Slow Cooked Beef Goulash (Printable)

Rich Hungarian stew with tender beef, paprika, peppers, and onions, simmered slowly for an inviting meal.

# What You'll Need:

→ Meats

01 - 2.6 lbs 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 tbsp sweet Hungarian paprika
08 - 1 tsp smoked paprika
09 - 1 tsp caraway seeds (optional)
10 - 1 tsp dried marjoram (optional)
11 - 1 tsp salt, plus additional to taste
12 - ½ tsp freshly ground black pepper
13 - 1 bay leaf

→ Liquids

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

→ Finishing

17 - 2 tbsp chopped fresh parsley for garnish
18 - Sour cream for optional serving

# How to Make It:

01 - Warm vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
02 - Add chopped onions and sauté, stirring frequently, until translucent and golden, about 6 to 8 minutes.
03 - Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add beef cubes, browning on all sides in batches as needed to avoid overcrowding.
05 - Mix in sweet and smoked paprika, caraway seeds, and marjoram, ensuring meat and onions are coated evenly.
06 - Stir in tomato paste, chopped tomatoes, sliced carrots, diced bell peppers, salt, pepper, and bay leaf until combined.
07 - Pour in beef broth, covering the meat just barely. Bring to a gentle simmer.
08 - Cover pot, reduce heat to low, and cook uncovered for 2.5 to 3 hours, stirring occasionally until beef is tender and sauce has thickened.
09 - Remove bay leaf. Taste and adjust seasoning with additional salt and pepper as desired.
10 - Ladle hot stew into bowls, garnish with chopped parsley, and offer sour cream alongside if desired.

# Expert Suggestions:

01 -
  • The beef becomes so tender it falls apart with just a fork, no knife needed.
  • It fills your home with a warm, paprika-rich aroma that makes everyone ask whats for dinner.
  • Leftovers somehow taste even richer the next day, like the flavors keep deepening overnight.
  • Its forgiving and hard to mess up once everything is in the pot and simmering.
02 -
  • Dont skip browning the beef, that caramelized crust adds a depth you cant 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.
  • Use fresh paprika if possible, old paprika loses its color and flavor and can taste dusty instead of vibrant.
03 -
  • Let the stew rest for ten minutes off the heat before serving, it helps the sauce cling to the meat better.
  • If youre short on time, use a pressure cooker and cook on high pressure for forty-five minutes instead of three hours on the stove.
  • Always taste before serving, a small pinch of sugar can balance the acidity if the tomatoes are too sharp.

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