Hungarian inspired beef stew recipeINGREDIENTS • 2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes • salt and ground black pepper to taste • 2 tablespoons vegetable oil • 2 onions, chopped • 2 teaspoons olive oil • 1/2 teaspoon salt • 2 tablespoons Hungarian paprika • 2 teaspoons crushed star anise • 1 teaspoon freshly ground black pepper • 1 teaspoon dried marjoram • 1/2 teaspoon ground thyme • 1/2 teaspoon cayenne pepper • 4 cups chicken broth, divided • 1/4 cup tomato paste • 3 cloves garlic, crushed • 2 tablespoons balsamic vinegar • 1 teaspoon white sugar • 1/2 teaspoon salt, or to taste1 bay leafSTEPS 1. Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet. 2. Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef. 3. Combine paprika, crushed star anise, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture. 4. Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.Serve with Rice or Crusty bread
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