Traditional Hungarian Beef Goulash Stew
Immerse yourself in the hearty, soul-warming flavors of Traditional Hungarian Beef Goulash Stew, a culinary classic straight from the heart of Central Europe. This rich, savory stew combines tender chunks of seared beef chuck, golden caramelized onions, and a vibrant medley of carrots, potatoes, and red bell peppers, all simmered to perfection in a paprika-infused broth. The key to its authentic flavor lies in the generous use of Hungarian sweet paprika, complemented by earthy caraway seeds and aromatic garlic. Slow-cooked for maximum depth and served piping hot, this comforting dish is ideal for cozy nights and pairs beautifully with crusty bread or buttery egg noodles. Easy to make yet bursting with rustic charm, this one-pot meal is a celebration of old-world cooking at its finest—perfect for family dinners or casual gatherings.
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Recipe Information
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 large yellow onions, finely chopped
- 3 cloves garlic cloves, minced
- 3 medium carrots, sliced
- 4 medium potatoes, peeled and cubed
- 1 large red bell pepper, diced
- 2 tbsp tomato paste
- 3 tbsp paprika (preferably Hungarian sweet paprika)
- 1 tsp caraway seeds
- 4 cups beef broth
- 2 tbsp vegetable oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the cubed beef in batches, searing on all sides for 3-4 minutes per side. Remove the browned beef and set aside.
Lower the heat to medium and add the chopped onions to the pot. Cook for about 5-7 minutes, stirring occasionally, until softened and lightly golden.
Add the minced garlic and cook for an additional minute, stirring to prevent burning.
Stir in the paprika, tomato paste, and caraway seeds, cooking for 1-2 minutes to bloom the spices and release their aroma.
Return the browned beef to the pot, along with any juices it has released.
Pour in the beef broth and bring the mixture to a gentle simmer. Cover the pot and cook on low heat for about 60 minutes, stirring occasionally.
Add the sliced carrots, cubed potatoes, and diced red bell pepper to the pot. Stir to combine. Cover and continue cooking for an additional 45-60 minutes, or until the beef and vegetables are tender.
Season with salt and black pepper to taste, adjusting as needed.
Serve hot, garnished with fresh chopped parsley. Goulash is excellent when served with crusty bread or over noodles.
Nutrition Facts
Calories |
3586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.8 g | 275% | |
| Saturated Fat | 78.1 g | 390% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6690 mg | 291% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 45.0 g | ||
| Protein | 199.2 g | 398% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 38.4 mg | 213% | |
| Potassium | 8946 mg | 190% | |
*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.
