Ingredients with Measurements:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tsp caraway seeds
- 1 tsp dried thyme
- 1 bay leaf
- 2 cups beef broth
- 1 cup diced tomatoes
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup diced celery
- Salt and pepper to taste
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat.
2. Add the beef stew meat and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.
4. Add the sweet paprika, smoked paprika, caraway seeds, dried thyme, and bay leaf to the pot and stir to combine.
5. Pour in the beef broth and diced tomatoes and bring the mixture to a simmer.
6. Add the diced carrots, potatoes, and celery to the pot and stir to combine.
7. Season the stew with salt and pepper to taste.
8. Cover the pot with a lid and simmer the stew over low heat for 2-3 hours, or until the beef is tender and the vegetables are cooked through.
9. Serve the Csabai beef stew hot, garnished with fresh parsley or chopped scallions.
- Time:
Preparation time: 20 minutes
- Cooking time: 2-3 hours
Temperature:
- Stovetop: Low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 350
- Fat: 15g
- Carbohydrates: 20g
- Protein: 32g
- Fiber: 4g
Substitutions for ingredients:
- Beef broth: You can use chicken or vegetable broth instead.
- Diced tomatoes: You can use canned or fresh tomatoes.
- Carrots, potatoes, and celery: You can use any root vegetables you like, such as parsnips, turnips, or rutabagas.
Variations:
- Add a can of drained and rinsed kidney beans or chickpeas to the stew for extra protein and fiber.
- Use smoked beef sausage instead of beef stew meat for a smoky flavor.
- Add a cup of red wine to the stew for a richer flavor.
Tips and tricks:
- Brown the beef stew meat in batches to avoid overcrowding the pot and ensure even browning.
- Use a wooden spoon to scrape up any browned bits from the bottom of the pot while cooking the onions and garlic.
- Simmer the stew over low heat to prevent the vegetables from turning mushy.
Storage instructions:
- Let the stew cool to room temperature before storing it in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until heated through, stirring occasionally.
Presentation ideas:
- Serve the Csabai beef stew in individual bowls, garnished with fresh parsley or chopped scallions.
Garnishes:
- Fresh parsley or chopped scallions
Pairings:
- Crusty bread or rolls
- Mashed potatoes
- Steamed rice
Suggested side dishes:
- Green salad
- Roasted vegetables
- Coleslaw
Troubleshooting advice:
- If the stew is too thick, add more beef broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the beef stew meat to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Csabai is a type of Hungarian sausage that is made with pork, paprika, and garlic. It is named after the town of Csaba in eastern Hungary.
Flavor profiles:
- Savory, smoky, and slightly spicy
Serving suggestions:
- Serve the Csabai beef stew with a dollop of sour cream or plain yogurt on top for a tangy contrast.
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Region: Hungarian