Bograch – Traditional Hungarian Hearty Stew

This authentic Hungarian bograch is a robust, warming stew that combines tender beef and pork with vegetables in a rich paprika-infused broth. Perfect for cold days, this traditional recipe creates a satisfying meal that brings the comforting flavors of Eastern European cuisine to your table with every hearty spoonful.

Ingredients

• 100g beef fat or vegetable oil / 3.5 oz beef fat or ⅓ cup vegetable oil
• 3 medium onions / 10.6 oz yellow onions (about 3 medium)
• 2 medium carrots / 150g carrots (about 2 medium)
• 6 medium potatoes / 900g potatoes (about 2 lbs)
• 3 garlic cloves / 3 garlic cloves
• 400g tomatoes in juice / 14 oz canned tomatoes in juice
• 2 sweet peppers / 2 bell peppers (any color)
• 1 hot pepper / 1 hot chili pepper
• 600g beef chuck / 1.3 lbs beef chuck roast or stew meat
• 800g meaty pork ribs / 1.8 lbs pork ribs with meat
• 1 tbsp sweet paprika / 1 tbsp Hungarian sweet paprika
• Salt to taste / Salt to taste
• 2.5L water / 10.5 cups water
• 30g fresh parsley / 1 oz fresh parsley (about ½ cup chopped)

Instructions

1. Prepare ingredients: Cut beef fat into medium cubes. Finely chop onions. Cut carrots into chunks. Slice bell peppers proportionally. Cut potatoes coarsely into 4-6 pieces depending on size. Mince garlic and hot pepper finely. Cut ribs individually and cut beef into medium bite-sized pieces.
2. Render fat: In a large heavy pot over medium heat, cook beef fat until it renders completely and creates crispy bits.
3. Sauté onions: Add chopped onions and cook, stirring frequently, for 4-5 minutes until translucent and softened.
4. Add carrots: Incorporate carrots and continue frying for 2-3 minutes until they begin to soften.
5. Season base: Add ground paprika and hot pepper, frying for 30 seconds to release their aromatic flavors.
6. Add tomatoes: Stir in crushed tomatoes with their juice and sweet peppers, mixing thoroughly.
7. Brown meat: Add beef chunks and pork ribs to the pot, mixing well with other ingredients to coat.
8. Initial cooking: Pour enough water to cover meat completely. Add salt to taste. Bring to boil, then reduce heat to minimum and simmer until meat becomes tender, approximately 1 hour depending on beef cut.
9. Adjust liquid: Check water level and adjust so that after adding potatoes, you achieve medium-thick soup consistency.
10. Add potatoes: Incorporate potato pieces and add more salt if necessary for proper seasoning.
11. Final cooking: Continue cooking until potatoes are fork-tender, approximately 20 minutes more.
12. Finish stew: Add minced garlic and chopped parsley at the very end. Stir well and let stand for 10 minutes to meld flavors.
13. Serve: Ladle into bowls and serve hot, optionally with sour cream on the side.

Recipe Information

Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Servings: 6-8 hearty portions

Nutrition (per serving): Approximately 385 calories, 28g protein, 22g carbs, 20g fat, 3g fiber

Why This Hungarian Stew Is Nutritious

Bograch provides exceptional protein content from both beef and pork, supporting muscle health and providing essential amino acids. The combination of vegetables offers vitamin A from carrots, vitamin C from peppers and tomatoes, and potassium from potatoes for heart health. Paprika contains antioxidants and capsaicin that may support metabolism and reduce inflammation. The slow-cooking method helps break down tough connective tissues, making the meat more digestible while creating a nutrient-rich broth. This traditional stew provides a complete meal with balanced macronutrients, making it an excellent choice for active individuals or those needing sustained energy during colder months.