Tender chunks of beef stewed in a rich paprika-infused tomato sauce, surrounded by golden layered potato slices, then baked until bubbling and beautifully crisp—this dish is hearty, comforting, and full of bold Eastern European flavors. Inspired by traditional Hungarian goulash and rakott krumpli (layered potatoes), this fusion delivers rustic charm in every bite.

Why You’ll Love This Recipe

This Hungarian-style beef and potato stew combines the depth of slow-cooked beef goulash with the simplicity of baked sliced potatoes. The paprika-scented broth, tender meat, and buttery golden potato topping make it a perfect dish for cozy evenings or family gatherings. It’s a one-pan meal that offers both richness and comfort while being surprisingly easy to prepare.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1.5 lbs (700g) beef stew meat, cut into chunks
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 garlic cloves, minced
• 2 tablespoons sweet Hungarian paprika
• 1 tablespoon tomato paste
• 1 1/2 cups beef broth
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon caraway seeds (optional)
• 4–5 medium potatoes, peeled and thinly sliced
• 2 tablespoons butter, melted
• Fresh parsley, chopped (for garnish)

Directions

1. Preheat the oven to 375°F (190°C).
2. In a heavy skillet or Dutch oven, heat the olive oil over medium heat. Add the beef chunks and sear them on all sides until browned, about 6–8 minutes. Remove and set aside.
3. In the same pan, sauté the sliced onions until soft and translucent. Add the minced garlic, sweet paprika, tomato paste, salt, pepper, and caraway seeds. Stir and cook for 2 minutes to release the spices’ aroma.
4. Return the browned beef to the pan and pour in the beef broth. Bring the mixture to a gentle simmer, cover, and cook on low heat for 45 minutes, or until the meat becomes tender.
5. Once the beef is tender, arrange the thinly sliced potatoes on top of the stew in a circular, overlapping pattern. Brush the potatoes with melted butter and season lightly with salt.
6. Transfer the pan to the oven and bake uncovered for 35–40 minutes, or until the potatoes are golden and fully cooked through.
7. Garnish with chopped fresh parsley before serving. Serve warm, optionally with a dollop of sour cream.

Servings and timing

Servings: 4
Preparation Time: 20 minutes
Cooking Time: 1 hour 25 minutes
Total Time: 1 hour 45 minutes

Variations

• Add sour cream layers: For a more traditional rakott krumpli flair, add thin layers of sour cream between the potato slices.
• Use smoked paprika: To deepen the flavor, substitute part of the sweet paprika with smoked paprika.
• Add sausage: Include slices of smoked Hungarian sausage for a heartier version.
• Make it spicy: Add a pinch of hot paprika or chili flakes to the stew.
• Vegetable additions: Include carrots or bell peppers in the stew for added sweetness and texture.

Storage/Reheating

Storage:
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheating:

• Oven: Cover with foil and reheat at 350°F (175°C) for 15–20 minutes.
• Microwave: Heat individual portions for 1–2 minutes, adding a splash of broth or water if needed.
• Freezing: Not recommended due to texture changes in the potatoes, but the stew alone can be frozen before baking and topped with fresh potatoes later.

FAQs

Can I make this recipe ahead of time?

Yes. You can prepare the stew a day in advance and assemble the potatoes just before baking.

What kind of beef should I use?

Use well-marbled stew cuts like chuck or brisket for tender, flavorful results.

Can I use other potatoes?

Yukon gold or red potatoes hold their shape well and are ideal for this dish.

Is caraway necessary?

Caraway is optional, but it adds an authentic Hungarian flavor profile. You can omit it if preferred.

Can I make this dish vegetarian?

You can substitute the beef with mushrooms or a plant-based meat alternative and use vegetable broth.

How do I keep the potatoes from drying out?

Brushing with melted butter helps, and you can tent the dish with foil if they start to over-brown.

What should I serve with this stew?

Crusty bread, a green salad, or pickled vegetables pair well with the rich flavors.

Can I cook this entirely on the stove?

While the beef can be fully cooked on the stove, baking the dish allows the potato topping to crisp beautifully.

How do I know when the stew is ready for baking?

The beef should be fork-tender, and the broth should be reduced to a rich sauce.

Can I add cheese on top?

It’s not traditional, but a light sprinkle of grated Gruyère or Parmesan before baking can add richness.

Conclusion

Hungarian-Style Beef and Potato Stew offers the best of both worlds—slow-simmered beef goulash and the layered, homey feel of rakott krumpli. With rich paprika flavor, buttery potatoes, and tender meat, it’s a dish that comforts, satisfies, and brings a taste of Hungarian tradition to your table. Ideal for a family dinner or cozy weekend meal, this stew is sure to impress with its depth of flavor and rustic charm.

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