Hearty Hungarian Beef and Paprika Stew

1. Preheat Oven and Bloom Gelatin

Preheat your oven to 300°F (150°C). While the oven warms up, sprinkle the gelatin over the chicken stock in a bowl and set it aside to bloom.

2. Sear the Beef

Heat the vegetable oil in a large Dutch oven over medium-high heat. Season the beef steaks generously with kosher salt and freshly ground black pepper. Sear the beef in the hot oil until it forms a rich, browned crust on both sides, which should take about 10 minutes. Once browned, remove the beef from the pot and set it aside.

3. Cook Vegetables and Add Paprika

In the same Dutch oven, add the diced carrots and cook them until they start to brown, about 4 minutes. Then, add the split carrots, celery, onion, bell peppers, and garlic. Cook this mixture until the vegetables are softened and slightly browned, around 8 minutes. Stir in the sweet Hungarian paprika and cook for about 30 seconds, just until it becomes fragrant.

4. Add Liquid and Return Beef

Pour in the chicken stock and gelatin mixture, soy sauce, and fish sauce, then add the bay leaves and thyme sprigs. Cut the seared beef into 1.5- to 2-inch chunks, toss them with the flour, and add them back to the pot along with any accumulated juices. Bring the mixture back to a simmer.

5. Cook in Oven

Cover the Dutch oven and transfer it to the preheated oven. Let it cook for about 1.5 hours, which allows the beef to become tender and the flavors to meld beautifully. After this time, remove the pot from the oven and discard the split carrots, celery, thyme sprigs, and bay leaves.

6. Add Potatoes and Final Vegetables

Add the cubed potatoes and the reserved bite-sized carrots to the stew. Return the pot to the oven and cook for another 45 minutes to 1 hour, until the potatoes are tender. If needed, skim any excess fat from the surface of the stew using a ladle.

7. Adjust Consistency and Season

If the stew seems too thin, you can simmer it on the stove for up to 15 minutes to achieve the desired consistency. Finally, stir in the apple cider vinegar to balance the richness, and season the stew to taste with salt and pepper. Serve the stew hot, garnished with chopped fresh parsley.