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Hearty Hungarian Goulash Stew with Potatoes and Caraway

Hungarian goulash stew simmers beef chuck with paprika, caraway, and broth until fork-tender, then finishes with potatoes, carrots, and bell pepper. The result is a hearty, thick stew with tender vegetables and warm, savory flavor.
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Prep Time 25 minutes
Cook Time 2 hours 38 minutes
resting 10 minutes
Total Time 3 hours 13 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Hungarian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck trimmed and cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 yellow onions medium, chopped
  • 3 tbsp Hungarian sweet paprika
  • 1 tsp caraway seeds lightly crushed
  • 2 cloves garlic minced
  • 5 cup low-sodium beef broth
  • 1 green bell pepper seeded and chopped
  • 2 carrots sliced 1/2 inch thick
  • 1.5 lb Yukon Gold potatoes peeled and cut into 1-inch cubes

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry.
  2. Season the beef all over with the salt and pepper.
  3. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches for 5 to 7 minutes per batch, turning to brown several sides, and transfer it to a plate.
  5. Reduce the heat to medium and cook the onions in the Dutch oven for 5 to 7 minutes, stirring and scraping up browned bits, until softened.
  6. Remove the pot from the heat and stir in the paprika and caraway, then the garlic.
  7. Return the beef and any juices to the pot, add the broth, and bring to a boil over medium-high heat.
  8. Cover, reduce the heat to low, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is fork-tender.
  9. Stir in the bell pepper, carrots, and potatoes.
  10. Cover and simmer for 20 to 25 minutes, until the potatoes and carrots are tender.
  11. Remove the pot from the heat and let the stew rest for 10 minutes before serving.

Notes

Stir the paprika in after removing the pot from the heat to help keep it from scorching. Refrigerate leftovers for 3–4 days or freeze them; for a lower-sodium version, use no-salt-added beef broth.