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


  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Add the beef and brown on all sides, working in batches if necessary. Remove the beef from the pot and set aside.
  3. Add the onions and garlic to the pot and cook until softened, about 5 minutes.
  4. Stir in the paprika, caraway seeds, thyme, and bay leaf and cook for another minute.
  5. Add the red bell peppers, carrots, and potatoes to the pot and stir to combine.
  6. Return the beef to the pot and add the beef stock and diced tomatoes.
  7. 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.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with fresh parsley or chopped scallions, and with crusty bread or boiled potatoes on the side. Enjoy!