Name: Hungarian Goulash With Stew Meat for a Hearty Dinner
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 6
Ingredients: 2 lb (900 g) beef stew meat, cut into roughly 1½-inch (4 cm) cubes; 2 tbsp (30 ml) neutral oil, such as sunflower or canola oil; 2 large yellow onions, finely chopped, about 1 lb (450 g) total; 1½ tsp (9 g) fine salt, plus more to taste; ½ tsp (1 g) freshly ground black pepper; 1 large red bell pepper, seeded and cut into ½-inch (1 cm) pieces, about 6 oz (170 g); 4 garlic cloves, finely chopped, about 12 g; 1 tbsp (16 g) tomato paste; 3 tbsp (21 g) Hungarian sweet paprika; ½ tsp (1 g) hot paprika, optional; 1 tsp (2 g) caraway seeds, lightly crushed; 4 cups (950 ml) low-sodium beef broth; 1 medium tomato, chopped, about 5 oz (140 g), or ½ cup (120 g) canned diced tomato; 1 bay leaf; 1½ lb (680 g) Yukon Gold or other waxy potatoes, peeled if desired and cut into 1-inch (2.5 cm) chunks; 2 medium carrots, cut into ½-inch (1 cm) pieces, about 6 oz (170 g); 1 tsp (5 ml) red wine vinegar, optional, for finishing; 2 tbsp (8 g) chopped fresh parsley, optional, for serving

Hungarian Goulash With Stew Meat for a Hearty Dinner

Hungarian goulash with stew meat is a paprika-rich beef dish simmered with onions, peppers, potatoes, and broth until the meat is tender. In Hungary, gulyás is often served more like a soup, while thicker versions are common elsewhere; this recipe makes a hearty, spoonable one-pot stew that works well for a family dinner.

Ingredients

Hungarian sweet paprika gives the stew its characteristic color and rounded pepper flavor. If you cannot find it, use a fresh, good-quality sweet paprika; the result will still be tasty, though it may be less fragrant. A little hot paprika is optional and adds warmth rather than defining the dish.

2 lb (900 g) beef stew meat, cut into roughly 1½-inch (4 cm) cubes
2 tbsp (30 ml) neutral oil, such as sunflower or canola oil
2 large yellow onions, finely chopped, about 1 lb (450 g) total
1½ tsp (9 g) fine salt, plus more to taste
½ tsp (1 g) freshly ground black pepper
1 large red bell pepper, seeded and cut into ½-inch (1 cm) pieces, about 6 oz (170 g)
4 garlic cloves, finely chopped, about 12 g
1 tbsp (16 g) tomato paste
3 tbsp (21 g) Hungarian sweet paprika
½ tsp (1 g) hot paprika, optional
1 tsp (2 g) caraway seeds, lightly crushed
4 cups (950 ml) low-sodium beef broth
1 medium tomato, chopped, about 5 oz (140 g), or ½ cup (120 g) canned diced tomato
1 bay leaf
1½ lb (680 g) Yukon Gold or other waxy potatoes, peeled if desired and cut into 1-inch (2.5 cm) chunks
2 medium carrots, cut into ½-inch (1 cm) pieces, about 6 oz (170 g)
1 tsp (5 ml) red wine vinegar, optional, for finishing
2 tbsp (8 g) chopped fresh parsley, optional, for serving

Instructions

Prepare the ingredients. Trim away any large, hard pieces of surface fat from the beef, but leave some marbling for flavor. Cut the onions, pepper, potatoes, and carrots, and measure out the paprika, caraway, and broth before you start cooking. Dry the beef well with paper towels; moisture on the surface makes browning harder. This preparation takes about 25 minutes.
Brown the beef in batches. Heat the oil in a heavy 5- to 6-quart (4.7- to 5.7-liter) Dutch oven over medium-high heat. Season the beef with the salt and black pepper. Add enough pieces to form a single layer without crowding the pot, and brown them for about 2 minutes per side, roughly 8 to 12 minutes per batch. Transfer browned pieces to a plate. If the pot looks dry between batches, add a small splash of oil. Browning builds savory flavor; the meat does not need to cook through at this stage.
Soften the aromatics and add the paprika. Lower the heat to medium. Add the onions and red pepper to the same pot and cook for 8 minutes, stirring often and scraping up browned bits. If the bottom is sticking, add a tablespoon of broth. Stir in the garlic and tomato paste and cook for 1 minute. Take the pot off the heat, then stir in the sweet paprika, hot paprika if using, and crushed caraway for about 30 seconds. Paprika can turn bitter if it scorches, so adding it off the heat helps preserve its flavor.
Build the braising liquid. Return the beef and any juices on the plate to the pot. Add the broth, chopped tomato, and bay leaf, then stir to distribute the paprika mixture. Bring the liquid just to a gentle simmer, which should take about 3 minutes. Avoid a hard boil: a quiet simmer helps the beef soften without making the liquid evaporate too quickly.
Braise the beef. Cover the pot, leaving the lid slightly ajar, and reduce the heat to low. Simmer gently for 1 hour 35 minutes, stirring every 25 to 30 minutes and checking that the liquid is not boiling vigorously. If it is bubbling hard, lower the heat. The beef should be noticeably more tender, though it may not yet be ready to eat. Add a little water or broth if the meat is no longer mostly surrounded by liquid.
Check the beef, then add the vegetables. Use a food thermometer to check several of the largest beef cubes. USDA FSIS gives 145°F (63°C) followed by a 3-minute rest as the safe minimum for whole cuts of beef; put the checked pieces on a clean plate for that rest, then return them to the pot. Stir in the potatoes and carrots. Cover and simmer gently for 30 minutes, or until the vegetables are tender and the beef yields easily when pressed with a fork. The 3-minute rest happens during this simmer, so it does not add time to the recipe.
Finish and adjust. Remove the bay leaf. Taste the broth and add salt or pepper as needed. Stir in the vinegar if you want a slightly brighter finish, and scatter parsley over the top. If the stew seems thinner than you like, simmer it uncovered for a few minutes; if it is too thick, loosen it with a little hot broth or water.

