Slow Cooked Beef Goulash (Printable version)

Tender beef and vegetables slowly simmered with Hungarian paprika and spices for robust flavor.

# What you need:

→ Meats

01 - 2.6 pounds beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, finely chopped
03 - 2 red bell peppers, diced
04 - 3 cloves garlic, minced
05 - 2 medium carrots, sliced
06 - 2 medium tomatoes, chopped or 1 cup canned diced tomatoes

→ Spices & Seasonings

07 - 2 tablespoons sweet Hungarian paprika
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon caraway seeds (optional)
10 - 1 teaspoon dried marjoram (optional)
11 - 1 teaspoon salt, plus more to taste
12 - ½ teaspoon freshly ground black pepper
13 - 1 bay leaf

→ Liquids

14 - 2 tablespoons vegetable oil
15 - 3 cups beef broth
16 - 1 tablespoon tomato paste

→ Finishing

17 - 2 tablespoons chopped fresh parsley (for garnish)
18 - Sour cream, for serving (optional)

# How To:

01 - Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
02 - Add chopped onions and cook, stirring occasionally, until translucent and golden, approximately 6 to 8 minutes.
03 - Incorporate minced garlic and cook for 1 minute until fragrant.
04 - Add beef cubes in batches and brown evenly on all sides.
05 - Stir in both sweet and smoked paprika, caraway seeds, and marjoram, ensuring meat and onions are well coated.
06 - Add tomato paste, chopped tomatoes, sliced carrots, diced bell peppers, salt, black pepper, and bay leaf; mix thoroughly.
07 - Pour in beef broth, covering the meat just fully, and bring to a gentle simmer.
08 - Cover, reduce heat to low, and simmer gently for 2.5 to 3 hours, stirring occasionally until beef is tender and sauce has thickened.
09 - Remove bay leaf and adjust seasoning with additional salt and pepper as desired.
10 - Serve hot, garnished with chopped fresh parsley and optionally a dollop of sour cream.

# Expert Advice:

01 -
  • The beef becomes so tender it practically falls apart with just a fork, and the sauce clings to every bite.
  • It fills your home with the kind of warmth that makes people wander into the kitchen asking whats cooking.
  • Leftovers somehow taste even richer the next day, making it perfect for meal prep or a quiet weeknight dinner.
02 -
  • Don't skip browning the beef, that caramelization adds layers of flavor you can't get any other way.
  • If the sauce looks too thin after three hours, uncover the pot and simmer for another fifteen minutes to reduce it down.
  • Paprika can burn quickly, so stir it in off the heat or immediately add the liquids to protect it.
03 -
  • Buy your paprika from a store with good turnover, stale paprika tastes flat and won't give you that vibrant color.
  • If you have time, make this a day ahead, the flavors settle and deepen overnight in a way that's hard to beat.
  • Don't lift the lid too often while it simmers, you'll lose heat and steam that help break down the beef.

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