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Milk Street Recipe
Instant Pot
Milk Street Bowtie Beef Stew with Paprika and Caraway

Beef Stew with Paprika and Caraway

FAST: 1½ hours
Slow: 7-8 hours 30 minutes active

Beef Stew with Paprika and Caraway

Free

This simple stew, our version of Austrian goulash, derives much of its bold flavor and rich color from sweet and hot paprika, so make sure the paprika you use is fresh and fragrant. For the deepest, earthiest flavor, we recommend seeking out true Hungarian paprika; we use a combination of sweet and hot to achieve just the right degree of spice. Serve with egg noodles, spätzle or mashed potatoes.

4 pounds boneless beef chuck, trimmed and cut into 1½-inch chunks
6 tablespoons Hungarian sweet paprika, divided
4 tablespoons (½ stick) salted butter
1 large yellow onion, finely chopped
Kosher salt and ground black pepper
2 tablespoons caraway seeds, lightly crushed
1 tablespoon Hungarian hot paprika
2 cups low-sodium beef broth
¼ cup tomato paste
3 bay leaves
6 tablespoons all-purpose flour
¼ cup finely chopped fresh dill, plus dill sprigs to serve
1 tablespoon cider vinegar
Sour cream, to serve
Ingredients
  • 4

    pounds boneless beef chuck, trimmed and cut into 1½-inch chunks

  • 6

    tablespoons Hungarian sweet paprika, divided

  • 4

    tablespoons (½ stick) salted butter

  • 1

    large yellow onion, finely chopped

  • Kosher salt and ground black pepper

  • 2

    tablespoons caraway seeds, lightly crushed

  • 1

    tablespoon Hungarian hot paprika

  • 2

    cups low-sodium beef broth

  • ¼
  • 3

    bay leaves

  • 6

    tablespoons all-purpose flour

  • ¼

    cup finely chopped fresh dill, plus dill sprigs to serve

  • 1

    tablespoon cider vinegar

  • Sour cream, to serve

Directions
  1. 01
    In a large bowl, toss the beef with 2 tablespoons sweet paprika until evenly coated. On a 6-quart Instant Pot, select More/High Sauté. Add the butter and let melt. Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until the onion is lightly browned, about 8 minutes. Add the caraway and cook, stirring, until fragrant, about 30 seconds. Add the remaining 4 tablespoons sweet paprika and the hot paprika, then cook, stirring, until fragrant, about 30 seconds. Whisk in the broth and tomato paste, scraping up any browned bits. Add the bay and beef; stir to combine, then distribute in an even layer.
  2. 02
  3. 03
    Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. In a medium bowl, whisk the flour with 1 cup of the cooking liquid until smooth, then stir the mixture into the pot. Select Normal/Medium Sauté. Bring the stew to a simmer and cook, stirring often, until thickened, about 2 minutes. Press Cancel to turn off the pot. Stir in the dill and vinegar, then taste and season with salt and pepper. Serve garnished with dill sprigs and sour cream on the side.
Tip: Don't forget to crush the caraway seeds so they release their full flavor into the cooking liquid. Use either a mortar and pestle or pulse them in an electric spice grinder. But don't pulverize the seeds to a powder; they should still have a good amount of texture.
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Beef Stew with Paprika and Caraway

Get Ready to Cook

6

Servings

FAST: 1½ hours
Slow: 7-8 hours

30 minutes active

Tip

Don't forget to crush the caraway seeds so they release their full flavor into the cooking liquid. Use either a mortar and pestle or pulse them in an electric spice grinder. But don't pulverize the seeds to a powder; they should still have a good amount of texture.

Ingredients
  • 4

    pounds boneless beef chuck, trimmed and cut into 1½-inch chunks

  • 6

    tablespoons Hungarian sweet paprika, divided

  • 4

    tablespoons (½ stick) salted butter

  • 1

    large yellow onion, finely chopped

  • Kosher salt and ground black pepper

  • 2

    tablespoons caraway seeds, lightly crushed

  • 1

    tablespoon Hungarian hot paprika

  • 2

    cups low-sodium beef broth

  • ¼
  • 3

    bay leaves

  • 6

    tablespoons all-purpose flour

  • ¼

    cup finely chopped fresh dill, plus dill sprigs to serve

  • 1

    tablespoon cider vinegar

  • Sour cream, to serve

Step 1 of 3

Combine Ingredients In Instant Pot

4
pounds boneless beef chuck, trimmed and cut into 1½-inch chunks
6
tablespoons Hungarian sweet paprika
4
tablespoons (½ stick) salted butter
1
large yellow onion, finely chopped
Kosher salt
2
tablespoons caraway seeds, lightly crushed
1
tablespoon Hungarian hot paprika
2
cups low-sodium beef broth
¼
cup tomato paste
3
bay leaves

In a large bowl, toss the beef with 2 tablespoons sweet paprika until evenly coated. On a 6-quart Instant Pot, select More/High Sauté. Add the butter and let melt.


Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until the onion is lightly browned, about 8 minutes. Add the caraway and cook, stirring, until fragrant, about 30 seconds.


Add the remaining 4 tablespoons sweet paprika and the hot paprika, then cook, stirring, until fragrant, about 30 seconds.


Whisk in the broth and tomato paste, scraping up any browned bits. Add the bay and beef; stir to combine, then distribute in an even layer.

Step 2 of 3

Fast or Slow

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High/More. Set the cooking time for 25 minutes.


When pressure-cooking is complete, let the pressure release naturally for 15 minutes, then quick-release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

With the pot still on More/High Sauté, bring the mixture to a boil, then stir and redistribute in an even layer. Press Cancel, lock the lid in place and move the pressure valve to Venting.


Select Slow Cook and set the temperature to More/High. Set the cooking time for 7 to 8 hours; the stew is done when a skewer inserted into a piece of beef meets no resistance. Press Cancel, then carefully open the pot.

Step 3 of 3

Finish and Serve

6
tablespoons all-purpose flour
¼
cup finely chopped fresh dill, plus dill sprigs to serve
1
tablespoon cider vinegar
Kosher salt and ground black pepper
Sour cream, to serve

Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. In a medium bowl, whisk the flour with 1 cup of the cooking liquid until smooth, then stir the mixture into the pot.


Select Normal/Medium Sauté. Bring the stew to a simmer and cook, stirring often, until thickened, about 2 minutes. Press Cancel to turn off the pot.


Stir in the dill and vinegar, then taste and season with salt and pepper. Serve garnished with dill sprigs and sour cream on the side.

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Beef Stew with Paprika and Caraway

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