Hungarian Goulash Stew (Printable Version)

Tender beef gently braised with paprika, onions, peppers, and carrots for a rich, hearty dish.

# 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, about 8 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add beef cubes, browning on all sides for approximately 5 minutes.
04 - Sprinkle sweet paprika over meat and onions, stirring quickly to coat and prevent burning.
05 - Stir in tomato paste, caraway seeds, dried marjoram, black pepper, and salt.
06 - Mix in carrots, diced bell pepper, and bay leaf thoroughly.
07 - Pour in beef broth, scraping browned bits from the pot’s bottom. Bring to a simmer.
08 - Cover pot and cook gently over low heat for 1 hour, stirring occasionally.
09 - If using, add cubed potatoes and continue simmering uncovered for 45 to 60 minutes until meat and vegetables are tender and liquid slightly thickened.
10 - Adjust seasoning as needed, remove bay leaf, and serve hot.

# Expert Advice:

01 -
  • The beef becomes so tender it practically dissolves on your tongue after two hours of gentle simmering.
  • One pot means less cleanup, and the flavors deepen as everything mingles together.
  • It's naturally gluten-free and dairy-free, so you can feed almost anyone at your table without worry.
02 -
  • Never skip browning the beef—that caramelized crust is where half the flavor lives, even though it feels like an extra step.
  • If your stew tastes flat after cooking, a pinch more salt or a tablespoon of tomato paste can transform it; patience isn't the only answer.
  • Real Hungarian paprika costs a bit more but tastes infinitely better—it's the difference between a good stew and one people remember.
03 -
  • Use a Dutch oven or heavy pot with a tight-fitting lid; the weight traps steam and distributes heat evenly so nothing scorches on the bottom.
  • Don't rush the initial browning of onions—those eight minutes of patience create the sweet foundation that makes everything else work.
  • Taste as you go in the final minutes, because salt is the secret button that brings a stew from good to memorable.
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