3 Day Goulash
Discover the ultimate comfort food with this slow-simmered 3 Day Goulash, a time-tested recipe that celebrates bold flavors and tender textures. Over the course of three days, layers of savory goodness develop as beef chuck, sweet paprika, caraway seeds, and a medley of aromatic vegetables meld together. Each step—browning the beef, caramelizing onions, and simmering with rich tomato broth—builds deeper flavors, while overnight rests allow the ingredients to harmonize perfectly. Featuring hearty potatoes, carrots, and bell peppers, this dish becomes irresistibly robust and perfectly tender. Ideal for meal prep or special gatherings, this goulash is best served with crusty bread or buttered noodles for a soul-warming dining experience.
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Recipe Information
Ingredients
- 2 lbs Beef chuck (cut into 1-inch cubes)
- 3 tbsp Olive oil
- 2 large Yellow onions (finely chopped)
- 4 Garlic cloves (minced)
- 3 tbsp Paprika (sweet or smoked)
- 1 tsp Caraway seeds
- 2 tbsp Tomato paste
- 14 oz Crushed tomatoes (canned)
- 4 cups Beef broth
- 3 large Russet potatoes (peeled and cut into bite-sized pieces)
- 3 medium Carrots (sliced into rounds)
- 1 large Red bell pepper (chopped)
- 2 Bay leaves
- 1.5 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Day 1: Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, making sure not to overcrowd the pan. Set the browned beef aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onions until softened and golden, about 8-10 minutes.
Add the minced garlic, paprika, and caraway seeds. Cook for 1 minute until fragrant.
Stir in the tomato paste and cook for 2-3 minutes to caramelize it. Add the crushed tomatoes and beef broth, scraping the bottom of the pot to deglaze.
Return the browned beef to the pot. Add the bay leaves, salt, and black pepper. Bring the mixture to a simmer, then reduce the heat to low. Cover and let simmer gently for 1.5 hours.
Remove the pot from heat, let it cool, and refrigerate overnight. This resting period helps deepen the flavors.
Day 2: Bring the pot back to a simmer over medium heat. Add the potatoes, carrots, and red bell pepper. Stir well to combine, ensuring the vegetables are submerged in the liquid.
Cover and simmer for an additional hour, or until the vegetables are tender and the beef is fork-tender.
Once cooked, cool the goulash to room temperature and refrigerate it overnight again for the flavors to meld even further.
Day 3: Reheat the goulash over low heat. Taste and adjust seasonings if necessary. Sprinkle with freshly chopped parsley before serving.
Serve hot with crusty bread or buttered noodles for a hearty, comforting meal.
Nutrition Facts
Calories |
3840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.4 g | 297% | |
| Saturated Fat | 80.8 g | 404% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 8424 mg | 366% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 56.6 g | ||
| Protein | 218.7 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 40.9 mg | 227% | |
| Potassium | 9669 mg | 206% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
