There is something undeniably comforting about a slow cooked stew that fills your home with the most incredible, savory aroma. This hearty beef goulash is a classic dish that balances tender, melt in your mouth beef with vibrant vegetables and the deep, smoky notes of paprika, making it the perfect meal for quiet evenings or gatherings with those you love.
Every spoonful offers a rich, warming experience that feels like a hug in a bowl, especially when served alongside a crusty piece of bread to soak up every last drop of the savory broth.
Recipe Details
- Flavor Profile: Deeply savory, smoky, and aromatic with a rustic depth from the paprika and beef broth.
- Textures: Incredibly tender, slow cooked beef paired with soft, fork tender potatoes and carrots.
- Total Active Time: Approximately 20 minutes of prep and stovetop work.
- Total Time: 2 hours and 20 minutes, including oven bake time.
- Difficulty: Easy, perfect for beginner cooks looking for a reliable, impressive result.
What You’ll Need
This recipe relies on a few high quality staples to build its signature flavor. You will be using a combination of lean beef chuck, a base of aromatic onions and garlic, colorful bell peppers, and a generous amount of Hungarian paprika to create the iconic, velvety sauce.
Ingredient Notes
- Beef Chuck – This cut is ideal for long, slow cooking because it has enough connective tissue to break down into a buttery, fall apart texture as it bakes.
- Hungarian-style Paprika – This is the soul of the dish. While ordinary paprika works, the Hungarian variety offers a more complex and authentic depth that balances perfectly with the beef.
- Beef Stock – Choosing a low sodium broth allows you to control the salt levels precisely, ensuring the finished stew is flavorful without being overpowering.
- Caraway Seeds – These provide a subtle, earthy, and slightly citrusy undertone that is traditional in this dish; they are optional but highly recommended for an authentic experience.
Add-ins and Substitutions
If you want to customize your stew, you can easily adapt the vegetables. While the peppers, carrots, and potatoes are classic, you could add parsnips for a touch of natural sweetness or include celery for a little extra crunch during the first stage of cooking. For a richer sauce, ensure your tomatoes are very ripe so they break down completely into the liquid.
How to Make Hearty Beef Goulash Recipe
Making this goulash is a straightforward process that focuses on building layers of flavor before letting the oven do the hard work for you.
- Start by preheating your oven to 180C/350F (160C fan).
- Season your cubed beef generously with half of your salt and pepper.
- In a large, oven-proof dutch oven, heat your oil and butter over high heat. Sauté the onions for 6 minutes until they reach a beautiful, lightly golden color.
- Add the beef, stirring occasionally for about 2 minutes to brown the outside of the meat.
- Incorporate the garlic, bell peppers, and tomatoes, stirring for 3 minutes until the tomatoes soften and begin to release their juices.
- Stir in the paprika, caraway seeds, and bay leaf, letting them toast for just 30 seconds to release their fragrant oils.
- Pour in the beef stock, bring the mixture to a gentle simmer, cover tightly, and bake in the oven for 1 1/2 hours.
- Carefully remove the lid, stir in your carrots and potatoes, and return the pot to the oven, covered, for another 30 minutes until everything is perfectly tender.
Pro Tip: For the best results, make sure your beef cubes are cut into uniform 3.5cm / 1.5 inch pieces. This ensures that every piece of meat cooks evenly and reaches that desired tender texture at the same time.
Recipe Tips
- Do not skip the browning step. Giving the beef a quick sear in the dutch oven creates a complex base of flavor that carries throughout the entire stew.
- Keep the lid on. The tight seal of a dutch oven is essential for trapping moisture and heat, which is exactly how you achieve that fall apart tenderness.
- Use a low sodium stock. Since the liquid reduces slightly during the cooking process, using a low sodium base ensures the salt concentration remains perfect without becoming too salty.
FAQs
Can I cook this on the stovetop instead?
While this method is specifically designed for the oven to ensure a consistent, even heat, you could simmer it on the lowest setting on your stovetop if necessary. However, the oven method provides a much more controlled environment for the meat to tenderize.
How do I know when the beef is done?
The beef is ready when it is completely tender and breaks apart easily when pressed with a fork. If it feels tough, simply give it another 10 to 15 minutes in the oven.
