A rich and flavorful Hungarian-inspired beef stew, perfect for a comforting meal.
Heat a large skillet over medium heat and add a drizzle of oil.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add the cubed beef to the skillet and sear until browned on all sides.
Searing the beef locks in the juices and enhances the flavor.
Remove the beef and set aside. In the same skillet, sauté the chopped onion and minced garlic until fragrant.
Stir constantly to prevent the garlic from burning.
Stir in the tomato paste, Worcestershire sauce, paprika, mustard, cayenne, salt, and black pepper.
Mix well to coat the onions and garlic with the spices.
Return the beef to the skillet and add the water. Bring to a simmer.
Use beef broth instead of water for a richer flavor.
Cover and let simmer on low heat for 1.5 to 2 hours, stirring occasionally.
Check occasionally to ensure the liquid hasn't evaporated too much.
In a small bowl, mix the flour with a bit of water to create a slurry. Stir this into the stew to thicken.
Add the slurry gradually to avoid lumps.
Add the sliced carrots and cook for an additional 20 minutes until tender.
Cut the carrots evenly to ensure they cook at the same rate.
Serve the stew hot, garnished with fresh parsley if desired.
Pair with crusty bread or over noodles for a complete meal.
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