Hearty Beef Stew Goulash with Tender Meat 🥘🍖
There’s nothing quite as comforting as a bowl of rich, aromatic stew simmered low and slow until every bite of beef is fall‑apart tender. This Hearty Beef Stew Goulash recipe is a celebration of robust flavors, sourced from Hungarian culinary tradition yet adapted for the modern kitchen.
With deep paprika notes, melt‑in‑your‑mouth cubes of beef, lush broth, and wholesome vegetables, this goulash stands as a complete meal — perfect for chilly nights, family gatherings, and meal prep that warms both body and soul.
In this comprehensive guide, we’ll walk you through step‑by‑step instructions, pro chef tips, nutrition insights, FAQs, and serving ideas so you can make perfect goulash every time.
If you enjoy slow‑cooked comfort foods, be sure to explore our Ultimate Slow Cooker & Stew Recipe Collection for more hearty meals!
What Makes This Beef Goulash So Special
This isn’t just any beef stew — it’s a thoughtfully layered dish where:
- 🍖 Beef chunks are browned for depth of flavor
- 🌶️ Paprika — particularly Hungarian sweet paprika — infuses warmth and color
- 🥔 Hearty veggies turn the stew into a full meal
- 🔥 Slow simmering unlocks tenderness and richness
Goulash bridges the gap between stew and soup — it carries a saucy, spoonable broth with bold taste that’s deeply satisfying.
📋 Ingredients (Serves 4–6)
| Ingredient | Quantity |
|---|---|
| Olive oil | 2 tbsp |
| Large onion, sliced | 1 |
| Garlic, minced | 3 cloves |
| Beef chuck or stewing beef, cubed | 1 kg (2.2 lb) |
| All‑purpose flour | 2 tbsp |
| Sweet Hungarian paprika | 2 tbsp |
| Smoked paprika (optional) | 1 tsp |
| Salt | 1 tsp (or to taste) |
| Black pepper | ½ tsp |
| Caraway seeds (optional) | 1 tsp |
| Tomato paste | 2 tbsp |
| Beef broth/stock | 4 cups (1 liter) |
| Carrots, sliced | 2 medium |
| Potatoes, cubed | 2 medium |
| Red bell pepper, sliced | 1 |
| Bay leaf | 1 |
| Dried thyme or marjoram | 1 tsp |
| Worcestershire sauce (optional) | 1 tbsp |
| Fresh parsley (garnish) | To finish |
Ingredient Spotlight 🌟
- Hungarian paprika: Adds color, sweetness, and authentic goulash flavor.
- Caraway seeds: Traditional but optional — gives subtle earthiness.
- Worcestershire sauce: Adds umami depth (especially good if using leaner beef).
For tips on mastering seasoning balance, visit our Guide to Seasoning Like a Pro.
🍳 Step‑by‑Step Instructions
1. Sear the Beef for Flavor
Heat 2 tablespoons of olive oil in a large heavy‑bottomed pot or Dutch oven over medium‑high heat. Add beef in batches (don’t overcrowd) and brown well on all sides. This step builds the savory base of your stew.
Chef Tip: Browning doesn’t cook the beef all the way — it creates rich browned bits (“fond”) that deepen the stew’s flavor.
2. Cook Aromatics 🍲
In the same pot, add the sliced onion. Cook for 5–7 minutes until soft and golden. Add minced garlic and cook for another 30 seconds until fragrant.
3. Build the Flavor Base
Stir in the 2 tablespoons of tomato paste and cook for 1 minute to remove rawness. Add 2 tablespoons sweet paprika, 1 teaspoon smoked paprika (if using), 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon caraway seeds. Stir well to coat the aromatics and beef drippings.
4. Deglaze & Add Broth 💧
Slowly pour in the beef broth while scraping the bottom of the pot with a wooden spoon to lift browned bits. Return the seared beef to the pot. Add the bay leaf, dried thyme (or marjoram), and the optional Worcestershire sauce for depth.
5. Slow Simmer for Tenderness ⏱️
Bring the mixture to a gentle boil. Reduce heat to low, cover, and let simmer for 1½–2 hours, stirring occasionally, until the beef is tender and the flavors have melded.
