Slow Cooker Hungarian Stew - Marha Pörkölt

I love using my slow cooker, especially during the cooler months, for luscious stews. It's always great to fill up the cooker with tasty ingredients, and hours later, the house smells like heaven. So I decided to re-work one of my favorite cold-weather dishes and created Slow Cooker Hungarian Stew - Marha Pörkölt. This classic Hungarian stew is made up of beef, peppers, onions, and of course, Hungary's crown and glory, paprika. It's an incredibly scrumptious stew and is a favorite of mine. I love to serve it with plain Hungarian Dumplings known as Nokedli or Pumpkin Nokedli with Sage and Brown Butter.


Ingredients for Slow Cooker Hungarian Stew - Marha Pörkölt:


2 1/2- 3 pounds beef chuck, cut into 1 1/2" cubes

grapeseed oil

3 medium onions, diced

1 pound mushrooms, stemmed and halved or quartered

4 1/2 tablespoons Hungarian Sweet Paprika

kosher salt

black pepper

3/4 teaspoons caraway seeds

2 cubanelle peppers, seeded and diced

2 large tomatoes or 3 medium-sized tomatoes, diced

3 cloves garlic, minced

2 1/2 cups beef broth

If possible, use Hungarian paprika. It does taste different. It can be found in most supermarkets.


Time-Saving Tip: Cut the vegetables in advance and stew meat a day ahead.


Let's see what we need.

We're ready to cook.


Season the meat with 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss.


Heat 2 tablespoons of oil in a pot and add the meat. Lightly brown on all sides and transfer the meat to a dish.


Add a tablespoon of oil and onions to the same pot. Saute until light brown and tender. Add the garlic and stir until fragrant.


Return the meat to the pot with the onions. Add the paprika and caraway seeds. Stir to combine and cook for a minute.


Transfer the meat mixture to the slow cooker. Stir in the peppers, tomatoes, and broth - Cook for 7 hours on low.


Heat 2 tablespoons of oil in a nonstick pan; add the mushrooms. Saute until mushrooms, all golden and dry. Once the stew has cooked for 7 hours, toss in the mushrooms and cook for an additional 2 hours.


It's ready! This Slow Cooker Hungarian Stew is delicious. I loved how I was able to walk away and then come back to such a comforting meal. This is perfect for these chilly days.


Enjoy!


Slow Cooker Hungarian Stew - Marha Pörkölt:


  • 2 1/2- 3 pounds beef chuck, cut into 1 1/2" cubes

  • grapeseed oil

  • 3 medium onions, diced

  • 1 pound mushrooms, stemmed and halved or quartered

  • 4 1/2 tablespoons Hungarian Sweet Paprika

  • kosher salt

  • black pepper

  • 3/4 teaspoons caraway seeds

  • 2 cubanelle peppers, seeded and diced

  • 2 large tomatoes or 3 medium-sized tomatoes, diced

  • 3 cloves garlic, minced

  • 2 1/2 cups beef broth

  • If possible, use Hungarian paprika. It does taste different. It can be found in most supermarkets.

  • Season the meat with 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss.

  • Heat 2 tablespoons of oil in a pot and add the meat. Lightly brown on all sides and transfer the meat to a dish.

  • Add a tablespoon of oil and onions to the same pot. Saute until light brown and tender. Add the garlic and stir until fragrant.

  • Return the meat to the pot with the onions. Add the paprika and caraway seeds. Stir to combine and cook for a minute.

  • Transfer the meat mixture to the slow cooker. Stir in the peppers, tomatoes, and broth - Cook for 7 hours on low.

  • Heat 2 tablespoons of oil in a nonstick pan; add the mushrooms. Saute until mushrooms, all golden and dry. Once the stew has cooked for 7 hours, toss in the mushrooms and cook for an additional 2 hours.

  • Time-Saving Tip: Cut the vegetables in advance and stew meat a day ahead.


2018 Cranberry Walk