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With everything cooked down, return the browned beef to the pot. Pour in the beef stock, followed by the bay leaves and a generous amount of Hungarian paprika. Bringing the stew to a boil is essential, after which the heat should be reduced to a simmer. Allow the concoction to cook for approximately two hours, encouraging the flavors to blend and the beef to tenderize.
Adding the Potatoes
After two hours, when the beef is almost tender, add the potatoes—these not only add to the heartiness of the dish but also help thicken the stew. Stirring everything together ensures the potatoes are submerged and will cook evenly.
Simmer for an additional 20 to 30 minutes or until the potatoes are fork-tender.