Description
A classic Hungarian beef stew featuring tender beef chunks slow-cooked with paprika, peppers, tomatoes, and root vegetables to create a richly flavored, comforting dish perfect for dinner.
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 and Spices
- 2 brown onions, cut into 1cm squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm squares
- 2 tomatoes, cut into 8 wedges then halved
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds (optional)
- 1 bay leaf
Liquids and Root Vegetables
- 1 litre beef stock/broth, low-sodium
- 2 carrots, peeled, cut into quarters lengthwise then into 1cm pieces
- 2 potatoes, cut into 1.2cm cubes
Garnish
- 1 tbsp finely chopped parsley (optional)
Instructions
- Preheat oven: Preheat oven to 180°C/350°F (160°C fan). An oven-proof dutch oven is preferred, though stove or slow cooker can be used.
- Season beef: Toss the beef cubes with half the salt and pepper evenly to season.
- Cook onion: Heat olive oil and melt butter in a large oven-proof dutch oven over high heat. Add onions and cook for 6 minutes until edges are light golden.
- Cook beef: Add the seasoned beef cubes and stir for about 2 minutes until the outside changes from red to brown but not golden brown.
- Add vegetables: Stir in garlic, capsicum, and tomatoes. Cook for 3 minutes until tomatoes mostly break down.
- Add spices: Mix in paprika, caraway seeds, and bay leaf for 30 seconds to release flavors.
- Slow cook: Pour in beef stock and stir to combine. Bring to a simmer, cover with lid, and transfer to the preheated oven. Cook for 1 hour 30 minutes.
- Add root vegetables: Remove from oven, stir in carrots and potatoes. Cover and return to oven for another 30 minutes, or until beef is fall-apart tender. If not tender enough, continue cooking in 10-minute increments.
- Serve: Ladle goulash into bowls and sprinkle with chopped parsley. Serve as is or with bread for dunking.
Notes
- Beef alternatives: Beef osso bucco, beef cheeks, gravy beef, or brisket can be used, though leaner cuts may affect tenderness.
- Paprika choice: Use Hungarian or Hungarian-style paprika for smooth, balanced flavor. Avoid hot paprika to prevent excessive spiciness.
- Caraway seeds are a traditional spice adding authentic central European flavor but are optional.
- Cooking methods: Oven method caramelizes edges for added flavor; stovetop requires ultra-low heat and frequent stirring; slow cooker requires longer times (6 hours low, then 2 hours after adding vegetables).
- Leftovers improve in flavor overnight and keep 4-5 days refrigerated or 3 months frozen.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
