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Hungarian Goulash Stew

Ruth M. MoranRuth M. Moran
Hungarian Goulash is a rich, paprika-infused beef stew that features fall-apart chunks of beef, vibrant vegetables, and a broth that strikes a perfect balance between soup and stew. With its one-pot convenience and depth of flavor, this dish is ideal for meal prep, family dinners, or cozy winter nights. It’s highly nutritious, packed with protein, and loaded with vitamin-rich vegetables.
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Course Main Course
Cuisine European, Hungarian
Servings 5

Equipment

  • 1 Large Dutch Oven – for searing and oven cooking
  • 1 Sharp Chef’s Knife – for chopping vegetables and beef
  • 1 Cutting Board – large enough for safe prep
  • 1 Garlic Press – for mincing garlic quickly
  • 1 Measuring Cup – to measure out liquids accurately
  • 1 Ladle – for easy serving

Ingredients
  

  • 2 lb 1 kg beef chuck, cut into 1.5-inch (3.5 cm) cubes
  • 1 ¾ teaspoons kosher salt divided
  • 1 teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons 30 g unsalted butter
  • 2 medium brown onions diced into ½-inch (1 cm) pieces
  • 5 garlic cloves finely minced
  • 2 bell peppers 1 red, 1 yellow, cut into ¾-inch (2 cm) squares
  • 2 ripe tomatoes each sliced into wedges and halved
  • ¼ cup Hungarian-style sweet paprika not hot
  • 1 teaspoon caraway seeds optional, for traditional flavor
  • 1 bay leaf
  • 4 cups 1 liter low-sodium beef broth
  • 2 carrots peeled, quartered lengthwise, then chopped into ½-inch (1 cm) chunks
  • 2 medium potatoes peeled and cubed into ½-inch (1.2 cm) pieces
  • 1 tablespoon fresh parsley chopped (for garnish, optional)

Instructions
 

  • Preheat and Prep: Set your oven to 350°F (180°C) or 320°F (160°C fan-forced). You can also use a slow cooker or stovetop for alternate methods (see recipe notes).
  • Season the Beef: Place the beef cubes in a bowl and sprinkle with half of the salt and all of the black pepper. Toss gently to coat the meat evenly.
  • Sauté the Aromatics: In a large, oven-safe Dutch oven, heat the olive oil and butter over medium-high heat.
    Once hot, add the chopped onions and cook for about 6 minutes, stirring occasionally, until they soften and start to turn golden around the edges.
  • Brown the Beef Lightly: Add the seasoned beef to the pot with the onions. Sear for about 2 minutes, stirring occasionally, just until the outside of the meat changes color. You’re not looking for a deep crust—just remove the rawness.
  • Add Vegetables and Sauté: Stir in the minced garlic, chopped bell peppers, and tomato wedges. Cook for 3 more minutes, letting the vegetables begin to soften and the tomatoes break down slightly to start forming the base of the sauce.
  • Spice It Up: Sprinkle in the paprika, caraway seeds (if using), and bay leaf. Stir for 30 seconds to bloom the spices and release their aromas.
  • Add Broth and Simmer: Pour in the beef broth and give everything a good stir. Bring the mixture to a gentle simmer. Once it’s bubbling lightly, cover the pot with a lid and transfer it to the preheated oven.
  • Slow Cook to Tender: Bake for 1½ hours, allowing the beef to slowly tenderize. By this point, it should be soft but still holding its shape.
  • Add Root Vegetables: Remove the pot from the oven and stir in the chopped carrots and cubed potatoes. Return the lid and bake for an additional 30 minutes, or until the beef is fall-apart tender and the vegetables are fully cooked.
  • Finish and Serve: Discard the bay leaf. Taste and adjust seasoning if needed. Serve the goulash in deep bowls, sprinkled with fresh parsley if desired. Enjoy with crusty bread—cheese bread makes an especially good match!

Notes

  • Beef Cuts: Beef chuck is ideal for its marbling and flavor. You can also use boneless beef shank, brisket, or beef cheeks. Avoid lean cuts as they may dry out.
  • Paprika Choice: Use Hungarian sweet paprika for the most authentic flavor—it's milder and more aromatic than standard paprika. Avoid hot paprika, as this recipe uses a generous amount and may become overly spicy.
  • Caraway Seeds: Traditional in Hungarian goulash but optional. They add a subtle, earthy sweetness.
  • Cooking Method Alternatives:
  • Stovetop: Simmer over low heat, covered, for 1½ hours. Stir occasionally to prevent sticking. Add carrots and potatoes, then cook for another 30 minutes.
  • Slow Cooker: Cook on low for 6 hours, then add potatoes and carrots, and continue for 2 more hours on low.
  • Make-Ahead Tip: This stew tastes even better the next day after the flavors meld. Store in the fridge for up to 5 days, or freeze for up to 3 months.
  • Serving Suggestion: For a complete meal, serve with warm bread or traditional Hungarian nokedli (spaetzle). Pairs beautifully with a crisp green salad or pickled vegetables.
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