Nothing says comfort like a big pot of goulash simmering away on the stove. This hearty beef stew is packed with fork-tender meat, rustic vegetables, and a rich paprika-spiced broth that warms you from the inside out. Perfect for cold nights, family dinners, or when you need a dish that feels both filling and nostalgic.

This recipe comes from the heart of old-fashioned home cooking. My grandmother used to make a pot of goulash every winter, letting it bubble away slowly while the house filled with the scent of paprika and garlic. By the time it was ready, the beef was meltingly tender, and we’d crowd around the table with thick slices of bread to soak up the broth. It’s the kind of meal that feels like a hug in a bowl—simple, rich, and made to be shared.

Recipe Info

Cuisine: Hungarian-inspired Comfort Food
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: ~2 hours 20 minutes
Servings: 6
Calories: ~420 per serving

Ingredients

2 lbs (900 g) beef chuck, cut into 1 ½-inch cubes
2 tbsp olive oil
2 medium onions, chopped
3 cloves garlic, minced
2 carrots, sliced
2 potatoes, cubed
1 red bell pepper, chopped
3 tbsp Hungarian sweet paprika
1 tsp caraway seeds (optional, traditional)
2 tbsp tomato paste
6 cups beef broth
1 bay leaf
1 tsp salt (plus more to taste)
½ tsp black pepper
Fresh parsley, chopped (for garnish)

Step-by-Step Instructions

Step 1 – Brown the Beef
Heat olive oil in a large pot over medium-high heat. Sear beef cubes in batches until browned on all sides. Remove and set aside.

Step 2 – Build the Base
In the same pot, sauté onions until golden, then add garlic, paprika, and caraway seeds. Stir for 1 minute to release the aroma.

Step 3 – Add Flavor & Broth
Stir in tomato paste, then return beef to the pot. Pour in beef broth, add bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 1 ½ hours.

Step 4 – Add Vegetables
Stir in carrots, potatoes, and bell pepper. Continue simmering uncovered for 30 minutes, until vegetables and beef are tender.

Step 5 – Serve
Ladle stew into bowls, sprinkle with fresh parsley, and serve hot with crusty bread or noodles.

Pro Tips

Use beef chuck—it has enough marbling to stay juicy and tender after long cooking.
Don’t rush the simmer—the longer it cooks, the richer the flavor.
Add a splash of red wine for depth, or sour cream for creaminess.

Ingredient Substitutions

Beef chuck: Lamb, pork shoulder, or even venison for variation.
Paprika: Smoked paprika for a deeper flavor.
Potatoes: Swap with parsnips or sweet potatoes.
Bell pepper: Try roasted peppers for sweetness.

Storage Tips

Refrigerate in an airtight container for up to 4 days.
Freeze cooled stew in portions for up to 3 months. Thaw overnight in the fridge.
Reheat gently on the stove, adding a splash of broth if it’s too thick.

Serving Suggestions

Traditionally served with Hungarian egg noodles (csipetke) or spaetzle.
Crusty bread for dipping is a must.
A dollop of sour cream on top balances the spices beautifully.

Cultural Context

Hungarian goulash dates back to the 9th century, when shepherds cooked meat with onions and spices in cast-iron cauldrons over open fires. Today, it remains a symbol of Hungarian comfort food, blending rustic ingredients with warming flavors. Over time, it’s been adapted across Europe and America, often evolving into a stew-style dish like this one.

FAQs

Q: Can I make this in a slow cooker?
A: Yes! Brown the beef and onions first, then cook on low for 7–8 hours or high for 4–5 hours.

Q: What’s the difference between Hungarian goulash and American goulash?
A: Hungarian goulash is a paprika-rich stew, while American goulash is more of a tomato-based pasta dish.

Q: Can I make it spicy?
A: Add hot paprika or a diced chili pepper for heat.

Q: Do I need caraway seeds?
A: Not essential, but they add an authentic earthy note.