Hungarian Beef Stew

4
Serves
454
Calories
17
Nutrients
17
Vitamins

Ingredients

1 1/2 pounds lean beef stew meat (top round), cut into 2-inch cubes
1 tablespoon vegetable oil
1 small yellow onion , diced
1 cup quartered mushrooms
2 cloves garlic , minced
1 1/2 tablespoons sweet, Hungarian paprika
1/2 cup dry red wine
1 cup diced, canned tomatoes
2 cups low-sodium beef broth

Cooking Instructions

1. Season the beef with salt and pepper. Dredge it in flour and shake off the excess.

2. Heat the oil in a heavy soup pot or Dutch oven over medium-high heat. Sear the meat on all sides. Adjust the heat so that the meat browns well, but does not burn.

3. Add the onions, peppers, mushrooms, garlic and bay leaf and cook 2 minutes more. Sprinkle the paprika into the pot and stir well to combine.

4. Add the red wine. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated.

4. Add the tomatoes and the beef broth and bring to a boil. Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour.

5. Adjust the seasoning with salt and pepper, remove the bay leaves and serve in a deep tureen.

Serving Size: 1 bowl

Nutrition Information

Number of Servings: 4

Calories
454
Protein
60 g
Total Carbohydrate
17 g
Dietary Fiber
4 g
Soluble Fiber
0 g
Sugar
5 g
Total Fat
13 g
Saturated Fat
4 g
Monounsaturated Fat
4 g
Polyunsaturated Fat
3 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
143 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
3 g
Percent Calories from Protein
53 %
Percent Calories from Carbohydrate
15 %
Percent Calories from Fat
26 %

Vitamin A
203 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
14 mg
Vitamin B6
1 mg
Vitamin B12
4 mcg
Vitamin C
54 mg
Vitamin D
0 IU
Folate
35 mcg
Vitamin E
2 IU
Pantothenic Acid
1 mg
Calcium
62 mg
Iron
8 mg
Phosphorus
520 mg
Potassium
1297 mg
Sodium
418 mg
Zinc
10 mg