Name: Hungarian Goulash (Beef Stew) Recipe
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Cuisine: Hungarian
Ingredients: 1 kg beef chuck, cut in 3.5cm cubes; 1 3/4 tsp cooking salt / kosher salt; 1 tsp black pepper; 1 tbsp extra virgin olive oil; 2 tbsp unsalted butter; 2 brown onions, cut into 1cm squares; 5 garlic cloves, finely minced; 2 capsicum/bell peppers (1 red and 1 yellow), cut into 2 cm squares; 2 tomatoes, cut into 8 wedges then halved; 2 carrots, peeled, cut in quarters lengthwise then into 1cm pieces; 2 potatoes, cut into 1.2cm cubes; 1/4 cup Hungarian-style paprika; 1 tsp caraway seeds (optional); 1 bay leaf; 1 litre low-sodium beef stock/broth; 1 tbsp finely chopped parsley (optional)

If you're craving rich, comforting flavors that hug you from the inside out, this Hungarian Goulash (Beef Stew) Recipe is just what you need. Slow-cooked beef infused with paprika and tender veggies makes for a heartwarming meal you'll want to make again and again. Let me walk you through how easy it is to bring this classic dish to your kitchen!

Hungarian Goulash - A large white pot filled with rich brown stew that has a thick, glossy texture. Floating in the stew are several chunks of dark brown meat and medium-sized pieces of carrots, light orange in color. There are small bits of green herbs sprinkled on top, adding contrast, and a bronze ladle is scooping up some stew, showing the mix of meat, carrots, and sauce in detail. The stew looks hearty and well-cooked, set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hungarian Goulash (Beef Stew) Recipe
Top Tip
How to Serve Hungarian Goulash (Beef Stew) Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hungarian Goulash (Beef Stew) Recipe

Why You'll Love This Recipe

This Hungarian Goulash (Beef Stew) Recipe is one of those meals that feels like a warm hug on a chilly day. I fell in love with it the first time I tried it because it balances bold paprika flavors without overwhelming heat—just pure comfort. Whether you’re newbie to Hungarian cooking or a seasoned stew lover, this recipe is straightforward and incredibly rewarding.

Deep, authentic flavor: Using Hungarian-style paprika and slow cooking brings out a rich, smoky sweetness that defines traditional goulash.
Simple ingredients: You probably already have most in your pantry and fridge, so it’s a perfect weeknight or weekend meal.
Versatile cooking methods: You can make it in the oven, stove, or slow cooker, adapting easily to your kitchen setup.
Leftover magic: This stew tastes even better the next day after flavors mingle, making it easy to meal prep.

Hungarian Goulash - A large white pot filled with rich, dark red stew showing chunks of tender brown beef, orange and yellow diced vegetables, and small pieces of red pepper, all mixed in a thick sauce. A golden spoon rests inside the pot, partially submerged in the stew. Two pieces of crusty bread with a golden-brown top are placed near the pot. Bright red and orange autumn leaves decorate the background, which is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe combines classic Hungarian spices with hearty veggies and quality beef. The ingredients come together for a perfectly balanced stew, rich in flavor, texture, and heartiness. Grab the right paprika and a good cut of beef to make your goulash truly shine.

Hungarian Goulash - Flat lay of fresh beef chuck cubes with rich deep red color and marbled fat, bright red and vibrant yellow bell peppers cut into neat squares, plump red tomato wedges showing juicy flesh, peeled orange carrots sliced lengthwise revealing smooth surfaces, creamy white potatoes in clean cubes, glossy brown onions diced into small squares, scattered rustic caraway seeds with textured brown appearance, and a fresh sprig of bright green parsley with delicate leaves, all arranged naturally with some overlapping and space in between to highlight textures and colors, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Beef chuck: I find chuck really forgiving with slow cooking—it gets beautifully tender without drying out.
Salt & pepper: Simple seasoning that enhances the natural beef flavor; kosher salt works great here.
Extra virgin olive oil & unsalted butter: The combo adds depth with butter’s richness and olive oil’s fruitiness for sautéing.
Brown onions: Their sweetness emerges when lightly caramelized, setting the stew’s flavor base.
Garlic cloves: Fresh garlic adds just the right punch, never overpowering, just warming the soul.
Capsicum/bell peppers: Red and yellow peppers add color and a subtle sweetness that breaks up the richness.
Tomatoes: They soften and melt into the sauce, giving it a nice tang and body.
Hungarian-style paprika: This is the star spice here; smoother and less smoky than the hot stuff, it adds vibrant flavor and color.
Caraway seeds: Optional but traditional – brings a slight anise note that’s really interesting.
Bay leaf: Infuses a subtle herbaceous layer to the stew as it cooks low and slow.
Beef stock/broth: Low-sodium is best so you can control the salt with the seasoning.
Carrots: Add sweetness and texture, balancing the savory beef.
Potatoes: They soak up the stew’s flavors and create a hearty finish.
Parsley: A fresh sprinkle on top brightens the entire dish just before serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to stick to the classic base but sometimes I like to tweak things based on what’s in my pantry or my mood that day. You should definitely make this Hungarian Goulash (Beef Stew) Recipe your own!

Variation: When I don’t have fresh tomatoes, I swap in a bit of canned crushed tomatoes—works just as well and actually deepens the sauce a little more.
Dietary tweak: Substitute the beef with mushrooms for a vegetarian twist; it won’t be traditional, but it’s super comforting.
Spicing it up: If you like heat, add a pinch of smoked paprika or chili flakes, but go easy—I’ve found the Hungarian paprika gives plenty of flavor without making it spicy.

