Description
A delicious Hungarian beef stew rich in flavor and protein, perfect for family gatherings.
Ingredients
Scale
- 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