Slow-Simmered Beef Paprika Stew

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A deeply savory Hungarian stew featuring tender beef and vegetables simmered in a vibrant paprika-infused broth, finished with a creamy sour cream dollop. This Hungarian-inspired soup recipe, ready in about 155 minutes, pairs beef chuck, Hungarian sweet paprika, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck
• 3 tbsp Hungarian sweet paprika
• 2 tbsp vegetable oil
• 1 large, finely chopped onion
• 2, peeled and diced carrot
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups beef broth
• 2 bay leaf
• 1 tsp dried thyme
• 1 medium, peeled and diced potato
• 1/2 cup sour cream

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Instructions

1. Step 1: Pat the beef chuck cubes dry with paper towels and season with salt and black pepper to taste. In a large Dutch oven, heat 2 tbsp vegetable oil over medium-high heat until shimmering. Add the beef in a single layer (work in batches to avoid crowding) and sear for 3-4 minutes per side until browned, then transfer to a plate.
2. Step 2: Add the remaining 1 tbsp vegetable oil to the Dutch oven, then add the chopped onion, diced carrots, and diced celery. Cook for 5-6 minutes over medium heat until softened, stirring occasionally. Add the minced garlic and cook for 1 minute until fragrant.
3. Step 3: Return the seared beef to the Dutch oven, then sprinkle 3 tbsp Hungarian sweet paprika over the top. Stir to coat the beef and vegetables evenly, then pour in 4 cups beef broth, add 2 bay leaves and 1 tsp dried thyme. Bring to a gentle simmer, then cover and reduce heat to low.
4. Step 4: Simmer for 2 hours, partially covered, until the beef is tender. Remove the bay leaves, then add the diced potato and simmer for an additional 20 minutes until the potato is tender. Season with salt and black pepper to taste.
5. Step 5: Serve hot with a dollop of 1/2 cup sour cream on top.