This Hungarian Barley Stew is a comforting, rustic dish that delivers deep, savory flavors in every spoonful. The combination of slow-simmered beef cubes and nutty barley creates a satisfying texture that holds up well against the robust tomato and paprika base. Aromatics like onion, garlic, and caraway seeds add layers of earthiness, while a dollop of sour cream on top provides a creamy contrast to the hearty broth. Perfect for chilly evenings, this stew is ideal for family dinners or meal prep, as the flavors deepen and improve over time. It&# 226;ÂÂs a simple yet impressive one-pot meal that brings traditional Eastern European warmth to your kitchen table without requiring complicated techniques or hard-to-find ingredients.
Hungarian Barley Stew
Description
This Hungarian Barley Stew is a comforting, rustic dish that delivers deep, savory flavors in every spoonful. The combination of slow-simmered beef cubes and nutty barley creates a satisfying texture that holds up well against the robust tomato and paprika base. Aromatics like onion, garlic, and caraway seeds add layers of earthiness, while a dollop of sour cream on top provides a creamy contrast to the hearty broth. Perfect for chilly evenings, this stew is ideal for family dinners or meal prep, as the flavors deepen and improve over time. It&# 226;ÂÂs a simple yet impressive one-pot meal that brings traditional Eastern European warmth to your kitchen table without requiring complicated techniques or hard-to-find ingredients.Ingredients
Directions
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Cut the beef stew meat into 1/2-inch cubes.
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Heat 2 tablespoons of vegetable oil in a 4-quart saucepan or Dutch oven over medium-high heat.
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Brown the beef cubes in the hot oil, working in batches if necessary to avoid crowding the pan.
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Add 1 1/2 cups of chopped onion and 1 minced garlic clove to the pot.
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Cook the onions and garlic until the onions are tender and translucent, stirring occasionally.
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Drain any excess fat from the pot if desired.
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Stir in 28 oz of undrained, chopped canned whole tomatoes, 3 cups of water, 2/3 cup of medium barley, 2 beef bouillon cubes, 1 tablespoon of sugar, 1 tablespoon of paprika, and 1/4 teaspoon of caraway seed.
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Add 1/2 teaspoon of salt if desired.
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Bring the mixture to a boil, stirring to dissolve the bouillon cubes.
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Reduce the heat to low, cover the pot, and simmer for 45 to 50 minutes, or until the meat and barley are tender, stirring occasionally.
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Serve hot, topping each portion with a dollop of sour cream if desired.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 425.6kcal
- % Daily Value *
- Total Fat 25.5g40%
- Saturated Fat 10.2g51%
- Cholesterol 132.8mg45%
- Sodium 122.6mg6%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 44.3g89%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
