Description
A hearty traditional Hungarian beef stew, rich in paprika and slow-cooked to tender perfection with beef, vegetables, and aromatic spices. Perfect as a comforting main course served with bread for soaking up the delicious sauce.
Ingredients
Scale
Meat and Seasoning
- 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
Vegetables
- 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
Spices and Broth
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds (optional)
- 1 bay leaf
- 1 litre low-sodium beef stock/broth
Garnish
- 1 tbsp finely chopped parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F), using 160°C (320°F) fan setting if available. This will ensure even cooking of the stew.
- Season Beef: Toss the beef cubes with half the salt and pepper to distribute seasoning evenly over the meat.
- Cook Onions: Heat olive oil and melt butter in a large oven-proof Dutch oven over high heat. Add onions and cook for about 6 minutes until edges turn light golden, adding flavor and sweetness.
- Brown Beef: Add the seasoned beef to the pot and stir for about 2 minutes until the exterior changes color from red to brown. It won’t brown deeply, which is expected.
- Add Vegetables: Stir in garlic, capsicum, and tomatoes. Cook for 3 minutes until tomatoes mostly break down, imparting body and flavor to the stew.
- Add Spices: Mix in Hungarian paprika, caraway seeds if using, and bay leaf. Stir for 30 seconds to toast the paprika and release aromas.
- Simmer and Slow Cook: Pour in the beef stock and stir to combine. Bring the mixture to a simmer on the stovetop, then cover with a lid and transfer the pot to the preheated oven. Cook for 1 hour and 30 minutes, allowing the meat to become tender and flavors to meld.
- Add Root Vegetables: Stir in the carrots and potatoes into the stew. Return the pot, covered, to the oven and continue cooking for another 30 minutes. The beef should now be very tender, nearly falling apart. If needed, continue cooking in 10-minute increments until desired tenderness is achieved.
- Serve: Ladle the goulash into bowls and sprinkle with finely chopped parsley if desired. Serve hot, optionally with bread to soak up the rich sauce.
Notes
- Beef Substitutes: Beef osso bucco, beef cheeks, gravy beef, or brisket can be used, though leaner cuts may affect richness.
- Paprika Choice: Use Hungarian or Hungarian-style paprika for smooth, mild flavor. Avoid hot paprika as the recipe already uses a generous amount.
- Caraway Seeds: Traditional in Hungarian goulash but optional; they add a subtle earthy note.
- Cooking Methods: Oven baking is preferred for caramelization; alternatively low stove heat or slow cooker can be used (slow cooker: 6 hours low, add veggies last 2 hours).
- Leftovers improve with time and keep well refrigerated for up to 5 days or frozen for 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 110 mg
