Hungarian Beef Stew

Ingredients

 * 1 1/2 pounds lean beef stew meat (top round), cut into 2-inch cubes
 * salt to taste
 * freshly ground black pepper
 * flour for dredging
 * 1 tablespoon vegetable oil
 * 1 small yellow Onion, diced
 * 1/2 red bell pepper, seeded and chopped
 * 1/2 yellow bell pepper, seeded and chopped
 * 1/2 green bell pepper, seeded and chopped
 * 1 cup quartered mushrooms
 * 2 cloves garlic, minced
 * 1 bay leaf
 * 1 1/2 tablespoons sweet, Hungarian paprika
 * 1/2 cup dry red wine
 * 1 8cup diced, canned tomatoes
 * 2 cups low-sodium beef broth

Directions

 * 1) Season the beef with salt and pepper.
 * 2) Dredge it in flour and shake off the excess.
 * 3) Heat the oil in a heavy soup pot or Dutch oven over medium-high heat.
 * 4) Sear the meat on all sides.
 * 5) Adjust the heat so that the meat browns well, but does not burn.
 * 6) Add the onions, peppers, mushrooms, garlic and bay leaf and cook 2 minutes more.
 * 7) Sprinkle the paprika into the pot and stir well to combine.
 * 8) Add the red wine. Stir with a wooden spoon to release any caramelized bits that may be stuck to the bottom of the pan and cook until the wine is almost completely evaporated.
 * 9) Add the tomatoes and the beef broth and bring to a boil.
 * 10) Adjust the heat so that the stew simmers and cook until the meat is tender, about 1 hour.
 * 11) Adjust the seasoning with salt and pepper, remove the bay leaves and serve in a deep tureen.

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