Step-by-Step: How I Make Hungarian Goulash (Beef Stew) Recipe

Step 1: Seasoning the Beef with Love

Start by tossing your beef chuck cubes with half the salt and pepper. This simple step is key so the meat starts building flavor right away. Don’t worry about seasoning too aggressively yet—more salt is added later.

Step 2: Sauté Your Onions to Golden Perfection

Heat your olive oil and butter in a large ovenproof Dutch oven over high heat. When warm, add the onions and cook for about 6 minutes until they turn light golden at the edges. This caramelization adds sweetness that balances the paprika’s tang perfectly.

Step 3: Brown the Beef (But Don't Expect Crispy!)

Stir the beef into the onions and cook for about 2 minutes until the edges lose that raw redness. It won’t go crispy or deeply browned like a steak—that’s totally normal. This step just seals in the juices and starts layering flavor.

Step 4: Add the Veggies and Spice It Up

Throw in the garlic, bell peppers, and tomatoes. Stir them for about 3 minutes as the tomatoes start breaking down and everything softens nicely. Then sprinkle over the paprika, caraway seeds if using, and bay leaf—stir a quick 30 seconds so the spices bloom in the heat.

Step 5: Simmer and Slow Cook in the Oven

Pour in the beef stock, give everything a good stir, and bring to a simmer on the stove. Cover with a lid and transfer to the preheated oven at 180°C/350°F. Let it cook low and slow for about 1½ hours. Your kitchen will start smelling incredible, trust me!

Step 6: Add the Root Veggies and Finish Cooking

After the first cook, test the beef tenderness—it should be tender but not falling apart yet. Add in the carrots and potatoes, stir, then cover and return the pot to the oven for another 30 minutes. The beef should now be melt-in-your-mouth perfect. If it’s not quite there, just keep checking every 10 minutes.

Step 7: Serve and Garnish

Dish the goulash into bowls and sprinkle with some finely chopped parsley. I love serving this with crusty bread or cheese bread to soak up the luscious sauce—it’s a total crowd pleaser!

Top Tip

After making this Hungarian Goulash (Beef Stew) Recipe a handful of times, I’ve realized a few essentials really make it shine. These tips save frustration and make sure your stew emerges perfectly every time.

Patience is key: Don't rush the slow-cook phase — letting the beef and veggies mingle over time develops those signature deep flavors.
Choose your paprika wisely: Hungarian-style paprika is your secret to authentic flavor. Avoid anything labeled "hot" unless you want serious heat.
Don’t skip browning the onions: Taking the time here adds sweetness and complexity that sets the base for the stew.
Use an ovenproof pot if possible: Oven cooking gives lovely caramelization without burning—stove top works but watch the heat closely.

How to Serve Hungarian Goulash (Beef Stew) Recipe

Garnishes

I’m a parsley fan for finishing this stew because it adds a burst of fresh color and herby brightness, but a dollop of sour cream on top is also divine if you want a creamy tang. Sometimes, I even sprinkle a little smoked paprika for a pop of color and a subtle smoky flavor.

Side Dishes

I usually keep sides simple and hearty—crusty bread or cheese bread is my go-to for dipping. Sometimes I serve it alongside buttered egg noodles, or even a simple cucumber salad for a crisp, refreshing contrast to the rich stew.

Creative Ways to Present

For festive dinners, I’ve ladled this goulash over creamy polenta or even layered it inside a hollowed-out rustic bread bowl. You can dress it up for guests and it always wows—comfort food with a touch of style!

Make Ahead and Storage

Storing Leftovers

After tasting it fresh, I usually let leftovers chill overnight in an airtight container. The flavors deepen beautifully, and it keeps well for 4 to 5 days in the fridge. Just give it a quick stir before reheating.

Freezing

This stew freezes like a dream. Portion it into freezer-safe containers, and it will keep for up to 3 months. When defrosted, the texture holds up well, and all those rich flavors are still vibrant.

Reheating

I prefer gently reheating on the stove over low heat to avoid toughening the beef. Add a splash of water or stock if it’s too thick. Microwave works too, but stirring occasionally helps keep it evenly heated.

Frequently Asked Questions:

Can I use a slow cooker for Hungarian goulash?

Absolutely! I often use the slow cooker when I want to set it and forget it. Cook the beef with onions and spices on low for 6 hours, add potatoes and carrots halfway through, then cook for 2 more hours. It’s less caramelized than oven cooking but still delicious.

What cut of beef works best?

Beef chuck is my favorite because it’s well-marbled and becomes very tender during slow cooking. Osso bucco and beef cheeks also work great if you want a richer stew. Avoid very lean cuts as they can dry out.

Do I need Hungarian paprika or can I substitute?

Hungarian-style paprika offers an authentic flavor that’s smooth and slightly sweet. If you don’t have it, ordinary sweet paprika works but avoid hot or smoked varieties unless you want to alter the intended flavor profile.

How can I tell when the beef is done?

The beef is done when it’s tender enough to pierce easily with a fork but still holds its shape slightly. If it starts falling apart, that’s fine as well—just make sure it’s cooked through and juicy, not dry.

Final Thoughts

Hungarian Goulash (Beef Stew) Recipe holds a special place in my kitchen because it’s not just food—it’s an experience. Each simmering pot fills the house with warmth and tradition, and sharing it with friends feels like passing down a little piece of history. I hope you give it a try and find the same comfort and joy in every satisfying spoonful.