Hungarian Beef Cheek Stew


What a recipe this is! We absolutely love it. This is a great one to pop in the oven and let it slow cook in the arvo, filling the house with a fantastic aroma! See below for recipe! As always we would love to see these recipes re-created at home, so feel free to share and tag us on Instagram @newysupplyco!

Serves 4 
1kg beef cheeks (3-4 beef cheeks) 
3.5 cups broth or water 
1 large red capsicum 
1 large brown onion 
3 cloves of garlic 
2 tbsp sweet hungarian paprika 
2 bay leaves 
1 tsp caraway seeds
900g potatoes 
2 tbsp cooking oil/fat of choice 
Salt and pepper to taste 
Sour cream to serve 
1) Cut the beef cheeks into equal sized large cubes 
2) Finely dice the onion, garlic and capsicum 
3) Preheat a pot over a high heat with one tablespoon of cooking oil/fat and once hot, add in the beef cheeks to brown on each side for roughly two minutes 
4) Remove the beef cheeks from the pot and set aside. Add another tablespoon of cooking oil/fat to the pot and fry off the onions and garlic. Season with salt and cook until soft 
5) Add in the capscium and cook for a further two minutes 
6) Add in the paprika, caraway seeds and bay leaves. Mix well 
7) Place the beef cheeks back into the pot and cover with the broth or water. The beef cheeks need to be submerged so add extra liquid if necessary
8) Bring to a boil, then reduce to a gentle simmer and allow the stew to cook on low for 3 hours or until the beef cheeks have softened 
9) To prepare the potatoes, peel, wash and chop them into equal sized pieces and steam or boil them until soft
10) Season both the potatoes and the stew to taste and serve with a dollop of sour cream