Description
This Hungarian beef stew, known as Goulash, features tender beef chuck slowly cooked with onions, garlic, bell peppers, tomatoes, and traditional Hungarian paprika. Slow-cooked to perfection in the oven, this hearty and flavorful dish is perfect served with crusty bread, making for a satisfying main course.
Ingredients
Scale
Beef and Seasoning
- 1 kg beef chuck, cut into 3.5cm cubes
- 1 3/4 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
Vegetables and Spices
- 2 brown onions, cut into 1cm squares
- 5 garlic cloves, finely minced
- 1 red capsicum/bell pepper, cut into 2cm squares
- 1 yellow capsicum/bell pepper, cut into 2cm squares
- 2 tomatoes, cut into 8 wedges then halved
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds (optional)
- 1 bay leaf
Stock and Root Vegetables
- 1 litre low-sodium beef stock
- 2 carrots, peeled and cut into quarter-lengthwise then 1cm pieces
- 2 potatoes, cut into 1.2cm cubes
Garnish
- 1 tbsp finely chopped parsley (optional)
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F), using the fan setting at 160°C if available. Alternatively, you can use a slow cooker or stovetop method, though the oven delivers the best caramelization for added flavor.
- Season the beef: Toss the beef cubes with half of the salt and pepper, ensuring even seasoning.
- Cook onions: In a large oven-proof dutch oven, heat the olive oil and melt the butter over high heat. Add the onions and cook for about 6 minutes until their edges turn light golden.
- Brown the beef: Add the seasoned beef to the pot and stir for approximately 2 minutes until the beef changes from red to brown. Note that it won’t develop a deep golden crust, which is expected.
- Add vegetables: Stir in the minced garlic, red and yellow capsicum, and tomatoes. Cook for 3 minutes, allowing the tomatoes to break down mostly.
- Add spices: Stir in the Hungarian-style paprika, caraway seeds (if using), and bay leaf for about 30 seconds to release their aromas.
- Slow cook the stew: Pour in the beef stock and stir well. Bring to a simmer, cover with a lid, and transfer the pot to the preheated oven. Cook for 1 hour and 30 minutes.
- Add root vegetables: After the initial cook, the beef should be tender but not falling apart. Stir in the carrots and potatoes, then cover and return the pot to the oven for an additional 30 minutes. If the beef is not yet falling apart, continue cooking in 10-minute increments until desired tenderness is reached.
- Serve and garnish: Ladle the goulash into bowls and sprinkle with finely chopped parsley if desired. Serve as is or with bread for dipping, such as cheese bread.
Notes
- Beef alternatives: Osso bucco, beef cheeks, gravy beef, or brisket can be used, though some cuts might be leaner.
- Use Hungarian or Hungarian-style paprika for a smooth and authentic flavor. Avoid hot paprika as the quantity used will make the stew too spicy.
- Caraway seeds are traditional in goulash and add a unique touch but can be omitted if not available.
- The oven method is preferred for caramelization and flavor. Stove cooking requires very low heat and regular stirring to avoid burning. Slow cooker method takes 6 hours low initially plus 2 hours after adding vegetables.
- Leftovers improve in flavor overnight and can be stored refrigerated for 4-5 days or frozen for up to 3 months.
