Hungarian Goulash Stew (Printable)

Tender beef and vegetables slow-cooked with sweet paprika and spices for a rich, hearty dish.

# 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 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

# How-To:

01 - Heat oil or lard in a large heavy-bottomed pot over medium heat. Add onions and cook, stirring occasionally, 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 rapidly to coat evenly and prevent burning.
05 - Stir in tomato paste, caraway seeds, dried marjoram, black pepper, and salt until well combined.
06 - Mix in carrots, red bell pepper, and bay leaf thoroughly.
07 - Pour in beef broth while scraping any browned bits from the pot’s bottom. Bring to a simmer.
08 - Cover pot and cook gently over low heat for 1 hour, stirring occasionally.
09 - Add potatoes, if using, and simmer uncovered for an additional 45 to 60 minutes until beef and vegetables are tender and sauce has thickened.
10 - Adjust salt and seasoning to taste, remove bay leaf, and serve hot.

# Expert Hints:

01 -
  • The paprika transforms ordinary beef into something deeply flavorful without being spicy or overwhelming.
  • It gets better as it sits, so leftovers feel like a reward instead of a chore.
  • You can walk away from the pot for an hour and come back to something better than when you left.
  • It feels impressive but uses humble ingredients you probably already have.
02 -
  • Do not skip browning the beef, it creates a layer of flavor that simmering alone cannot achieve.
  • Add the paprika off the heat or on low heat to prevent it from burning and turning bitter.
  • If the stew looks too thick, add a splash of broth or water during the last 30 minutes.
  • Let the stew rest for 10 minutes before serving so the flavors settle and the broth thickens naturally.
03 -
  • Use a heavy bottomed pot or Dutch oven to prevent scorching and ensure even heat distribution.
  • If you want a thicker stew, mash one or two of the cooked potatoes against the side of the pot and stir them back in.
  • A splash of red wine added with the broth will deepen the flavor and add richness, though its not traditional.
  • For a smoky twist, add a pinch of smoked paprika along with the sweet paprika.
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