Name: Hungarian Goulash Stew
Prep time: 15 min
Cook time: 140 min
Total time: 155 min
Yield: 5 servings
Cuisine: hungarian
Ingredients: . Base Ingredients; 4 Tablespoons olive oil (divided); 1.5 lbs beef chuck roast ((700 grams)); 2-3 Tablespoons all-purpose flour; 2 medium yellow onions (finely diced); 3 cloves garlic (minced); 1 Tablespoon sweet paprika; 1 teaspoon hot paprika; 1/2 cup dry red wine (optional (120 ml)); 3 Roma tomatoes chopped; 1 Tablespoon tomato paste; 1/2 teaspoon caraway seeds; 1 teaspoon dried marjoram; 2 bay leaves; 6.5 cups low-sodium beef broth ((1.5 liters)); 4 medium carrots (peeled and chopped); 1 large red bell pepper (finely chopped); 3 small Yukon Gold Potatoes ((about 400 grams or 1lb), cut into ½’’ cubes); 1 small lemon; 1/4 cup fresh chopped parsley; Crusty artisan bread ((white or rye), for serving)

Welcome to the comforting world of Hungarian Goulash Stew! This hearty dish is perfect for chilly evenings, bringing warmth and flavor to your table. Let’s dive into the joy of cooking this classic.

Cooking Tips

This part’s so satisfying: searing the beef until it’s beautifully browned adds incredible flavor to the stew!

Serving Suggestions

Don’t forget the crusty artisan bread for dipping; it’s the perfect companion to this rich stew!

Ingredients

Instructions

Prepare the Meat:
Step 1

- Prep meat: Cut beef into bite-sized pieces. Add to a bowl and season well with salt and pepper. Sprinkle flour on top, tossing until lightly coated.
Sear the Meat:
Step 2

- Sear meat: Heat 2 tablespoons oil in a Dutch oven or stock pot over medium-high heat. Add beef and sear, rotating after a minute or so, until browned on all sides (may need to cook in batches). Remove to a plate.
Sauté Onions and Garlic:
Step 3

- Sauté onion: Add 2 more tablespoons oil to the pot over medium heat. Add onion and sauté for a few minutes, until transparent. Stir in garlic.
Add Wine and Seasonings:
Step 4

- Add red wine: Add red wine and let it simmer until it has reduced, about 5 minutes.
Step 5

- Combine Ingredients: Add chopped tomatoes, tomato paste, paprika, caraway seeds, marjoram and bay leaf. Pour in broth and return beef to the pot.
Simmer the Stew:
Step 6

- Simmer: Bring stew to a boil, then cover, reduce heat to a simmer and cook 1 1/2 hours. Taste broth and seasoning with salt and pepper, if needed. Stir in bell pepper, carrot, and potato and cook until tender, about 20-30 more minutes. Discard bay leaves. Add a squeeze of lemon to the soup pot, to taste, before serving.
Serve the Stew:
Step 7

- Serve: Serve each bowl garnished with a pinch of parsley. Serve with a slice of fresh crusty bread, for dipping.

Nutrition

Calories: 450, Fat: 20g, Carbs: 35g, Protein: 30g

Cooking techniques

Searing the meat is key to developing flavor; it creates a rich, brown crust that enhances the overall taste of the stew.

Variations or substitutions

Feel free to substitute the beef with pork or chicken for a different twist. You can also use vegetable broth for a vegetarian version!

Storage tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave!

Notes

This dish is perfect for freezing! Just make sure to let it cool completely before transferring it to freezer-safe containers.