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