoons coconut oil
2 pounds beef (or lamb) stew meat
2 carrots, cut into 1/2-inch rounds
1 medium onion, diced
6 garlic cloves, minced
4 tablespoons smoked paprika (no that isn’t a typo!)
2 teaspoons caraway seeds
6 ounces tomato paste (Bionaturae or Jovial)
6 cups beef (or chicken) stock
2 cups peeled & diced winter squash (I used butternut)
1 tablespoon sea salt
fresh ground black pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

In a large stock pot, heat the coconut oil over medium heat
Add the stew meat & brown for 5-7 minutes
OPTIONAL INSTANT POT ALTERNATIVE: Brown the stew meat on the Saute’ setting in Instant Pot, and then cook stew meat for 25 minutes on Stew setting in the Instant Pot w/ 3 cups of the meat stock, then add to the stockpot with other ingredients when all the vegetables are completely cooked
Add carrots, onion, & garlic to the browned stew meat, and cook for 10 minutes
Add the paprika & caraway seeds and mix well
Cook for another 5 minutes
Pour in the tomato paste & beef stock, mix well, & bring to a boil
Turn the heat down so that the stew is just at a simmer & cook uncovered for 1 hour
Add the diced winter squash & cook for another hour (If doing OPTIONAL ALTERNATIVE skip steps 8 & 9 and add squash in after tomato paste & beef stock & simmer for 30 minutes before adding stew meat)
Season with sea salt & black pepper