Description
This traditional German Goulash is a rich and hearty beef stew slow-simmered until fork-tender, infused with sweet paprika, red wine, and a blend of aromatic herbs and spices. Featuring tender chunks of beef chuck, vibrant bell peppers, and carrots, this comforting dish delivers deep, robust flavors perfect for a cozy family meal.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef chuck, cut into 1 inch cubes
- 2 teaspoons salt, divided
- 3/4 teaspoon black pepper, divided
Cooking Base
- 1/4 cup vegetable oil
- 2 cups onions, chopped
- 4 cloves garlic, minced
- 1 1/2 tablespoon sweet paprika
- 1 tablespoon all-purpose flour
Liquids and Broth
- 1 1/2 cups red wine
- 3 cups beef broth
- 1 tablespoon beef flavored Better Than Bouillon
- 1/4 cup tomato paste
- 1 tablespoon red wine vinegar
Herbs and Spices
- 1 teaspoon dried caraway seeds
- 2 teaspoon ground marjoram
- 1/2 teaspoon dried rosemary
- 2 bay leaves
Vegetables and Garnish
- 2 medium carrots, peeled and cut into 1/2 inch pieces
- 1 medium red bell pepper, cut into 1 inch pieces
- 1 medium orange bell pepper, cut into 1 inch pieces
- 3 tablespoons parsley, chopped
Instructions
- Season the Beef: In a large mixing bowl, combine the beef cubes with 1 teaspoon salt and 1/4 teaspoon black pepper. Toss well and let the beef rest for 15 minutes to absorb the seasoning.
- Brown the Beef: Heat 2 tablespoons of vegetable oil in a large pot over medium-high heat until shimmering. Add one-third of the beef cubes and brown them evenly on all sides without overcrowding. Remove browned beef to a plate. Repeat with remaining beef, adding oil as needed. Discard all but 2 tablespoons of oil from the pot.
- Sauté Onions and Garlic: Reduce heat to medium-low. Add chopped onions to the pot and sauté until they begin to soften, about 4-5 minutes. Add minced garlic and continue cooking for about 1 minute until fragrant, stirring frequently.
- Add Paprika and Flour: Sprinkle sweet paprika and all-purpose flour over the onion and garlic mixture. Stir constantly and sauté over medium heat for 1 minute to toast the spices and cook out raw flour taste.
- Deglaze and Add Liquids and Spices: Pour in the red wine and bring the mixture to a boil, scraping up all browned bits from the bottom of the pot. Once boiling, reduce heat to low and add beef broth, Better Than Bouillon, tomato paste, caraway seeds, ground marjoram, dried rosemary, bay leaves, red wine vinegar, remaining 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well to combine.
- Simmer the Beef: Return the browned beef along with any juices accumulated on the plate back to the pot. Bring to a gentle boil, then reduce heat to a low simmer, uncovered. Cook for 2 to 2 1/2 hours, stirring occasionally, until the beef is tender and easily pierced with a fork.
- Add Vegetables: Add the peeled and chopped carrots along with the red and orange bell peppers to the pot. Continue to simmer for an additional 20 minutes or until the vegetables are tender. If the broth thickens too much, add more beef broth or water to achieve a gravy-like consistency.
- Finish and Serve: Adjust the seasoning as needed with salt and pepper. Stir in freshly chopped parsley. Ladle the goulash into individual bowls and serve hot for a hearty and flavorful meal.
Notes
- Allow the beef to rest with salt and pepper before browning to enhance flavor and tenderness.
- Brown the beef in batches to avoid steaming and ensure a rich, caramelized flavor.
- Use sweet paprika for authentic flavor; smoked paprika can alter the traditional taste.
- If red wine is not available, substitute with extra beef broth for a non-alcoholic version.
- Adding vegetables later in cooking prevents them from becoming too mushy.
- The stew is great for leftovers; flavors may deepen after resting overnight.
