Description
A traditional Hungarian beef stew, Goulash is a hearty, slow-cooked dish simmered with rich paprika, tender chunks of beef, and a medley of vegetables. This flavorful stew, made in a dutch oven and finished in the oven, offers a comforting and warming meal perfect for cozy dinners.
Ingredients
Scale
Beef and Seasonings
- 1 kg/2 lb beef chuck, cut into 3.5cm / 1.5″ cubes
- 1 3/4 tsp cooking salt / kosher salt
- 1 tsp black pepper
Cooking Fats
- 1 tbsp extra virgin olive oil
- 2 tbsp/30g unsalted butter
Vegetables
- 2 brown onions, cut into 1cm / 1/2″ squares
- 5 garlic cloves, finely minced
- 2 capsicums/bell peppers (1 red + 1 yellow), cut into 2 cm / 0.8″ squares
- 2 tomatoes, cut into 8 wedges then halved
- 2 carrots, peeled, cut in quarters lengthwise then into 1cm / 0.4″ pieces
- 2 potatoes, cut into 1.2cm / 1/2″ cubes
Spices and Herbs
- 1/4 cup Hungarian-style paprika (or ordinary paprika as a substitute)
- 1 tsp caraway seeds (optional)
- 1 bay leaf
- 1 tbsp finely chopped parsley (optional garnish)
Liquids
- 1 litre / 4 cups beef stock/broth, low-sodium
Instructions
- Preheat Oven: Preheat your oven to 180°C / 350°F (160°C fan). Although the oven method is recommended for ease, you can alternatively use a slow cooker or stovetop for cooking.
- Season Beef: Toss the beef cubes with half of the salt and pepper to season evenly before cooking.
- Cook Onion: In a large oven-proof dutch oven, heat the olive oil and melt the butter over high heat. Add the chopped onions and cook for about 6 minutes until the edges start turning light golden.
- Brown Beef: Add the seasoned beef to the pot and stir continuously for around 2 minutes until the outside changes from red to brown. Note that it won’t get golden brown, which is normal for this dish.
- Add Vegetables: Incorporate the minced garlic, chopped capsicum, and tomatoes into the pot. Stir the mixture for 3 minutes to allow the tomatoes to break down mostly.
- Add Spices: Sprinkle in the Hungarian paprika, caraway seeds (if using), and add the bay leaf. Stir everything together for about 30 seconds to release the flavors.
- Slow Cook: Pour in the beef stock and stir to combine. Bring the mixture to a simmer, then cover with a lid and transfer the dutch oven to the preheated oven. Cook for 1.5 hours to allow flavors to develop and beef to become tender.
- Add Root Vegetables: After 1.5 hours, check the beef’s tenderness – it should be tender but not falling apart. Add the carrot and potato pieces to the pot, stir them in, cover again, and return to the oven for another 30 minutes. The beef should now be very tender and fall-apart soft. If not, cook in 10-minute increments until the desired tenderness is achieved.
- Serve: Once ready, ladle the goulash into bowls. Sprinkle with chopped parsley for garnish if desired. Serve as is or with optional bread for dunking, such as cheese bread.
Notes
- Note 1: Use beef chuck cut into uniform cubes to ensure even cooking and tenderness.
- Note 2: Hungarian-style paprika adds authentic flavor and vibrant color; substitute with regular paprika if unavailable.
- Note 3: Caraway seeds are optional but add a traditional aromatic touch to the dish.
- Note 4: Cooking in the oven is easiest and best for even slow cooking, but stovetop or slow cooker methods can also be used.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Stew
- Method: Baking
- Cuisine: Hungarian
Keywords: goulash, Hungarian beef stew, slow cooked beef, paprika stew, traditional Hungarian recipe
