Cozy and Comforting Goulash: A Delicious Hungarian Beef Stew
These hearty bowls of goulash not only warm the soul but also deliver 38 grams of protein per serving, making it a nourishing meal for the whole family. With tender beef, vibrant veggies, and aromatic spices simmering together, this Hungarian beef stew is a true delight that you can make in just a couple of hours.
As a kid, I remember my grandmother in the kitchen, steam curling up from the pot as the rich aromas danced through our home. Goulash was a staple, lovingly prepared for family gatherings and chilly nights. Now, as I share this beloved recipe, I hope to bring that same cozy feeling to your kitchen.
Why You Should Cook This Goulash
Goulash isn’t just another stew; it’s a warm hug in a bowl. With simple, accessible ingredients, it’s both family-friendly and comforting. Picture this: a busy weekday evening, and all you need is one pot filled with succulent beef and vibrant vegetables to bring everyone together for dinner. This recipe is a tested, trusted favorite that always brings smiles around the table.
Making the Perfect Goulash
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Cozy and Comforting Goulash
- Total Time: 135 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A delicious Hungarian beef stew rich in flavor and protein, perfect for family gatherings.
Ingredients
- 1 kg/2 lb beef chuck, cut into 3.5 cm (1.5″) cubes
- 1 3/4 tsp cooking salt / kosher salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp (30g) unsalted butter
- 2 brown onions, cut into 1 cm (1/2″) squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm (0.8″) squares
- 2 tomatoes, cut into 8 wedges then in half
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds (optional)
- 1 bay leaf
- 1 litre / 4 cups low-sodium beef stock/broth
- 2 carrots, peeled and cut into quarters lengthwise then into 1 cm (0.4″) pieces
- 2 potatoes, cut into 1.2 cm (1/2″) cubes
- 1 tbsp finely chopped parsley (optional garnish)
Instructions
- Preheat your oven to 180°C/350°F (160°C fan).
- Season the beef by tossing it with half the salt and pepper.
- In a large oven-proof Dutch oven, heat the olive oil and melt the butter over high heat. Add the onions and sauté for about 6 minutes until they turn light golden on the edges.
- Add the seasoned beef to the pot and stir until it goes from red to brown, about 2 minutes.
- Mix in the garlic, capsicum, and tomato. Stir for another 3 minutes, allowing the tomato to break down.
- Add the paprika, optional caraway seeds, and bay leaf. Stir for 30 seconds to release the spices’ aroma.
- Pour in the beef stock, stirring everything together. Bring it to a gentle simmer, then cover with a lid and transfer to the oven for 1.5 hours.
- After 1.5 hours, stir in the carrots and potatoes, then cover and return to the oven for another 30 minutes. If the beef needs more time, keep it in the oven for an additional 10 minutes at a time until tender.
- Serve the goulash in deep bowls and sprinkle with parsley.
Notes
Serve with crusty bread for dipping, or enjoy on its own. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 740mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 90mg
Ingredients:
- 1 kg/2 lb beef chuck, cut into 3.5 cm (1.5″) cubes (Note 1)
- 1 3/4 tsp cooking salt / kosher salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp (30g) unsalted butter
- 2 brown onions, cut into 1 cm (1/2″) squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm (0.8″) squares
- 2 tomatoes, cut into 8 wedges then in half
- 1/4 cup Hungarian-style paprika (sub ordinary paprika, Note 2)
- 1 tsp caraway seeds (optional, Note 3)
- 1 bay leaf
- 1 litre / 4 cups low-sodium beef stock/broth
- 2 carrots, peeled and cut into quarters lengthwise then into 1 cm (0.4″) pieces
- 2 potatoes, cut into 1.2 cm (1/2″) cubes
- 1 tbsp finely chopped parsley (optional garnish)
Directions:
Preheat your oven to 180°C/350°F (160°C fan). If you prefer, you can also use a slow cooker or stove for this recipe. The oven method is the easiest!
Season the beef by tossing it with half the salt and pepper.
In a large oven-proof Dutch oven, heat the olive oil and melt the butter over high heat. Add the onions and sauté for about 6 minutes until they turn light golden on the edges.
Add the seasoned beef to the pot and stir until it goes from red to brown, about 2 minutes. It doesn’t need to be golden, just browned on the outside.
Mix in the garlic, capsicum, and tomato. Stir for another 3 minutes, allowing the tomato to break down.
Add the paprika, optional caraway seeds, and bay leaf. Stir for 30 seconds to release the spices’ aroma.
Pour in the beef stock, stirring everything together. Bring it to a gentle simmer, then cover with a lid and transfer to the oven for 1.5 hours.
After 1.5 hours, your beef should be getting tender but not yet falling apart. Stir in the carrots and potatoes, then cover and return to the oven for another 30 minutes. If the beef needs more time, keep it in the oven for an additional 10 minutes at a time until it’s “fall-apart” tender.
Serve the goulash in deep bowls and sprinkle with parsley. Pair it with bread for dipping, or enjoy it on its own!
How to Enjoy Goulash
This stew is perfect for casual family dinners or a cozy night in. Serve it with crusty bread to soak up the flavorful broth, or even alongside a green salad for a nice balance. Leftovers make for amazing next-day meals, too!
Storing Your Goulash
Leftover goulash can easily be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of water if it thickens too much. You can also freeze it for up to 3 months , just be sure to let it cool completely before sealing in a freezer-safe container.
Tips for the Best Goulash
- For added depth of flavor, sear the beef in batches instead of overcrowding the pot.
- Don’t skip the bay leaf; it adds a subtle fragrance that enhances the whole dish.
- Feel free to add a pinch of cayenne pepper for a spicy twist!
Variations on Goulash
If you want to switch things up, consider adding root vegetables like parsnips or replacing the potatoes with sweet potatoes for a different taste. You can also make a vegetarian version by replacing beef with hearty mushrooms or a mix of beans.
FAQs
1. Can I make goulash in a slow cooker?
Yes, you can! After browning the beef and cooking the onions, transfer everything to a slow cooker and cook on low for 6-8 hours or until the beef is tender.
2. What kind of paprika should I use?
For authentic flavor, Hungarian-style paprika is preferred. However, regular paprika will work in a pinch.
3. Can I make this recipe ahead of time?
Absolutely! Goulash often tastes even better the next day, as the flavors have more time to meld. Just make sure to store it properly.
Enjoy gathering around a steaming pot of homemade goulash and let its heartwarming aroma fill your home!