Paleo Hungarian Beef Goulash
Warm and comforting, this Paleo Hungarian Beef Goulash is a hearty, flavor-packed dish that stays true to traditional Hungarian flavors while embracing paleo-friendly ingredients. Tender cubes of beef chuck are simmered in a rich broth seasoned with smoky paprika, aromatic caraway seeds, and a blend of vibrant vegetables like carrots, onions, and bell peppers. Coconut oil takes the place of traditional fats for a healthier spin, and this one-pot meal is slow-cooked to perfection, resulting in beef so tender it practically melts in your mouth. Ready in just over two hours, this goulash is perfect for cozy nights and is naturally gluten-free and dairy-free. Serve it with a sprinkle of fresh parsley to add brightness, and watch it quickly become a family favorite. Keywords: Paleo goulash, Hungarian beef goulash, Paleo stew recipe, healthy comfort food, gluten-free dinner ideas.
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Recipe Information
Ingredients
- 2 pounds Beef chuck
- 3 tablespoons Coconut oil
- 2 large Onions, diced
- 4 Garlic cloves, minced
- 3 medium Carrots, sliced
- 1 large Red bell pepper, diced
- 3 tablespoons Tomato paste
- 4 cups Beef broth
- 3 tablespoons Paprika
- 1 teaspoon Ground caraway seeds
- 2 Bay leaves
- 2 teaspoons Sea salt
- 1 teaspoon Black pepper, ground
- 2 tablespoons Fresh parsley, chopped
Instructions
1. Cut the beef chuck into 1-inch cubes, trimming excess fat.
2. Heat 2 tablespoons of coconut oil in a large pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
3. Reduce the heat to medium and add the remaining tablespoon of coconut oil. Add diced onions and sauté for about 5 minutes or until translucent.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Add the sliced carrots and diced red bell pepper. Sauté for 3-4 minutes until the vegetables start to soften.
6. Stir in the tomato paste, mixing until the vegetables are well coated.
7. Return the beef to the pot and pour in the beef broth.
8. Sprinkle paprika, ground caraway seeds, sea salt, and black pepper into the pot and mix well.
9. Add bay leaves and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beef is tender.
10. Remove bay leaves, taste, and adjust seasoning if necessary.
11. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.0 g | 218% | |
| Saturated Fat | 87.7 g | 438% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 11865 mg | 516% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 37.3 g | ||
| Protein | 260.6 g | 521% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 460 mg | 35% | |
| Iron | 40.6 mg | 226% | |
| Potassium | 5886 mg | 125% | |
*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.
