Description
A hearty and comforting German beef stew made with tender chunks of beef, caramelized onions, and a rich paprika-infused broth. Perfect for cold days or meal prepping, this naturally gluten-free dish gets better the longer it simmers.
Ingredients
900 g beef chuck, cut into 2.5 cm (1-inch) cubes
Salt and freshly ground black pepper, to taste
2 tbsp vegetable oil
3 large onions, thinly sliced
3 cloves garlic, minced
2 tbsp paprika (preferably Hungarian sweet paprika)
1 tsp caraway seeds
1 tbsp tomato paste
240 ml (1 cup) red wine (or beef broth)
960 ml (4 cups) beef broth
1 tsp dried marjoram
Instructions
- Season beef with salt and pepper.
- Heat oil in a Dutch oven and brown the beef in batches. Set aside.
- In the same pot, cook sliced onions over medium heat until soft and golden.
- Add minced garlic and cook for 1 minute.
- Stir in paprika, caraway seeds, and tomato paste. Cook for 1–2 minutes until fragrant.
- Pour in red wine and scrape up browned bits from the bottom. Let reduce by half.
- Return beef and its juices to the pot. Add beef broth and marjoram. Stir well.
- Bring to a simmer, cover, reduce heat, and cook gently for 2 to 2½ hours.
- Optional: To thicken sauce, uncover and simmer for an additional 15–20 minutes.
- Serve hot with your choice of side.
Notes
For a spicier version, use a mix of sweet and hot paprika.
Add carrots or parsnips in the last hour for more texture.
A tablespoon of flour or cornstarch slurry can help thicken the sauce.
Goulash tastes even better the next day.
Freezes well for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 614
- Sugar: 6g
- Sodium: 580mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 55g
- Cholesterol: 145mg
