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Beef Stew with Paprika and Caraway
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.
6
Servings
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.
FAST: 1½ hours
Slow: 7-8 hours
30 minutes active
Ingredients
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4
pounds boneless beef chuck, trimmed and cut into 1½-inch chunks
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6
tablespoons Hungarian sweet paprika, divided
Directions
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01In 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.
Incredible recipe and so easy. I didn’t have caraway seeds but still a wonderful dish