Save A robust, comforting stew of tender beef, peppers, and paprika simmered to perfection, served with slices of warm, crusty bread ideal for feeding a hungry crowd on chilly days.
This stew immediately became a family favorite as it fills the house with incredible aromas and brings everyone to the table eagerly waiting for seconds.
Ingredients
- Beef & Broth: 1.5 kg (3.3 lbs) beef chuck cut into 2.5 cm (1-inch) cubes, 2 tbsp vegetable oil, 1.5 liters (6 cups) beef broth, 2 tbsp tomato paste
- Vegetables: 3 large yellow onions finely chopped, 3 cloves garlic minced, 2 large red bell peppers diced, 2 large carrots peeled and sliced, 800 g (28 oz) canned diced tomatoes drained, 3 medium potatoes peeled and diced
- Spices & Seasoning: 3 tbsp sweet Hungarian paprika, 1 tsp smoked paprika, 1 tsp caraway seeds lightly crushed, 2 tsp salt plus more to taste, 1 tsp freshly ground black pepper, 2 bay leaves
- To Serve: 1 large loaf crusty bread (e g sourdough or country bread), chopped fresh parsley (optional)
Instructions
- Step 1:
- Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat Brown the beef cubes in batches ensuring all sides are seared Transfer browned beef to a plate and set aside
- Step 2:
- In the same pot add onions and cook for 6 8 minutes until soft and golden Stir in garlic and cook for 1 minute more
- Step 3:
- Add both paprikas and caraway seeds stir for 1 minute to bloom the spices
- Step 4:
- Return beef to the pot Stir in tomato paste and cook for 2 minutes
- Step 5:
- Add bell peppers carrots potatoes and drained tomatoes Pour in beef broth add bay leaves salt and pepper Stir well to combine
- Step 6:
- Bring to a boil then reduce heat to low Cover and simmer gently for 2 hours stirring occasionally until beef is fork-tender and vegetables are soft
- Step 7:
- Taste and adjust seasoning as needed Discard bay leaves
- Step 8:
- Serve hot ladled into bowls with slices of crusty bread on the side Garnish with fresh parsley if desired
Save This recipe often brings the family together as everyone enjoys sharing the meal and the stories that come with it.
Required Tools
Large Dutch oven or heavy-bottomed soup pot, chefs knife, cutting board, ladle
Allergen Information
Contains gluten bread Dish itself is gluten-free if served without bread Contains nightshades (potatoes tomatoes peppers) Double-check broth and bread ingredients for hidden allergens
Nutritional Information
Per serving including bread Calories 560 Total Fat 19 g Carbohydrates 52 g Protein 38 g
Save Enjoy this hearty beef goulash fresh or as leftovers, which taste even better the next day.
Recipe FAQs
- → How long should the beef simmer for best tenderness?
Simmering the beef gently for about 2 hours ensures it becomes fork-tender and infused with the paprika and vegetable flavors.
- → What types of paprika are used and how do they affect flavor?
Sweet Hungarian paprika adds warmth and sweetness, while smoked paprika brings a subtle smoky depth to the stew.
- → Is crusty bread essential to the dish?
While optional, crusty bread complements the stew perfectly by soaking up the rich broth and adding texture contrast.
- → Can this dish be made gluten-free?
The stew itself is gluten-free; simply choose gluten-free bread or omit it to accommodate gluten restrictions.
- → What is the role of caraway seeds in the stew?
Caraway seeds impart a subtle earthy and slightly sweet flavor, enhancing the stew’s aromatic profile.
- → How can the stew’s flavor be intensified?
Adding a splash of dry red wine during cooking or incorporating smoked sausage can deepen the stew’s complexity and richness.