Hungarian Beef Stew

Daily Inspiration S


A nice hearty one-pot meal. Feel free to add some Hungarian paprika.

Recipe from Southern Living Magazine.


★★★★★ 2 votes

25 Min
2 Hr 20 Min
Stove Top


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  • 5 small
  • 2 lb
    stew meat
  • 1/3 c
    all-purpose flour
  • 2 Tbsp
    vegetable oil
  • 2
    garlic cloves, minced
  • 1 can(s)
    10 3/4 oz. can tomato soup, undiluted
  • 1 3/4 c
    water, divided
  • 2
    bay leaves
  • 1 Tbsp
    dried parsley
  • 1 1/2 tsp
    dried thyme
  • 2 tsp
  • 1/2 tsp
  • 3 large
    baking potatoes, peeled and cut into 1-inch pieces
  • 1 lb
    carrots, peeled and sliced
  • 4
    celery ribs, sliced
  • 1 lb
    cooked egg noodles

How to Make Hungarian Beef Stew


  1. Peel onions and set 4 aside. Chop remaining onion.
  2. Dredge beef in flour. Brown in hot vegetable oil in a Dutch oven over medium-high heat. Add chopped onion and garlic; saute until onion is tender. Stir in soup, 1 cup water, and next 5 ingredients. Cover, reduce heat to low and simmer 1 hour.
  3. Add whole onions, potatoes, carrots, celery and remaining 3/4 cup water. Bring to a boil; reduce heat, and simmer 1 hour or until beef is tender. Discard bay leaves. Serve stew over hot cooked egg noodles.

Printable Recipe Card

About Hungarian Beef Stew

Course/Dish: Beef, Beef Soups
Main Ingredient: Beef
Regional Style: Hungarian
Dietary Needs: Diabetic, Low Fat, Dairy Free, Low Carb
Other Tags: For Kids, Healthy

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