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Beef Stew with Paprika and Caraway

Beef Stew with Paprika and Caraway

By Diane UngerApril 7, 2020

  • Makes
    6 servings
  • Cook Time
    1½ hours
  • Slow Cook Time
    7-8 hours
  • Active time plus cooling
    30 minutes active
  • Rating

This simple stew, our version of Austrian goulash, derives much of its bold flavor and rich color from sweet and hot paprika, so make sure the paprika you use is fresh and fragrant. For the deepest, earthiest flavor, we recommend seeking out true Hungarian paprika; we use a combination of sweet and hot to achieve just the right degree of spice. Serve with egg noodles, spätzle or mashed potatoes.

Tip

Don't forget to crush the caraway seeds so they release their full flavor into the cooking liquid. Use either a mortar and pestle or pulse them in an electric spice grinder. But don't pulverize the seeds to a powder; they should still have a good amount of texture.

Ingredients
  • 4

    pounds boneless beef chuck, trimmed and cut into 1½-inch chunks

  • 6

    tablespoons Hungarian sweet paprika, divided

  • 4

    tablespoons (½ stick) salted butter

  • 1

    large yellow onion, finely chopped

  • Kosher salt and ground black pepper

  • 2

    tablespoons caraway seeds, lightly crushed

  • 1

    tablespoon Hungarian hot paprika

  • 2

    cups low-sodium beef broth

  • ¼

    cup tomato paste

  • 3

    bay leaves

  • 6

    tablespoons all-purpose flour

  • ¼

    cup finely chopped fresh dill, plus dill sprigs to serve

  • 1

    tablespoon cider vinegar

  • Sour cream, to serve

Step 1

In a large bowl, toss the beef with 2 tablespoons sweet paprika until evenly coated. On a 6-quart Instant Pot, select More/High Sauté. Add the butter and let melt.

Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until the onion is lightly browned, about 8 minutes. Add the caraway and cook, stirring, until fragrant, about 30 seconds.

Add the remaining 4 tablespoons sweet paprika and the hot paprika, then cook, stirring, until fragrant, about 30 seconds.

Whisk in the broth and tomato paste, scraping up any browned bits. Add the bay and beef; stir to combine, then distribute in an even layer.

Step 2

Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High/More. Set the cooking time for 25 minutes.

When pressure-cooking is complete, let the pressure release naturally for 15 minutes, then quick-release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3

Using a large spoon, skim off and discard the fat from the surface of the cooking liquid. In a medium bowl, whisk the flour with 1 cup of the cooking liquid until smooth, then stir the mixture into the pot.

Select Normal/Medium Sauté. Bring the stew to a simmer and cook, stirring often, until thickened, about 2 minutes. Press Cancel to turn off the pot.

Stir in the dill and vinegar, then taste and season with salt and pepper. Serve garnished with dill sprigs and sour cream on the side.

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