Hungarian Bogrács Beef Stew with Paprika and Potatoes

Name: Hungarian Bogrács Beef Stew with Paprika and Potatoes
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 6 servings
Cuisine: Hungarian-inspired
Ingredients: 1 kg beef chuck, cut into 3-cm cubes; 2 tbsp neutral oil; 3 whole large onions, diced; 4 whole garlic cloves, minced; 2 tbsp sweet paprika; 1/2 tsp hot paprika, or to taste; 2 whole carrots, sliced; 1 whole red bell pepper, diced; 2 whole ripe tomatoes, chopped; 1.5 l beef stock or water; 600 g potatoes, cubed; 1 whole bay leaf; to taste salt and black pepper; 2 tbsp chopped parsley

A hearty Hungarian-inspired beef stew with paprika, potatoes, peppers and tomatoes.

By Savva LoginovUpdated October 2, 2026

Total 2 hr 55 minMakes 6 servings

Jump to Recipe

Bogrács is a Hungarian-style paprika stew traditionally cooked outdoors in a kettle. This home version simmers beef with onions, peppers, tomatoes and potatoes in a heavy pot. Add paprika after the onions soften and briefly remove the pot from direct heat so the spice does not scorch. Give the beef time to become tender before adding the potatoes, which keeps them from breaking down during the longer braise. Pat beef dry. Heat oil in a heavy Dutch oven and brown beef in batches. Transfer to a plate. Add onions and cook 8 to 10 minutes until soft and golden. Remove pot from heat and stir in both paprikas and garlic. Return pot to heat. Add carrots, pepper, tomatoes, stock, bay leaf and browned beef. Bring to a simmer.

Hungarian Bogrács Beef Stew with Paprika and Potatoes

How to tell when it is ready

Remove bay leaf, scatter parsley and serve hot.

Tips

Pat beef dry.
Add onions and cook 8 to 10 minutes until soft and golden.
Return pot to heat.
Cover and simmer gently 1 1/2 to 2 hours until beef is nearly tender.

Troubleshooting

If beef is still tough, simmer in 15-minute intervals.
If paprika tastes bitter, lower the heat and add more stock.

Substitutions

Use vegetable stock and mushrooms for a vegetarian stew.
Use mild paprika only for a less spicy pot.

Variations

Use pork shoulder instead of beef.
Add a pinch of caraway seeds.

Serving suggestions

Serve with rustic bread.
Offer pickled vegetables.
Add a spoon of sour cream.
Pair with buttered noodles.

Make ahead

Prepare components ahead and store safely. Refrigerate within 2 hours up to 4 days. Reheat gently until steaming.

Storage

Refrigerate within 2 hours up to 4 days. Reheat gently until steaming.

Food safety

Refrigerate stew promptly and reheat leftovers until steaming.

Frequently asked questions

Can I make the stew a day ahead?

Yes. Cool and refrigerate; reheat gently. Add a splash of stock if it thickens.

How should I store hungarian bogrács beef stew?

Refrigerate within 2 hours up to 4 days. Reheat gently until steaming.

Serve with rustic bread. Refrigerate within 2 hours up to 4 days. Reheat gently until steaming.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Hungarian Bogrács Beef Stew with Paprika and Potatoes