A hearty and flavorful Hungarian-inspired beef stew, perfect for a comforting meal.
Season the stewing beef with salt, pepper, and half of the paprika.
Seasoning the beef beforehand allows the flavors to penetrate the meat.
Heat the butter in a Dutch oven over medium heat and brown the beef on all sides.
Browning the beef enhances the flavor of the stew.
Add the chopped onion, minced garlic, and diced bell pepper to the pot and sauté until softened.
Stir frequently to prevent the vegetables from sticking.
Stir in the tomato paste, remaining paprika, caraway seed, marjoram, and vinegar.
Mix well to evenly coat the ingredients with the spices.
Pour in the water and bring the mixture to a simmer. Cover and cook on low heat until the beef is tender, about 1.5 to 2 hours.
Check occasionally and add more water if the stew becomes too thick.
Serve the stew hot over noodles or with crusty bread. Optionally, garnish with a dollop of sour cream.
Serving with sour cream adds a creamy contrast to the rich stew.
