Hungarian Goulash Stew (Print Version)

Tender beef and paprika meld with onions and peppers for a rich, comforting Hungarian main.

# 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

# Directions:

01 - Heat 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 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 the meat and onions, stirring quickly to coat and avoid burning.
05 - Stir in tomato paste, caraway seeds, marjoram, black pepper, and salt.
06 - Add carrots, diced bell pepper, and bay leaf; mix well.
07 - Pour in beef broth, scraping browned bits from the pot bottom. Bring to a gentle simmer.
08 - Cover and simmer on low heat for 60 minutes, stirring occasionally.
09 - Add peeled, cubed potatoes (optional) and simmer uncovered for 45 to 60 minutes until beef and vegetables are tender and stew thickens slightly.
10 - Adjust seasoning to taste. Remove bay leaf before serving.

# Expert Advice:

01 -
  • It's a one-pot wonder that makes your whole home smell like a cozy European kitchen for hours.
  • The beef becomes so tender it practically melts, and the sauce develops this gorgeous, silky depth without any cream.
  • Leftovers actually taste better the next day, which means this is the kind of meal that gives twice.
02 -
  • Don't skip the browning step with the beef—it's the difference between a stew that tastes like it took two hours and one that tastes like it took all day.
  • Hungarian paprika is the lead instrument here, not a supporting player, so invest in real Hungarian paprika and never buy the stuff that's been sitting on a shelf for three years.
  • The stew continues to deepen and improve as it sits, so making it a day ahead and reheating it gently is genuinely a better approach than eating it the moment it finishes cooking.
03 -
  • Use a heavy-bottomed Dutch oven or pot—the even heat distribution prevents hot spots that can burn the bottom layer of stew while the top stays pale.
  • Resist tasting it constantly while it cooks; every time you open the lid and stir, you're releasing steam and extending the cooking time slightly.
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