Tips

Choose the right beef. Chuck or another well-marbled stewing cut is a good choice because it becomes tender during a slow braise. Pre-cut stew meat can contain pieces from different cuts, so cube sizes and tenderness may vary; cut oversized pieces in half and allow extra simmering time if they remain firm.
Keep the paprika from burning. Take the pot off the burner before stirring in the paprika, and add liquid soon afterward. Smoked paprika is not a direct substitute for Hungarian sweet paprika: it brings a noticeable smoky flavor that changes the character of the stew. If that is all you have, replace only part of the sweet paprika with smoked paprika.
Let the stew simmer gently. A strong boil can make the meat tighten and can break up the potatoes before the beef is tender. Look for occasional small bubbles, not a rolling boil, and check the pot more often near the end if your burner runs hot.
Use the liquid to set the texture. This is meant to be thicker than a soup but still moist enough to serve with a spoon. Simmer uncovered briefly to reduce excess liquid, or stir in hot broth to thin it. The potatoes release some starch as they cook, so the stew may thicken further as it stands.

Serving Suggestions

Serve the goulash hot in wide bowls, with a piece of crusty bread for soaking up the paprika broth. Buttered egg noodles, boiled potatoes, or small dumplings are also good alongside it, though the potatoes in the pot make a substantial serving on their own. A spoonful of sour cream can soften the peppery flavor; offer it at the table rather than stirring it into the whole pot, especially if you expect leftovers.

A crisp green salad or lightly dressed cabbage provides a fresh contrast to the slow-cooked beef. If you are serving a larger group, keep the sides simple so the stew remains the focus. Parsley adds color and a clean herbal note, while a small dish of extra hot paprika lets people adjust the heat individually.

Variations

Make it more soup-like: For a version closer to Hungarian gulyás soup, use 5 to 6 cups (1.2 to 1.4 liters) of broth instead of 4 cups, and cut the potatoes and carrots a little smaller. Add the extra broth with the original liquid and keep the pot covered while it simmers. It will be looser and more broth-forward, so serve it in soup bowls with bread.

Use a different pepper: A green bell pepper can replace the red pepper in equal quantity. It gives a slightly more savory, less sweet flavor. For extra heat, add a small amount of minced fresh chile with the garlic, but start modestly so it does not overwhelm the paprika and caraway.

Make it without potatoes: Leave out the potatoes and reduce the broth to 3½ cups (830 ml) if you prefer a meatier stew. Serve it over noodles or with dumplings instead. For a gluten-free meal, check that the broth is labeled gluten-free and use potatoes or rice rather than wheat-based noodles; the recipe itself contains no flour.

Use a slow cooker: Brown the beef and cook the onions, pepper, garlic, tomato paste, and spices on the stovetop first, following the early steps. Transfer that mixture with the broth, tomato, and bay leaf to a slow cooker and cook on low until the beef is tender, usually about 7 to 8 hours. Add the potatoes and carrots for the final 2 to 3 hours, checking that they are tender without falling apart. Slow-cooker models vary, so use tenderness rather than the clock alone as your guide.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow, covered containers. The goulash keeps for 3 to 4 days in the refrigerator. The potatoes may soften a little and the broth will thicken as it chills; stir in a splash of water or broth when reheating to restore a spoonable consistency.

Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in a microwave-safe dish, stirring occasionally so it warms evenly. Leftovers should reach 165°F (74°C); check the center with a food thermometer. If reheating on the stove, bring the stew to a gentle simmer after it is hot throughout. Freeze portions in airtight containers for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); potatoes can become softer after freezing, but the flavor remains suitable for a quick meal.

Frequently Asked Questions

Is Hungarian goulash the same as beef stew?

They are related, but goulash is especially associated with paprika, onions, and a broth flavored with pepper and caraway. Hungarian gulyás is often a soup, while thicker stew-style versions are popular in many home kitchens outside Hungary. This recipe is deliberately a hearty stew rather than a claim to one definitive regional version.

Can I make this recipe with frozen stew meat?

Thaw the beef in the refrigerator before cooking so you can dry and brown it properly. If you are short on time, thaw it in a sealed, leakproof bag in cold water, changing the water every 30 minutes, and cook it promptly. Do not put frozen cubes straight into the pot for browning; they release moisture and make it difficult to develop a browned surface.

Why is my stew meat still tough?

It usually needs more time, not a higher temperature. Different cuts and cube sizes become tender at different rates, so keep the pot at a gentle simmer and cook in 15-minute increments until a fork slips into the beef easily. Also check that there is enough liquid to keep the meat from drying out during the braise.

Can I make goulash a day ahead?

Yes. Cool and refrigerate it within 2 hours, then reheat it the next day to 165°F (74°C). The flavor has time to mingle, and the broth may be thicker after chilling, so add a little water or broth as it warms. If you prefer potatoes to hold their shape, cook them just until tender rather than letting them become very soft.

What can I use instead of caraway seeds?

Caraway contributes a distinctive earthy, lightly anise-like flavor, so there is no exact substitute. If you cannot find it, omit it rather than using a large amount of another spice. A small pinch of ground cumin can add earthiness, but it will shift the flavor away from the familiar goulash profile.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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