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Hungarian Beef and Red Pepper Stew

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Hungarian Beef and Red Pepper Stew

Hungarian Beef and Red Pepper Stew

Jessica Braider
My friend Jeanne Rossomme shared this recipe for one of her family’s favorite stews. We can see why it is a favorite - it is so comforting and flavorful. This stew gets even better with time so it’s a great make-ahead meal.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Dish
Cuisine Hungarian
Servings 6 servings


  • 1 Tbsp. extra virgin olive oil
  • 1 1/2 lbs. boneless beef chuck cut into 1-inch pieces
  • 1 yellow onion diced
  • 2 red bell peppers thinly sliced
  • 1 Tbsp. paprika preferably smoked or Hungarian sweet paprika
  • 1/4 cup red wine or use ¼water + 1 Tbsp. balsamic vinegar
  • 1 cup reduced-sodium beef broth or use any variety
  • 2 Tbsp. tomato paste
  • 1/2 tsp. salt or to taste
  • 1/2 cup low fat sour cream or use plain Greek yogurt (use any variety) or to taste (optional)


  • In a Dutch oven or wide stockpot, heat the oil over medium heat and brown the beef, turning it occasionally, for about 8 minutes.
  • Add the onions, peppers, and paprika and continue to cook the mixture for 2 – 3 more minutes.
  • Add the wine (or water and vinegar), broth, tomato paste, and salt, and bring it to a low boil.
  • Cover and simmer it, stirring occasionally, for 90 minutes, until the beef is tender.
  • Stir in the sour cream if a creamier stew is desired, and serve it immediately, or refrigerate it for up to 3 days, or freeze it for up to 3 months.

Slow Cooker Directions

  • Follow the directions above but when it’s time to cover and simmer the mixture, put it in the slow cooker on low for 7 – 8 hours or on high for 3 hours.(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Instant Pot Directions

  • Omit the oil. Add all the ingredients to the Instant Pot, except the sour cream, and cook on HIGH for 25 minutes. Natural Pressure Release for 15 minutes, then take off the lid and set the Instant Pot to the SAUTE function for to 5 - 10 minutes to thicken. (Click here for Instant Pot tips and a list of Scramble recipes that have IP conversions.)


Do Ahead or Delegate: Cut the beef if necessary and refrigerate, dice the onion, slice the peppers, combine the wine, broth, tomato paste, and salt, or fully prepare and refrigerate or freeze the stew.
Scramble Flavor Booster: Sauté 1 tsp. garlic with the onions, use smoked paprika, add ¼ tsp. black pepper with the salt, and/or serve it with hot pepper sauce, such as Tabasco.
Tip: Stews are great because they incorporate vegetables, protein, and seasonings all in one nutritious bowl. I like to use a heavy stoneware Dutch oven for making stews because it cooks so evenly.
Nutritional Information Per Serving (% based upon daily values): Calories 285, Total Fat: 12g, 17.5%; Saturated Fat: 4g, 18.5%; Cholesterol: 86mg, 28.5%; Sodium: 64mg, 2.5%; Total Carbohydrate: 6g, 2%; Dietary Fiber: 2g, 7%; Sugar: 3g; Protein: 39g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword Company/Entertaining, Dairy-Free, Dinner, Fall, Freezer-Friendly, Gluten-Free, Holidays/Special Events, Instant Pot, Kid-Friendly, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Soups & Stews, Winter
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