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Jessica T. Brown

Hungarian Goulash Stew

A rich, comforting Hungarian beef stew infused with paprika, tender beef, and wholesome vegetables, offering high protein, fiber, and heartwarming flavor in every bite. Perfect for weeknight dinners or meal prep, this recipe transforms simple ingredients into a soul-satisfying dish
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Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings: 5
Course: Main Course
Cuisine: European, Hungarian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 kg 2 lbs beef chuck, cut into 1.5-inch (3.5 cm) cubes
  • 1 ¾ teaspoons kosher salt divided
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons 30 g unsalted butter
  • 2 medium brown onions diced into small squares (about ½-inch pieces)
  • 5 cloves garlic finely minced
  • 2 bell peppers 1 red, 1 yellow, chopped into bite-sized chunks (approx. ¾-inch pieces)
  • 2 fresh tomatoes sliced into wedges, then halved
  • ¼ cup Hungarian sweet paprika or substitute mild paprika
  • 1 teaspoon caraway seeds optional, for traditional flavor
  • 1 bay leaf
  • 4 cups 1 liter low-sodium beef stock or broth
  • 2 carrots peeled, sliced lengthwise into quarters, then cut into small chunks
  • 2 medium potatoes peeled and diced into ½-inch cubes
  • 1 tablespoon fresh parsley finely chopped (optional garnish)

Equipment

  • 1 Dutch Oven (large, oven-safe)
  • 1 Chef’s Knife
  • 1 Wooden Spoon
  • 1 Slow Cooker (optional)
  • 1 Meat Thermometer (optional)

Method
 

  1. Prepare and Season the Beef: Pat the beef cubes dry with a paper towel to remove excess moisture, which helps them brown better. Toss the beef with half of the salt and all the black pepper, coating the pieces evenly. Set aside while you prepare the vegetables.
  2. Build a Flavorful Base: Heat olive oil and butter together in a large, heavy-bottomed Dutch oven over medium-high heat. Once hot, add the diced onions and sauté for about 6–7 minutes, stirring frequently, until they become soft and start to turn light golden around the edges. This creates the sweet, rich base flavor for the stew.
  3. Sear the Beef: Increase the heat slightly, then add the seasoned beef cubes to the pot. Stir for 2–3 minutes, just until the exterior turns from red to brown. You don’t need a deep crust; this step simply enhances the stew’s flavor.
  4. Add Vegetables and Aromatics: Mix in the minced garlic, chopped bell peppers, and tomato wedges. Cook for about 3–4 minutes, stirring occasionally, until the tomatoes begin to break down, releasing their natural juices to enrich the broth.
  5. Season with Spices: Sprinkle in the sweet paprika and optional caraway seeds, then drop in the bay leaf. Stir well for about 30 seconds, allowing the spices to bloom and release their aroma before adding any liquid.
  6. Simmer in the Oven: Pour in the beef stock and stir to combine. Bring the mixture to a gentle simmer, then cover the Dutch oven with a tight-fitting lid. Transfer it to a preheated oven at 350°F (180°C), or 320°F (160°C fan), and cook for 90 minutes. This slow, moist heat tenderizes the beef beautifully.
  7. Add Root Vegetables: After the first stage of cooking, check the beef—it should be soft but not yet falling apart. Stir in the diced carrots and potatoes, making sure they’re submerged in the broth. Cover and return to the oven for another 30–40 minutes, until the beef is fork-tender and the vegetables are cooked through.
  8. Finish and Serve: Remove the bay leaf and taste for seasoning, adding more salt or pepper if needed. Ladle the goulash into bowls, sprinkle with fresh parsley, and serve hot. Pair with crusty bread for dunking, or serve over buttered noodles for a heartier meal.

Notes

  • Beef Cuts: Chuck roast is ideal for its marbling, which keeps the meat tender. You can also use boneless beef shank, beef cheeks, or brisket for similar results.
  • Paprika Choice: Hungarian sweet paprika is traditional and gives a deep, slightly sweet flavor. Avoid hot paprika unless you want a spicier dish.
  • Cooking Methods: While the oven is the easiest for even heat, you can cook on a stovetop over very low heat for about 2 hours (stirring occasionally), or use a slow cooker on low for 6 hours, adding potatoes and carrots in the last 2 hours.
  • Make-Ahead Friendly: Goulash tastes even better after resting overnight in the fridge. The flavors meld beautifully, making it a perfect meal-prep dish.
  • Storage: Store leftovers in airtight containers for up to 4–5 days in the fridge or freeze for up to 3 months. Reheat gently to keep the meat tender.