Paleo Hungarian Beef Gulasch
Embark on a savory journey with this Paleo Hungarian Beef Gulasch, a hearty and wholesome twist on the classic comfort food. This paleo-friendly stew features tender chunks of beef chuck simmered to perfection with vibrant vegetables like carrots, parsnips, and red bell peppers, all infused with the rich, smoky depth of sweet Hungarian paprika and fresh herbs. The recipe swaps traditional oils for nutrient-rich coconut oil, making it both flavorful and accommodating to paleo diets. Perfect for warming up on chilly evenings, this slow-cooked masterpiece is as nutritious as it is indulgent, offering a gluten-free, grain-free, and dairy-free meal that’s bursting with authentic Hungarian flavors. Serve it hot for a soul-satisfying feast your whole family will love!
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons coconut oil
- 2 large yellow onions
- 1 large red bell pepper
- 4 cloves garlic cloves
- 2 tablespoons tomato paste
- 3 tablespoons sweet Hungarian paprika
- 3 cups beef broth
- 2 leaves bay leaves
- 4 sprigs fresh thyme
- 2 medium carrot
- 1 medium parsnip
Instructions
Cut the beef chuck into 1-inch chunks. Season with salt and black pepper.
Heat 2 tablespoons of coconut oil in a large pot over medium-high heat. Add the beef in batches, browning each side. Remove and set aside.
Chop the onions and red bell pepper. Mince the garlic.
In the same pot, add the remaining 1 tablespoon of coconut oil, followed by the onions and red bell pepper. Sauté until onions are translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute.
Add the tomato paste and Hungarian paprika to the pot, stirring to coat the vegetables evenly.
Return the browned beef to the pot along with any accumulated juices. Pour in the beef broth.
Add the bay leaves and thyme sprigs. Stir to combine.
Bring the mixture to a simmer. Cover the pot and reduce heat to low. Let it cook gently for 1 hour.
Peel and chop the carrots and parsnip into bite-sized pieces.
Add the carrots and parsnip to the pot. Cook for an additional 30-45 minutes, or until vegetables and beef are tender.
Taste and adjust the seasoning if necessary. Remove bay leaves and thyme sprigs before serving.
Serve hot, garnished with fresh herbs if desired.
Nutrition Facts
Calories |
2887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.5 g | 216% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 835 mg | 278% | |
| Sodium | 8630 mg | 375% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 29.7 g | 106% | |
| Total Sugars | 34.7 g | ||
| Protein | 258.2 g | 516% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 421 mg | 32% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 5622 mg | 120% | |
*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.
