Hearty Beef Stew Goulash

This rich, comforting stew combines tender beef, hearty vegetables, and a deeply flavorful broth seasoned with classic Hungarian paprika. Perfect for a cold day or a satisfying family dinner.

Ingredients

For the Beef & Broth:

• 2 lbs (900g) beef chuck or stew meat, cut into 1.5-inch cubes

• 2 tbsp olive oil or vegetable oil

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 3 tbsp sweet paprika (Hungarian if possible)

• 1 tsp smoked paprika (optional, for depth)

• 1 tbsp tomato paste

• 4 cups beef broth (low sodium preferred)

• 1 cup dry red wine (like Cabernet or Merlot) or additional broth

• 2 bay leaves

• 1 tsp caraway seeds (optional but traditional)

• Salt and black pepper to taste

Vegetables:

• 3 large carrots, cut into chunks

• 2-3 potatoes (Yukon Gold or russet), peeled and cut into chunks

• 1 parsnip, chopped (optional)

• 1 bell pepper (red or yellow), chopped

• 2 celery stalks, chopped

Thickening (Optional):

• 2 tbsp flour mixed with ¼ cup water (slurry) or 2 tbsp cornstarch mixed with 3 tbsp water

• 1 tbsp red wine vinegar or lemon juice (for brightness at the end)

For Serving:

• Chopped fresh parsley

• Sour cream or crème fraîche

• Crusty bread, dumplings, or buttered noodles

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Instructions

Step 1: Brown the Beef

1. Pat beef cubes dry with paper towels and season generously with salt and pepper.

2. Heat oil in a large Dutch oven or heavy pot over medium-high heat.

3. Brown beef in batches (don’t overcrowd) until deeply browned on all sides. Transfer to a plate.

Step 2: Build the Base

1. In the same pot, reduce heat to medium. Add onion and sauté until soft (5 mins).

2. Add garlic, tomato paste, sweet paprika, and smoked paprika. Stir 1–2 minutes until fragrant.

3. Pour in red wine to deglaze, scraping up browned bits from the bottom of the pot. Let simmer 2–3 minutes.

Step 3: Simmer the Stew

1. Return beef and any juices to the pot. Add beef broth, bay leaves, and caraway seeds.

2. Bring to a gentle boil, then reduce heat to low. Cover and simmer 1.5 hours, until beef is starting to become tender.

Step 4: Add Vegetables

1. Add carrots, potatoes, parsnip, bell pepper, and celery.

2. Cover and simmer another 45–60 minutes, until beef is fork-tender and vegetables are soft.

Step 5: Final Touches

1. If you prefer a thicker broth, stir in the flour or cornstarch slurry and simmer 5–10 minutes until slightly thickened.

2. Stir in red wine vinegar or lemon juice to brighten flavors.

3. Adjust seasoning with salt and pepper. Remove bay leaves.

Step 6: Serve

Ladle into bowls, top with a dollop of sour cream and fresh parsley. Serve with crusty bread or buttered egg noodles.

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Tips for Best Results

• Browning is key: Don’t rush this step—it builds the stew’s foundational flavor.

• Low and slow: Gentle simmering ensures tender meat.

• Paprika quality matters: Use fresh, high-quality sweet paprika for authentic flavor.

• Make ahead: Stews often taste even better the next day after flavors meld.

• Storage: Keeps refrigerated up to 4 days, or freeze for up to 3 months.

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Optional Variations

• Spicy kick: Add 1 chopped chili pepper or ½ tsp cayenne with the paprika.

• Root veggies: Swap in turnips, sweet potatoes, or celery root.

• Herb boost: Add fresh thyme or marjoram with the bay leaves.

• No alcohol: Substitute red wine with additional beef broth + 1 tbsp balsamic vinegar.

This stew is rich, satisfying, and perfumes your kitchen with the warm, inviting aroma of paprika and slow-cooked beef—a true bowl of comfort. Enjoy