Hungarian Beef Stew

They don't call this goulash, but they do call it Hungarian.  In any case, it's great. There is paprika in it, so I guess that makes it Hungarian. In fact, paprika really elevates this dish. Use the spicy kind but use it sparingly.  

Variations: 

• I had to omit caraway seeds (I couldn't find them at Raley's).
• I added mushrooms.
• I didn't cook the vegetables the full 45 minutes so that they would be a little crunchy.

6 servings

14 calculated points

Zinfandel

Ingredients

• 1 pound lean boneless chuck roast trimmed and cut into 1-inch pieces
• 1/2 teaspoon salt divided
• 1/3 teaspoon freshly ground black pepper divided
• 4 teaspoon olive oil
• 1 1/3 medium onions chopped
• 4 teaspoon all-purpose flour
• 2 teaspoon paprika
• 2/3 teaspoon caraway seeds
• 2 garlic cloves minced
• 2/3 cup dry red wine
• 1 1/3 cup water divided
• 1 cup unsalted beef stock
• 2/3 pound fingerling potatoes cut into 1-inch chunks
• 2 carrots coarsely chopped

Directions

Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a large Dutch oven over medium-high heat. Add one-third of beef to pan; cook 6 minutes or until golden brown on both sides. Transfer to a plate. Repeat procedure with remaining beef in 2 more batches.

Reduce heat to medium, and add onions to pan; cook 5 minutes or until softened. Add flour, paprika, caraway seeds, and garlic; cook 1 minute, stirring. Add wine; cook 2 minutes or until thickened, stirring occasionally and scraping browned bits from bottom of pan. Add 1 cup water, stock, and beef to pan; bring to a simmer.

Reduce heat to low; cook for 1 1/4 hours.

Stir in potatoes, carrots, peppers, and remaining 1 cup water; simmer, partially covered, for 45 minutes to an hour or until meat and vegetables are fork-tender. Season stew with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.