Hungarian Goulash Stew
Delicious Hungarian Goulash Stew with tender beef, potatoes, and carrots in a flavorful paprika broth. It's hearty and absolutely delicious!
Servings: 5
Calories: 539kcal
Cost: $30
Equipment
Ingredients
- 4 Tablespoons olive oil , divided
- 1.5 lbs beef chuck roast (700 grams)
- 2-3 Tablespoons all-purpose flour
- 2 medium yellow onions , finely diced
- 3 cloves garlic , minced
- 1 Tablespoons sweet paprika
- 1 teaspoon hot paprika
- 1/2 cup dry red wine optional (120 ml)*
- 3 Roma tomatoes , chopped
- 1 Tablespoon tomato paste
- ½ teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 2 bay leaves
- 6.5 cups low-sodium beef broth (1.5 liters)
- 4 medium carrots , peeled and chopped
- 1 large red bell pepper , finely chopped
- 3 small Yukon Gold Potatoes (about 400 grams or 1lb), cut into ½’’ cubes
- 1 small lemon
- 1/4 cup fresh chopped parsley
- Crusty artisan bread (white or rye) , for serving
Instructions
- Prep meat: Cut beef into bite-sizes pieces. Add to a bowl and season well with salt and pepper. Sprinkle flour on top, tossing until lightly coated.
- Sear meat: Heat 2 tablespoons oil in a Dutch oven or stock pot over medium-high heat. Add beef and sear, rotating after a minute or so, until browned on all sides (may need to cook in batches). Remove to a plate.
- Sauté onion: Add 2 more tablespoons oil to the pot over medium heat. Add onion and sauté for a few minutes, until transparent. Stir in garlic.
- Add red wine and let it simmer until it has reduced, about 5 minutes.
- Add broth and seasonings: Stir in chopped tomatoes, tomato paste, paprika, caraway seeds, marjoram and bay leaf. Pour in broth and return beef to the pot.
- Simmer: Bring stew to a boil, then cover, reduce heat to a simmer and cook 1 1/2 hours. Tastes broth and seasoning with salt and pepper, if needed. Stir in bell pepper, carrot, and potato and cook until tender, about 20-30 more minutes. Discard bay leaves. Add a squeeze of lemon to the soup pot, to taste, before serving.
- Serve each bowl garnished with a pinch of parsley. Serve with a slice of fresh crusty bread, for dipping.
Video
Notes
Yield: 10 cups. Serving Size: 2 cups stew.
Red Wine is optional. Leave it out if you want. I like the flavor depth it adds.
Make Ahead Instructions: The whole stew could be made days ahead of time and reheated.
Freezing Instructions: Freeze in a freezer safe container for up to 3 months.
Nutrition
Calories: 539kcal | Carbohydrates: 36g | Protein: 36g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 756mg | Potassium: 1993mg | Fiber: 7g | Sugar: 8g | Vitamin A: 10703IU | Vitamin C: 81mg | Calcium: 83mg | Iron: 5mg
Recipe Link
Recipe Video
