Beef and paprika stew recipe

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Inspired by a recipe given to me by a Hungarian friend, this stew is full of flavour and the meat is simply melt-in-the-mouth gorgeous.

  • Yield: 4 Servings


  • 1 tablespoon ghee or butter
  • 1 onion, chopped
  • 1 lb (450 g) casserole/stewing beef, roughly chopped
  • 1 courgette/zucchini, chopped into 3-cm/1¼-in. lengths
  • 3 sweet potatoes, peeled and chopped into 3 x 3-cm/1¼ x 1¼-in. pieces
  • 2 large carrots, chopped into 3-cm/1¼-in. lengths
  • 2 teaspoons sea salt
  • 1 teaspoon mixed herbs
  • 1½ teaspoons smoked paprika, plus extra to serve
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 tablespoons tomato paste or beetroot/beet ketchup
  • 1½ teaspoons Worcestershire sauce (gluten-free if preferred)
  • soured/sour cream, to serve
How to Make It
  1. Press the Sauté button on the multi-cooker and add the ghee or butter. When melted, add the onion and stewing beef. Sauté until the beef is no longer pink, then add the courgette/zucchini, sweet potatoes and carrots. Stir to combine, then add all the seasonings and stir once more.
  2. Secure the lid in place and set to Stew for 30 minutes. Make sure the steam valve is closed. At the end of cooking, use the NPR method. Serve with a generous dollop of soured/sour cream on top and a sprinkling of smoked paprika.

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