Beef Goulash
A hearty, slow-simmered beef stew packed with tender chunks of beef, sweet paprika, and vegetables in a rich, savory broth. This one-pot comfort food classic fills the kitchen with an incredible aroma and tastes even better the next day. Perfect for a cozy family dinner.
For 6 servings
- prep · ~15 min
Brown the beef in batches.
1.Pat the beef cubes dry with paper towels.2.Heat 1 tbsp oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.3.Add half the beef in a single layer and sear until deeply browned on all sides (4-5 min).4.Transfer to a plate and repeat with the remaining oil and beef.TIPDon't crowd the pot — browning in batches gives the beef a deep, rich crust. - saute · ~7 min
Sauté the onions, garlic, and peppers.
1.Reduce heat to medium. Add the onions to the same pot and cook until softened (5 min).2.Add the garlic, bell pepper, and caraway seeds. Sauté until fragrant (2 min).TIPUse the moisture from the onions to scrape up the browned bits from the bottom of the pot. - saute · ~2 min
Bloom the paprika and tomato paste.
1.Push the vegetables to one side and add the paprika and tomato paste directly to the dry part of the pot.2.Stir and cook for 1 minute until the paste darkens slightly and the paprika is fragrant.3.Immediately pour in 0.5 cup of the water to prevent the paprika from burning.TIPPaprika burns quickly and turns bitter — keep the heat low and add water fast. - simmer · ~60 min
Simmer the goulash.
1.Return the browned beef to the pot along with the diced tomatoes, bay leaves, salt, pepper, and the remaining 2.5 cups of water.2.Stir well and bring to a gentle boil.3.Reduce heat to low, cover, and simmer for 1 hour, stirring occasionally. - simmer · ~45 min
Add the root vegetables and finish cooking.
1.Add the sliced carrots and cubed potatoes to the pot.2.Continue to simmer, covered, for another 45 minutes until the vegetables and beef are fork-tender.3.Taste and adjust the seasoning with more salt and pepper if needed. - garnish
Garnish with fresh parsley and serve hot.
Ladle the goulash into bowls and sprinkle generously with chopped fresh parsley. Excellent with crusty bread or egg noodles.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat beef dry before searing to ensure a deep brown crust, not steam.
- 2Brown beef in batches; overcrowding drops the pan temperature and prevents caramelization.
- 3Bloom paprika with tomato paste for 1 minute to deepen flavor without burning.
- 4Add a splash of water immediately after blooming paprika to stop it from turning bitter.
- 5Simmer covered on low heat to keep meat tender and broth concentrated.
- 6Let goulash cool completely, then refrigerate overnight — the flavors meld and improve.
- 7Freeze in airtight containers for up to 3 months; reheat gently on the stovetop.
Adapt it for your goals.
Smoked-paprika
Replace half the sweet paprika with smoked paprika for a deeper, campfire-like aroma. Ideal for those who love a rustic, bold flavor profile.
low carbLow-carb
Omit the potatoes and add extra bell peppers or cauliflower florets in the last 30 minutes. Great for reducing carbs while keeping the stew hearty.
beer goulashBeer-goulash
Replace 1 cup of water with a dark lager or ale (add after blooming paprika). The malt and hops add complexity and a subtle bitter edge that complements the sweet paprika.
Why this is on our healthy list.
Rich in Protein
Beef chuck provides a substantial amount of high-quality protein, essential for muscle repair and satiety.
Good Source of Vitamin A
Carrots supply beta-carotene, which the body converts into vitamin A for healthy vision and immune function.
Contains Lycopene
Tomatoes and tomato paste offer lycopene, an antioxidant linked to reduced inflammation and heart health.
High in Potassium
Potatoes contribute potassium, a mineral that supports healthy blood pressure and nerve function.
Frequently asked questions
Yes, beef brisket or bottom round are good alternatives. Choose well-marbled cuts that become tender during long simmering.
