Hungarian Goulash Stew (Print out)

Tender beef and vegetables simmered with sweet paprika create a rich, comforting Hungarian stew.

# 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 additional 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 on all sides, approximately 5 minutes.
04 - Sprinkle sweet paprika over meat and onions, stirring quickly to coat evenly and prevent burning.
05 - Mix in tomato paste, caraway seeds, marjoram, black pepper, and salt.
06 - Combine carrots, bell pepper, and bay leaf with the mixture.
07 - Add beef broth, scraping up browned bits from the pot bottom. Bring to a gentle simmer.
08 - Cover and cook on low heat for 1 hour, stirring occasionally.
09 - If using, add potatoes and simmer uncovered for an additional 45-60 minutes until beef and vegetables are tender and the stew has thickened slightly.
10 - Adjust salt and pepper to taste. Remove and discard bay leaf before serving.

# Expert Advice:

01 -
  • The beef becomes impossibly tender without any fancy tricks, just slow heat and time doing the work.
  • One pot means less cleanup, which feels like a small miracle on a weeknight when you're already tired.
  • It tastes even better the next day, making it perfect for batch cooking or feeding a crowd.
  • The paprika-forward flavor is warming and complex without any heat unless you want it.
02 -
  • Never rush the browning of the beef or skip it entirely; that crust is where real depth comes from, and it only takes a few extra minutes.
  • If your paprika burns (you'll smell it and the color will shift), start over with the liquid—burnt paprika tastes bitter and ruins the whole pot, so it's worth being careful.
  • Covering the pot for the first hour keeps the meat tender, but uncovering it for the potatoes allows the sauce to concentrate into something silkier and more satisfying.
03 -
  • Buy whole caraway seeds rather than pre-ground whenever possible—they stay fresher and release more flavor when they've been stored as seeds.
  • A Dutch oven holds heat more evenly than a regular pot, which means the meat cooks more gently and stays more tender, so grab one if you have it.
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