Hungarian Goulash Beef Stew (Print)
Tender beef simmered in paprika-spiced broth with potatoes and carrots makes for a hearty Hungarian favorite.
# Ingredients:
→ Base
01 -
1 tablespoon unsalted butter
02 -
1 medium onion, finely diced
03 -
3 garlic cloves, minced
→ Spices and Seasoning
04 -
1.5 tablespoons Hungarian paprika
05 -
1.5 teaspoons caraway seeds, lightly crushed
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
08 -
2 bay leaves
→ Meat and Thickener
09 -
680 grams stewing beef, cut into 2.5 cm cubes
10 -
3 tablespoons all-purpose flour
→ Liquids and Vegetables
11 -
480 ml beef broth
12 -
425 grams canned diced tomatoes
13 -
2 cups carrots, thickly sliced
14 -
3 cups potatoes, cubed
15 -
1 red bell pepper, sliced (optional)
# Steps:
01 -
Place the beef cubes in a bowl and sprinkle with flour. Toss to ensure all pieces are evenly coated.
02 -
In a medium-sized Dutch oven or heavy pot, melt butter over medium heat. Add diced onion and sauté until translucent. Stir in garlic, paprika, and caraway seeds. Cook, stirring, for 30 seconds until fragrant.
03 -
Add the floured beef cubes to the pot. Cook on all sides for about 3 minutes, turning to achieve an even sear.
04 -
Pour in the beef broth, scraping the pot bottom with a wooden spoon to release any browned bits. Stir in diced tomatoes, potatoes, carrots, bay leaves, red bell pepper if using, salt, and pepper. Mix thoroughly to combine.
05 -
Bring to a gentle simmer over medium-low heat. Cover and cook for 90 minutes or until the beef is fork-tender and vegetables are cooked through.
# Notes:
01 -
Using high-quality Hungarian paprika ensures authentic depth of flavor.
02 -
For a thicker texture, simmer uncovered during the last 15 minutes.