Stewed beef with potatoes
6 servings
125 minutes
Beef stew with potatoes is a classic dish of Hungarian cuisine that embodies homey comfort and rich flavors. The origins of this recipe date back centuries when Hungarian shepherds cooked similar meat dishes in cauldrons over an open fire. Beef slowly stewed in aromatic broth with onions, carrots, and garlic acquires incredible tenderness and rich taste. The potatoes baked on top form a golden crust while soaking up spices and melted butter. A small amount of thyme adds a fresh herbal note. This hearty, warming dish is perfect for family dinners or cozy gatherings in cold weather, complemented by fresh bread or a glass of red wine.
1
Preheat the oven to 160 degrees.
2
Dust the meat with flour, salt, and pepper. Place a large deep non-stick skillet over high heat. Pour in enough oil to cover the bottom of the skillet and wait for it to heat up. Fry the meat in three portions, ensuring it is well browned on all sides. If needed, add more oil. Remove the last portion of meat from the skillet and add onion, carrot, and garlic, lightly sautéing.
- Beef: 1.5 kg
- Wheat flour: 150 g
- Olive oil: to taste
- Sea salt: to taste
- Ground black pepper: to taste
- Onion: 1 piece
- Carrot: 2 pieces
- Garlic: 1 clove
3
Put the meat back in the pan with the vegetables, pour in the broth, and mix well. Bring to a boil. Add salt, pepper, and half of the thyme, and mix well again. Remove from heat, divide the beef and vegetables into six equal parts, and place in 6 ovenproof dishes (each about 600 ml).
- Beef: 1.5 kg
- Onion: 1 piece
- Carrot: 2 pieces
- Garlic: 1 clove
- Beef stock: 1 l
- Sea salt: to taste
- Ground black pepper: to taste
- Thyme: 2 tablespoons
4
Peel the potatoes and slice them into 3 mm thick rounds. Layer the rounds over the beef and vegetables. Brush the potatoes with melted butter, sprinkle with salt, pepper, and the remaining thyme leaves.
- Potato: 700 g
- Clarified butter (ghee): 50 g
- Sea salt: to taste
- Ground black pepper: to taste
- Thyme: 2 tablespoons
5
Cover the dishes with lids or foil and bake for 1 hour. Then remove the lids or foil and cook for another 45 minutes until the meat is tender when pierced. Serve hot.
