Hungarian Goulash Beef Stew (Printable)

A hearty blend of beef, paprika, and vegetables slow-cooked to rich, tender perfection.

# What You 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 additional to taste)
12 - 1 bay leaf

→ Liquids

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

# Step-by-Step Guide:

01 - Heat oil or lard in a large heavy-bottomed pot over medium heat. Add onions and sauté until golden and soft, about 8 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add beef cubes and brown on all sides, approximately 5 minutes.
04 - Sprinkle Hungarian sweet paprika over the meat and onions, stirring quickly to evenly coat and avoid burning.
05 - Stir in tomato paste, caraway seeds, dried marjoram, black pepper, and salt.
06 - Mix in carrots, red bell pepper, and bay leaf thoroughly.
07 - Pour in beef broth, scraping the bottom to loosen browned bits. Bring to a simmer.
08 - Cover and cook gently over low heat for 1 hour, stirring occasionally.
09 - If using, add cubed potatoes and simmer uncovered for an additional 45 to 60 minutes until beef and vegetables are tender and sauce slightly thickened.
10 - Discard bay leaf, adjust salt to taste, and serve warm.

# Expert Advice:

01 -
  • The beef becomes fall-apart tender while the broth deepens into something almost silky, and you barely have to do anything once it hits the heat.
  • Real Hungarian paprika transforms this from ordinary beef stew into something that tastes like you've unlocked a secret, but it's actually just one spice doing exactly what it's supposed to do.
  • It's naturally gluten-free, filling enough for cold nights, and honestly tastes like more effort than it took.
02 -
  • Hungarian paprika really is different and matters, I once made goulash with regular paprika thinking it wouldn't matter and it tasted flat and one-dimensional, never again.
  • The broth thickens and deepens as it sits, which means day-old goulash tastes better than fresh goulash, this is a feature not a bug, plan accordingly.
  • Don't skip the browning step on the beef, it seems like extra work but it's what separates goulash from beef soup.
03 -
  • Good Hungarian paprika is an investment that pays for itself immediately, buy it from a specialty store or online if your regular grocery doesn't have the real thing.
  • A Dutch oven or heavy-bottomed pot is worth using here because it distributes heat evenly and prevents any scorching on the bottom that would make bitter flavors.
  • Make extra and freeze it because this is one of those dishes that tastes even better when it's been waiting in the freezer for a hungry night.
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