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Classic Hungarian Beef Goulash Stew with Paprika

Hungarian beef goulash simmers beef chuck with sweet Hungarian paprika, caraway, potatoes, and carrots until tender. Browning the beef and slowly simmering the stew build a rich broth and hearty texture.
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Prep Time 25 minutes
Cook Time 3 hours 9 minutes
Resting 10 minutes
Total Time 3 hours 44 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Hungarian
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck cut into 1 1/2-inch cubes
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 yellow onions large, chopped
  • 3 tbsp sweet Hungarian paprika
  • 1 tsp caraway seeds lightly crushed
  • 3 cloves garlic minced
  • 1 green bell pepper chopped
  • 1 can (14.5 oz) diced tomatoes undrained
  • 4 cups low-sodium beef broth
  • 1 bay leaf
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces
  • 3 carrots medium, cut into 1/2-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry and season it all over with the salt and pepper.
  2. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches, turning until browned on several sides, about 6 to 8 minutes per batch.
  4. Transfer the browned beef to a plate.
  5. Add the onions to the pot and cook over medium heat, stirring often, until softened and lightly golden, 8 to 10 minutes.
  6. Remove the pot from the heat and stir in the paprika and caraway seeds for 30 seconds.
  7. Return the pot to medium heat, stir in the garlic and bell pepper, and cook for 2 minutes.
  8. Add the tomatoes and cook for 2 more minutes.
  9. Stir in the beef broth and bay leaf.
  10. Return the beef and any accumulated juices to the pot.
  11. Bring the stew to a gentle simmer.
  12. Cover and cook over low heat at a gentle simmer until the beef is nearly fork-tender, 1 3/4 to 2 1/4 hours.
  13. Stir in the potatoes and carrots, cover, and simmer until the beef is fork-tender and the vegetables are tender, 30 to 40 minutes.
  14. Remove the bay leaf.
  15. Let the stew rest off the heat for 10 minutes before serving.

Notes

For better browning, avoid crowding the beef while cooking it in batches. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. For a lower-carb variation, replace the potatoes with cauliflower.