Patience Tip: The longer you simmer (within reason), the more tender and flavorful the meat becomes.
6. Add Vegetables 🥕
Add sliced carrots, cubed potatoes, and red bell pepper. Simmer uncovered for an additional 30–40 minutes until the vegetables are soft and the broth has slightly thickened.
7. Finish & Serve
Remove the bay leaf. Adjust seasoning with salt and pepper to taste. Garnish with freshly chopped parsley and serve steaming hot.
This stew is wonderful straight from the pot or ladled over a bed of buttered noodles — a warming hug in a bowl!
🍽️ Tips for the Best Goulash Every Time
- Use Hungarian paprika: For authentic color and flavor; avoid substituting chili powder.
- Browning matters: Take time to properly sear the beef — it adds richness.
- Low & slow: Cooking gently for a longer time ensures fork‑tender beef.
- Adjust consistency: If stew is too thick, add a splash of broth; if too thin, simmer uncovered.
- Don’t forget salt: Proper seasoning uplift the stew’s depth — always taste before serving.
For more slow‑cooked flavor techniques, check out our Slow Cooking Masterclass.
🍲 Serving Suggestions & Pairings
This beef goulash is versatile and pairs wonderfully with classic comfort sides:
- 🍞 Crusty bread or garlic bread: Perfect for soaking up broth.
- 🍝 Buttered noodles: Egg noodles or pappardelle are ideal.
- 🍚 Steamed rice: A simple, hearty bed for rich stew.
- 🥔 Mashed potatoes: Creamy mash complements robust goulash beautifully.
To explore more hearty main dishes, visit our Hearty Main Dish Recipes section.
📊 Nutrition & Health Insights
This goulash is nutrient‑dense and satisfying — especially when balanced with vegetables and wholesome sides.
| Nutrient | Approx. Per Serving | Notes |
|---|---|---|
| Calories | 450–550 kcal | Varies with cut and side pairing |
| Protein | 30–38 g | Rich protein from beef |
| Total Fat | 22–28 g | Healthy fats from olive oil + beef |
| Saturated Fat | 8–12 g | Mostly from beef |
| Carbohydrates | 28–36 g | From vegetables and optional sides |
| Fiber | 5–7 g | Vegetables contribute fiber |
| Sodium | 700–950 mg | Depends on stock and added salt |
Health Tip: Use low‑sodium broth and add salt incrementally to control sodium intake.
❓ 10 Frequently Asked Questions (FAQs)
1. What cut of beef is best for goulash?
Beef chuck or stewing beef are ideal — they’re flavorful and tender when slow cooked.
2. Can I make this in a slow cooker?
Yes! Sear the beef and sauté aromatics first, then transfer to slow cooker with remaining ingredients. Cook on low for 6–8 hours.
3. Is Hungarian paprika essential?
For authentic flavor and color, Hungarian sweet paprika is highly recommended over ordinary paprika.
4. Can I add wine?
Yes — deglaze the pot with ½ cup red wine before adding broth for depth and richness.
5. How do I thicken the stew?
Simmer uncovered longer, or mash a few potatoes into the broth to naturally thicken it.
6. Why is my stew watery?
Simmer uncovered to reduce liquid. Also ensure vegetables are not overfilling the pot.
7. Can I freeze leftover goulash?
Yes! Freeze in airtight containers up to 3 months. Thaw overnight in fridge before reheating.
8. What sides go best with goulash?
Buttered noodles, rice, crusty bread, or mashed potatoes are classic and complementary.
9. How do I store leftovers?
Refrigerate in an airtight container up to 3–4 days.
10. Can I add other vegetables?
Absolutely — celery, parsnips, or mushrooms make great additions.
👨🍳 Final Thoughts
This Hearty Beef Stew Goulash brings together tradition, technique, and comfort in every spoonful. As Chef Jamie Oliver says, “Cooking is all about heart and soul,” and this stew delivers both.
Whether served on a cozy family night or alongside friends for a special meal, this goulash will become a treasured favorite in your recipe collection. 🍲❤️