Hungarian Goulash Beef Stew (Printable)

Rich, tender beef slow-cooked with paprika, onions, and a mix of peppers for a comforting dish.

# Ingredient list:

→ 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

# How to Make It:

01 - Heat oil or lard in a large heavy-bottomed pot over medium heat. Add onions and cook 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 evenly on all sides, about 5 minutes.
04 - Sprinkle Hungarian sweet paprika over meat and onions, stirring quickly to coat and avoid burning.
05 - Mix in tomato paste, caraway seeds, marjoram, black pepper, and salt.
06 - Stir in carrots, red bell pepper, and bay leaf until well combined.
07 - Pour in beef broth, scraping browned bits from pot bottom. Bring to a gentle simmer.
08 - Cover and cook on low heat for 1 hour, stirring occasionally.
09 - Add potatoes if using and simmer uncovered for 45 to 60 minutes until beef and vegetables are tender and liquid slightly thickened.
10 - Adjust salt to taste, remove bay leaf before serving.

# Expert Suggestions:

01 -
  • It fills your whole kitchen with warmth and spice without any fancy techniques.
  • The beef becomes so tender it dissolves on your tongue, and the broth turns rich and glossy with almost no effort.
  • Leftovers taste sharper and better the next day, making it perfect for meal prep.
02 -
  • Paprika burns easily and turns bitter, so that moment of stirring it into the hot meat is the most important 30 seconds of cooking—don't walk away.
  • Resist the urge to rush by turning up the heat; low and slow is the only way to get beef this tender, and the stew actually improves if you let it simmer longer than the minimum time.
03 -
  • If your stew seems too thin after cooking, simmer it uncovered for the last 10 minutes to let some liquid evaporate and the sauce concentrate and deepen.
  • A dollop of sour cream stirred into individual bowls is traditional and transforms the whole thing, adding tang and richness that makes the spice pop.
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