Beef Vegetable Goulash
Warm, hearty, and packed with bold flavors, this Beef Vegetable Goulash is the ultimate comfort food that brings a taste of Eastern Europe to your table. Tender chunks of beef chuck are seared to perfection, then simmered low and slow in a rich broth infused with sweet paprika, tomato paste, and aromatic garlic. A savory medley of carrots, potatoes, and bell peppers adds wholesome texture and earthy sweetness to this one-pot wonder. Perfect for cozy family dinners or meal prepping, this goulash is simple to make yet deeply satisfying. Serve it piping hot with a garnish of fresh parsley for a rustic, homestyle meal that will leave everyone asking for seconds. Ready in just over two hours, this hearty dish is a must-try for fans of comforting stews and vibrant flavors.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons sweet paprika
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 14-ounce can diced tomatoes (canned, with juices)
- 3 medium carrots (peeled and cut into chunks)
- 3 medium potatoes (peeled and cut into chunks)
- 1 large red bell pepper (sliced)
- 1 whole bay leaf
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the beef cubes with salt and black pepper. Sprinkle with all-purpose flour, ensuring the meat is evenly coated.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, about 3-4 minutes per side. Remove and set aside.
In the same pot, add the diced onion and sauté for 5 minutes, until softened. Add the minced garlic and cook for 1 more minute until fragrant.
Stir in sweet paprika and tomato paste, cooking for 1-2 minutes to release their flavors.
Deglaze the pot by adding the beef broth, scraping up any browned bits from the bottom with a wooden spoon. Add the browned beef back to the pot.
Stir in the canned diced tomatoes along with their juices. Add the carrots, potatoes, red bell pepper, and bay leaf.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Remove the bay leaf before serving. Taste and adjust seasoning if needed with more salt or pepper.
Ladle the goulash into bowls, garnish with fresh parsley, and serve hot.
Nutrition Facts
Calories |
3005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.4 g | 276% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5108 mg | 222% | |
| Total Carbohydrate | 91.9 g | 33% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 40.5 g | ||
| Protein | 197.6 g | 395% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 390 mg | 30% | |
| Iron | 32.3 mg | 179% | |
| Potassium | 5387 mg | 115% | |
*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.
