Hungarian Goulash Beef Stew (Print View)

Tender beef and sweet paprika meld with vibrant vegetables for a comforting Hungarian classic.

# Components:

→ 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

# Method:

01 - Heat the 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 the garlic and cook for 1 minute until fragrant.
03 - Add the beef cubes and brown on all sides, about 5 minutes.
04 - Sprinkle the paprika over the meat and onions, stirring quickly to coat and prevent burning.
05 - Stir in tomato paste, caraway seeds, marjoram, black pepper, and salt.
06 - Add carrots, bell pepper, and bay leaf. Mix well.
07 - Pour in the beef broth, scraping any browned bits from the bottom. Bring to a simmer.
08 - Cover and cook gently on low heat for 1 hour, stirring occasionally.
09 - Add potatoes if using and continue to simmer uncovered for another 45 to 60 minutes until beef and vegetables are very tender and the liquid has thickened slightly.
10 - Adjust seasoning to taste and remove bay leaf before serving.

# Expert Advice:

01 -
  • The beef becomes so tender it practically dissolves on your tongue after a couple hours of gentle simmering.
  • One pot means minimal cleanup, which feels like a small miracle when you're hungry and tired.
  • It tastes noticeably better the next day, turning a weeknight dinner into a gift for tomorrow's lunch.
  • The smell alone is worth the two-hour investment—your whole house becomes a cozy Hungarian kitchen.
02 -
  • Don't skip browning the beef; it takes five minutes and creates flavor that you absolutely cannot get any other way.
  • Use real Hungarian paprika—not Spanish smoked paprika, not chili powder—because the difference between authentic and substitutes is the entire soul of this dish.
  • If your stew seems too thin at the end, you can simmer it uncovered for another fifteen minutes, or stir in a paste of equal parts tomato paste and water if you want more body without more cooking time.
  • Leftover goulash freezes beautifully for up to three months, which means you can make a full batch and eat it twice over.
03 -
  • A Dutch oven holds heat more evenly than a regular pot, which means more consistent cooking and fewer scorched bits on the bottom—if you don't own one, a heavy-bottomed stockpot works fine, just stir more frequently.
  • Cut everything roughly the same size so it cooks evenly; uneven pieces means some vegetables are mushy while others are still firm, which breaks the harmony of the dish.
  • Don't skip deglazing the pot when you add the broth; those brown bits contain concentrated flavor that won't dissolve on their own.
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