Hungarian Beef Stew with Vegetables

Ingredients

• 2 lbs (900 g) beef chuck, cut into cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 tablespoons Hungarian sweet paprika
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 lb (450 g) baby potatoes, halved
• 3 carrots, sliced
• 1 cup green peas
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the oil in a large pot over medium-high heat. Brown the beef on all sides, then remove and set aside.
2. In the same pot, sauté the onion until soft. Add the garlic and cook for 1 minute.
3. Stir in the sweet paprika, smoked paprika, and tomato paste. Cook for 1 minute.
4. Return the beef to the pot. Add the beef broth, Worcestershire sauce, thyme, bay leaves, salt, and pepper.
5. Bring to a boil, then reduce the heat and simmer for 1½–2 hours until the beef is tender.
6. Add the potatoes and carrots, then cook for 25–30 minutes until tender.
7. Stir in the green peas and cook for another 5 minutes.
8. Remove the bay leaves, garnish with fresh parsley, and serve hot.