Serving Suggestions
Serve this goulash in wide, shallow bowls to show off the vibrant colors of the peppers and carrots. It pairs beautifully with a side of steamed egg noodles, a simple potato mash, or a thick slice of warm, crusty bread to scoop up the sauce. A sprinkle of fresh parsley right before serving adds a bright, herbal finish that cuts through the richness of the beef.
Make This Recipe in Advance
This dish is a wonderful candidate for making in advance, as the flavors often deepen and improve after sitting in the refrigerator overnight. You can prepare the entire recipe and store it in an airtight container for up to 3 days. When ready to serve, reheat it gently on the stovetop over low heat until it is warmed through. It can also be frozen for up to 3 months, though it is best to add fresh potatoes or carrots if you choose to reheat it after a long period in the freezer, as they can lose some texture during the thawing process.
• 1 kg/2 lb beef chuck (, cut in 3.5cm / 1.5″ cubes (Note 1))
• 1 3/4 tsp cooking salt / kosher salt
• 1 tsp black pepper
• 1 tbsp extra virgin olive oil
• 2 tbsp/ 30g unsalted butter
• 2 brown onions (, cut into 1cm / 1/2″ squares)
• 5 garlic cloves (, finely minced)
• 2 capsicum/bell peppers ((1 red + 1 yellow), cut into 2 cm / 0.8″ squares)
• 2 tomatoes (, cut into 8 wedges then in half)
• 1/4 cup Hungarian-style paprika ((sub ordinary paprika, Note 2))
• 1 tsp caraway seeds (, optional (Note 3))
• 1 bay leaf
• 1 litre / 4 cups beef stock/broth (, low-sodium)
• 2 carrots (, peeled, cut in quarters lengthwise then into 1cm / 0.4″ pieces)
• 2 potatoes (, cut into 1.2cm / 1/2″ cubes)
• 1 tbsp finely chopped parsley (, optional garnish)
Hearty Beef Goulash Recipe
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Description
A classic, slow-cooked stew featuring tender beef, vibrant vegetables, and the smoky depth of Hungarian paprika for the perfect comforting meal.
Ingredients
1 kg/2 lb beef chuck, cut in 3.5cm/1.5″ cubes
1 3/4 tsp cooking salt/kosher salt
1 tsp black pepper
1 tbsp extra virgin olive oil
2 tbsp/30g unsalted butter
2 brown onions, cut into 1cm/1/2″ squares
5 garlic cloves, finely minced
2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm/0.8″ squares
2 tomatoes, cut into 8 wedges then in half
1/4 cup Hungarian-style paprika
1 tsp caraway seeds, optional
1 bay leaf
1 litre/4 cups beef stock/broth, low-sodium
2 carrots, peeled, cut in quarters lengthwise then into 1cm/0.4″ pieces
2 potatoes, cut into 1.2cm/1/2″ cubes
1 tbsp finely chopped parsley, optional garnish
Instructions
1. Preheat oven to 180C/350F (160C fan).
2. Toss the beef with half the salt and pepper.
3. Heat oil and butter in a large oven-proof dutch oven over high heat. Cook onion for 6 minutes until lightly golden.
4. Add beef and stir until the outside turns brown, about 2 minutes.
5. Add garlic, bell peppers, and tomatoes. Stir for 3 minutes until tomatoes break down.
6. Stir in paprika, caraway seeds, and bay leaf for 30 seconds.
7. Add beef stock, stir, and bring to a simmer. Cover and bake for 1 1/2 hours.
8. Stir in carrots and potatoes. Return to oven, covered, for another 30 minutes, or until beef is fall-apart tender.
9. Serve goulash in bowls, sprinkled with parsley if desired.
Notes
Do not skip the browning step. Giving the beef a quick sear in the dutch oven creates a complex base of flavor that carries throughout the entire stew.
Keep the lid on. The tight seal of a dutch oven is essential for trapping moisture and heat, which is exactly how you achieve that fall apart tenderness.
Use a low sodium stock. Since the liquid reduces slightly during the cooking process, using a low sodium base ensures the salt concentration remains perfect without becoming too salty.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Cuisine: Hungarian
Nutrition
- Calories: 450
- Fat: 22g
- Carbohydrates: 28g
- Protein: 35g
