Slovak beef stew is a cross between traditional beef stew and goulash, featuring paprika-spiced braised beef with tomatoes, potatoes and carrots. It's a warming, family-style dish best served with crusty bread and works well when made spicier with extra paprika.
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Dredge stew meat in flour, 1 tbsp paprika, salt and pepper and then brown in a tbsp or two of oil and a chopped onion. After the Meat browns, add 2 gloves chopped garlic, a large can of crushed tomatoes and stir together...rinse out the can with water and add to the pot...keep the heat on med high while you stir together...the sauce should be fairly thick. Season with salt, pepper and paprika to taste. Peel and cut up potatoes and carrots and add to pot. Once the vegetables are done add a drained can of greenbeans and cook until everything is done...2 hours or so.
Store in an airtight container in the refrigerator for up to 4 days; reheat on medium heat on the stovetop, stirring occasionally, until warmed through.
The base recipe uses 2 tablespoons paprika, but the creator notes they prefer it spicier like goulash and add more paprika and pepper to taste. Adjust paprika to your heat preference.
Yes. Brown the meat and onion on the stovetop first, then transfer to a slow cooker with garlic, tomatoes, potatoes, carrots and green beans. Cook on low 6-8 hours or high 3-4 hours.
Hungarian paprika is traditional and delivers the authentic goulash flavor. Use sweet paprika for mild heat or hot paprika for more spice.
Yes, this stew tastes better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop.
Pork shoulder works well as a substitute, though it's less traditional. Use the same amount and cooking method.
