Hungarian Goulash Beef Stew (Printable Version)

Tender beef and sweet paprika combine with vegetables for 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 the 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, about 5 minutes.
04 - Sprinkle Hungarian sweet paprika over meat and onions, stirring quickly to coat and prevent burning.
05 - Stir in tomato paste, caraway seeds, marjoram, black pepper, and salt.
06 - Mix in carrots, diced red bell pepper, and bay leaf.
07 - Add beef broth, scraping browned bits from pot bottom. Bring to a simmer.
08 - Cover and cook over low heat for 1 hour, stirring occasionally.
09 - Add potatoes if using, then simmer uncovered for 45 to 60 minutes until beef and vegetables are tender and liquid slightly thickened.
10 - Discard bay leaf. Adjust salt and pepper to taste before serving.

# Expert Advice:

01 -
  • It's the kind of stew that gets better as it cools and reheats, so make it ahead without guilt.
  • Sweet paprika and caraway seeds create a flavor depth that feels way more complex than the ingredient list suggests.
  • One pot means one cleanup, which is the real magic of slow-cooked comfort food.
02 -
  • Beef chuck becomes silky after 2 hours on low heat—rushing the temperature ruins the texture and makes it tough instead of tender.
  • Good Hungarian paprika is absolutely worth seeking out; it's the difference between a good stew and one that tastes like you actually care.
  • The stew thickens as it cools, so don't panic if it looks slightly loose when you finish cooking.
03 -
  • Brown the beef in batches if your pot is crowded—wet beef steams instead of browning, and you'll regret it.
  • Use a heavy-bottomed pot like a Dutch oven because thin pots scorch the bottom before the beef finishes cooking.
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