Dairy-Free Hungarian Beef Goulash
Delight in the comforting, robust flavors of Dairy-Free Hungarian Beef Goulash—a classic dish with a wholesome twist. This rich, slow-simmered stew features tender beef chuck, hearty potatoes, and carrots, all infused with the smoky sweetness of paprika, earthy caraway seeds, and aromatic Herbs de Provence. A medley of onions, garlic, and red bell peppers adds depth, while beef broth ties the flavors together in a luscious, dairy-free gravy. Perfectly suited for feeding a crowd, this one-pot wonder is both nourishing and satisfying. Ready in two hours, it's an ideal choice for a cozy dinner or a make-ahead meal, offering a taste of Hungary that’s simple, flavorful, and allergen-friendly. Garnish with fresh parsley for an extra pop of color and serve piping hot for a dish guaranteed to impress!
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Recipe Information
Ingredients
- 2 pounds Beef chuck
- 2 large Onions
- 3 large Garlic cloves
- 1 medium Red bell pepper
- 3 tablespoons Tomato paste
- 2 tablespoons Sweet paprika
- 1 teaspoon Caraway seeds
- 4 cups Beef broth
- 2 Bay leaves
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Herbs de Provence
- 3 medium Carrots
- 4 medium Potatoes
Instructions
Cut the beef chuck into 1-inch cubes, ensuring any excess fat is trimmed.
Peel and thinly slice the onions. Mince the garlic cloves. Seed and chop the red bell pepper into small pieces.
Peel and chop the carrots into 1/2-inch rounds. Peel and cube the potatoes into 1-inch pieces.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the beef cubes, seasoning with salt and black pepper. Sear on all sides until browned, about 5-7 minutes. Remove beef from the pot and set aside.
In the same pot, add sliced onions, cooking until they become soft and translucent, approximately 5 minutes.
Add the minced garlic and chopped red bell pepper, stirring frequently for another 2 minutes until fragrant.
Mix in the tomato paste, sweet paprika, and caraway seeds, cooking for 1-2 minutes to enhance the spices' flavors.
Return the seared beef to the pot and stir well to coat with the spice mixture.
Pour in the beef broth and bring the mixture to a gentle boil.
Add bay leaves, Herbs de Provence, carrots, and potatoes to the pot.
Lower the heat and let the goulash simmer, covered, for 1.5 to 2 hours until the beef and vegetables are tender.
Adjust the seasoning with more salt and black pepper to taste before serving.
Remove and discard bay leaves before serving hot.
Optional: Garnish with fresh parsley for added color and flavor.
Nutrition Facts
Calories |
3365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.7 g | 216% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 9162 mg | 398% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 50.0 g | ||
| Protein | 271.3 g | 543% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 450 mg | 35% | |
| Iron | 41.3 mg | 229% | |
| Potassium | 8080 mg | 172% | |
*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.
