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Hungarian Beef Stew

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  • Author: Melanie


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


  • 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


  1. In a large stock pot, heat the coconut oil over medium heat
  2. Add the stew meat & brown for 5-7 minutes
  3. OPTIONAL INSTANT POT ALTERNATIVEBrown 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
  4. Add carrots, onion, & garlic to the browned stew meat, and cook for 10 minutes
  5. Add the paprika & caraway seeds and mix well
  6. Cook for another 5 minutes
  7. Pour in the tomato paste & beef stock, mix well, & bring to a boil
  8. Turn the heat down so that the stew is just at a simmer & cook uncovered for 1 hour
  9. 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)
  10. Season with sea salt & black pepper

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