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Slow cooker Hungarian beef stew

October 16, 2009

in Beef, Dairy free, Recipes, Slow cooking

My theory about slow cookers is that they are supposed to work for me and not vice versa. Chopping, browning, draining and cleaning BEFORE placing your ingredients in the slow cooker just doesn’t make any sense to me. I might as well leave the dish in its original pot and end up with less dishes. The same logic applies to dish washers. My husband has this principle about not putting plastic ware in it in order to preserve them and washes them lovingly by hand. The problem starts when I am at the sink, with no love left to go around. I believe that these appliances are supposed to serve me. To save me some time and effort without requiring constant TLC. For that I have my children.
That’s when I started my quest to find slow cooker friendly recipes that are easy to assemble, throw in and forget about until supper. Or as my Italian friend A. would call it, the ”shcoff it and forget about it” method. I am a big fan. And it has to taste great and look presentable too. I am less than a fan of tasty mush when you have company coming.

This recipe is my biggest success so far. I was inspired by my father’s Hungarian stew recipe, but found all that chopping, frying, stirring and timing a tad less inspiring. That’s when I came up with the idea of mincing all the ingredients of the stew (less the meat) in a food processor and then shcoffing (dropping) the fragrant paste over the meat. Luckily, since my husband’s big boss came over for supper, it was a blooming success. Sooo yummy. You must try this at home.

slow cooker Hungarian beef stew

For the meat:
1 to 1.5 kg beef stew cubes

For the sauce:
in a food processor mince together:

2 green peppers (seeds removed)
2 peeled onions
2 peeled garlic cloves
1 small can of tomato paste (156 ml),
1 tsp paprika
1 tsp black pepper
1 Tbs salt (maybe a bit less)
1/3 cup canola oil (I put slightly less)
1/2 cup water

preparation:

Place the meat cubes in the slow cooker and pour over the sauce. Mix well and put the lid on. Yes, just like that. Done. I cooked it on HIGH for 1 hour and then on LOW for 5 hours. You can surely put it on LOW for 8-10 hours. An hour before serving, combine 2 Tbsp corn starch with 2 Tbsp cold water (fingers work best here). Pour in the slow cooker and mix well before putting the lid back on.

I served my stew with spinach salad and home made biscuits. These are amazingly easy to prepare and equally yummy.

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{ 6 comments… read them below or add one }

Alex October 16, 2009 at 10:08 am

The hungarian name for this stew is – Marhapörkölt.
Nice name for a fantastic dish.

lailablogs October 17, 2009 at 7:03 am

Looks absolutely delicious ..
Laila .. http://lailablogs.com/

ayallawt October 20, 2009 at 1:29 pm

Thank you Laila. It is a great recipe. A definite keeper.

Ayalla

Kimmie November 5, 2009 at 4:33 pm

Ohhh! That sounds great. I’ve never owned a slow-cooker…but I just might go buy one now, just to try your recipe.

My dad was Hungarian and I have a daughter we adopted from Hungary…thanks for sharing your recipe.

Kimmie
mama to 7
one homemade and 6 adopted

ayallawt November 6, 2009 at 9:00 am

Thanks Kimmie!
It’s really is a great recipe and the slow cooker method makes it super easy, which can come in handy when you have 7 kids! wow! what a super woman..I have 2 and I find it hard at times..how do you do it?

Good luck with the stew (add some cornstarch mixed with water 1 hour before the end if you wish to thicken up the sauce), and please come back to say Hi.

Ayalla

kanmuri March 4, 2010 at 7:07 pm

Looks delicious! Seems like everyone is using a slow cooker these days! I need one, too!!

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