Hungarian Goulash is a flavorful beef stew that is ideal for chilly days. For this dish, you’ll require beef chuck or stewing beef, onions and garlic diced, sweet paprika, caraway seeds, dried thyme, a bay leaf, red bell peppers, carrots and potatoes diced, beef stock, canned diced tomatoes, and salt and pepper to season.
- 1 kg beef chuck or stewing beef, cut into bite-sized pieces
- 2 tbsp olive oil
- 2 onions, diced
- 2 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tbsp caraway seeds
- 1 tsp dried thyme
- 1 bay leaf
- 2 red bell peppers, diced
- 2 carrots, diced
- 2 potatoes, peeled and diced
- 2 cups beef stock
- 1 can diced tomatoes
- Salt and pepper, to taste
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the beef and brown on all sides, working in batches if necessary. Remove the beef from the pot and set aside.
- Add the onions and garlic to the pot and cook until softened, about 5 minutes.
- Stir in the paprika, caraway seeds, thyme, and bay leaf and cook for another minute.
- Add the red bell peppers, carrots, and potatoes to the pot and stir to combine.
- Return the beef to the pot and add the beef stock and diced tomatoes.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or chopped scallions, and with crusty bread or boiled potatoes on the side. Enjoy!