Hungarian Goulash Beef Stew (Printable Version)

Tender beef simmered with sweet paprika, onions, peppers, and herbs for a rich, comforting meal.

# What You'll Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, finely chopped
03 - 2 medium carrots, sliced
04 - 1 large red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 medium potatoes, peeled and cubed (optional)

→ Spices & Seasonings

07 - 3 tbsp Hungarian sweet paprika
08 - 1 tsp caraway seeds
09 - 1 tsp dried marjoram
10 - 1/2 tsp freshly ground black pepper
11 - 1 tsp salt, plus more to taste
12 - 1 bay leaf

→ Liquids

13 - 4 cups beef broth
14 - 2 tbsp tomato paste
15 - 2 tbsp vegetable oil or lard

# Directions:

01 - Heat oil or lard in a large heavy-bottomed pot over medium heat. Add onions and cook until golden and soft, approximately 8 minutes.
02 - Add minced garlic to the pot and sauté for 1 minute until fragrant.
03 - Add beef cubes and brown evenly on all sides, about 5 minutes.
04 - Sprinkle Hungarian sweet paprika over meat and onions. Stir quickly to coat ingredients without burning the spice.
05 - Stir in tomato paste, caraway seeds, dried marjoram, black pepper, and salt evenly.
06 - Mix in carrots, red bell pepper, and bay leaf, ensuring all components are combined.
07 - Pour beef broth into the pot, scraping up any browned bits. Bring mixture to a gentle simmer.
08 - Cover and simmer on low heat for 1 hour, stirring occasionally to prevent sticking.
09 - Add cubed potatoes if using and cook uncovered for 45 to 60 minutes until beef and vegetables are tender and the liquids have thickened slightly.
10 - Taste and adjust salt as needed. Remove bay leaf before serving.

# Expert Tips:

01 -
  • The paprika creates this deep, almost wine-like richness that makes the whole house smell like a Hungarian countryside.
  • It's one of those rare dishes where the longer it sits, the better it tastes, making it perfect for feeding a crowd or meal prepping.
  • You basically set it and forget it, which means you can spend time with people instead of fussing at the stove.
02 -
  • If your beef is still tough after two hours, you either used the wrong cut or your heat was too high and caused the protein to seize; low and slow is the only way.
  • Don't skip browning the meat in batches if your pot is small, because crowding it steams the meat instead of caramelizing it, and that's when the magic dies.
  • The paprika burns easily, so watch it carefully when you first add it, and don't let the heat get higher than a gentle simmer once the liquid goes in.
03 -
  • Buy Hungarian paprika specifically and store it in a cool, dark place because it loses its vibrancy if exposed to heat and light for too long.
  • A Dutch oven or heavy-bottomed pot distributes heat evenly and prevents scorching on the bottom, which can happen with thinner pans.
  • If your broth is weak or salty, taste as you go and adjust with water or additional seasoning, because every broth brand is different.
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