Whole30 Hungarian Beef Gulasch
Experience the rich, comforting flavors of this Whole30 Hungarian Beef Gulasch, a hearty, paleo-friendly twist on the classic European stew. Tender chunks of beef chuck roast are simmered to perfection in a vibrant blend of smoked paprika, caraway seeds, and garlic, creating a deeply flavorful base that pairs beautifully with the sweetness of sautéed onions and red bell peppers. Made entirely with Whole30-compliant ingredients, including beef broth and apple cider vinegar for a subtle tang, this gulasch is both nourishing and satisfying. Slow-cooked for maximum tenderness and infused with aromatic spices, this one-pot dish is perfect for cozy dinners or meal prep. Serve it steaming hot and savor the warmth of this wholesome, no-added-sugar comfort food.
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Recipe Information
Ingredients
- 2 pounds Beef chuck roast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 Onion, large
- 4 Garlic cloves
- 2 tablespoons Paprika
- 1 teaspoon Caraway seeds
- 2 tablespoons Tomato paste
- 3 cups Beef broth (Whole30-compliant)
- 2 Red bell peppers, sliced
- 1 tablespoon Apple cider vinegar
Instructions
Trim any excess fat from the beef chuck roast and cut it into 1.5-inch cubes. Season the beef cubes with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Add the beef cubes in batches to avoid overcrowding, and brown them on all sides. Transfer browned beef to a plate and set aside.
Reduce the heat to medium, and add the onions to the pot. Sauté for about 5 minutes, stirring occasionally until they begin to soften and turn translucent.
Mince the garlic cloves and add them to the onions, cooking for another 2 minutes until fragrant.
Stir in the paprika and caraway seeds, allowing the spices to heat for about 1 minute.
Add the tomato paste and cook for another 2 minutes, stirring to coat the onions and garlic.
Return the browned beef to the Dutch oven, mixing with the onion mixture. Pour in the beef broth, scraping up any browned bits from the bottom.
Bring the mixture to a simmer, cover, and reduce the heat to low. Let it cook for 1.5 hours, stirring occasionally.
After 1.5 hours, stir in the red bell peppers and continue to simmer, uncovered, for another 30 minutes until the beef is tender and the peppers are soft.
Finally, stir in the apple cider vinegar, adjust salt and pepper to taste, and let it heat through for an additional 5 minutes.
Serve the Hungarian Beef Gulasch hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
2836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.2 g | 275% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5536 mg | 241% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 26.3 g | ||
| Protein | 179.2 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 293 mg | 23% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 4631 mg | 99% | |
*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.
