If you’re craving a cozy, hearty meal that wraps you in warmth and rich flavors, this Hungarian Beef Goulash Stew Recipe is just what you need. It’s a time-honored dish packed with paprika, tender beef, and fresh veggies, perfect for sharing or savoring solo on a chilly day.
Jump to:
Why You'll Love This Recipe
Every time I make this Hungarian Beef Goulash Stew Recipe, I get flooded with memories of big family dinners and the satisfying aroma filling the kitchen. It’s one of those dishes that feels like a hug on a plate, and I can’t wait to share why it’s so special.
- Deep, authentic flavor: The secret is in the Hungarian-style paprika and slow simmering, which build layers of complexity you just don’t get with quick stews.
- Perfectly tender beef: The slow cooking method ensures the chuck turns meltingly soft without falling apart too soon.
- Vibrant veggies: Bell peppers, tomatoes, carrots, and potatoes add color, texture, and wholesome goodness that keep each bite interesting.
- Versatile and approachable: Whether you use the oven, stove, or slow cooker, this recipe adapts to your kitchen style and schedule.
Ingredients & Why They Work
This Hungarian Beef Goulash Stew Recipe blends simple, fresh ingredients that work beautifully together. Each element plays a role in building that classic balance of smoky, sweet, and hearty flavors.
- Beef chuck: The marbling and connective tissue break down slowly, giving you tender, juicy meat and a rich stew base.
- Cooking salt & black pepper: Basic seasoning to enhance all the natural flavors without overpowering them.
- Extra virgin olive oil & unsalted butter: Combining these fats helps brown the onion and beef beautifully and adds richness.
- Brown onions: They caramelize slightly, adding a subtle sweetness that balances the paprika’s earthiness.
- Garlic cloves: Adds that punch of savory aroma we all love in stews.
- Red and yellow bell peppers: Offer crunch, sweetness, and color for that classic goulash look and taste.
- Tomatoes: Help thicken the stew and introduce a hint of acidity to balance the richness.
- Hungarian-style paprika: The hero spice here — smoky, rich, and smooth, it’s essential for authenticity.
- Caraway seeds (optional): These bring subtle hints of anise and warmth if you want to go traditional.
- Bay leaf: Infuses a gentle herbal note that deepens the flavor profile.
- Beef stock/broth: Low sodium means you control the salt and can develop a pure, hearty base.
- Carrots and potatoes: Add earthiness, heartiness, and soak up the delicious sauce.
- Fresh parsley (optional garnish): Brightens the finished dish and adds a fresh herbal pop.
Make It Your Way
I love tweaking this Hungarian Beef Goulash Stew Recipe based on what’s in my pantry or how much time I have. Feel free to make it your own — that’s part of the fun with stews like this.
- Smoky twist: Sometimes, I add a bit of smoked paprika for an extra depth of flavor, but be cautious to keep it balanced so it doesn’t overpower the dish.
- Slow cooker version: When I’m busy, I throw everything in the slow cooker and let it work its magic all day — the beef turns out just as tender and the flavors meld beautifully.
- Vegetarian adaptation: I’ve tried swapping beef for mushrooms and adding smoked tofu for a hearty, plant-based alternate that's surprisingly satisfying.
- Heat factor: Though traditional goulash isn’t spicy, if you like things hot, a pinch of chili flakes works wonders.
Step-by-Step: How I Make Hungarian Beef Goulash Stew Recipe
Step 1: Get that beef seasoned and ready
Start by tossing your beef cubes with half of the salt and pepper. This simple seasoning helps the meat develop flavor as it browns later. I prefer using beef chuck here — it’s just the right cut for melting tenderness without getting mushy.
Step 2: Caramelize the onions just right
In a heavy, ovenproof Dutch oven, heat the olive oil and butter over medium-high heat. Add the onions and cook, stirring occasionally, for about 6 minutes until their edges turn a lovely golden color. This step builds a natural sweetness that balances the paprika’s earthiness perfectly.
Step 3: Brown the beef without rushing
Add the beef to your Dutch oven and stir it around for about 2 minutes. Don’t worry if it doesn’t get a deep brown crust — we just want the outside to lose its raw redness. This quick sear helps seal in the juices for tender results later.
Step 4: Build flavor with veggies and spices
Stir in the garlic, diced red and yellow peppers, and tomatoes. Cook for another 3 minutes. The tomatoes will soften and start breaking down, thickening the stew base. Then add the Hungarian paprika, caraway seeds if you’re using them, and a bay leaf. Stir everything for about 30 seconds — the paprika can burn quickly, so keep the heat moderate.
Step 5: Slow cook with stock for tender perfection
Pour in the beef stock and stir to combine. Bring the pot just to a simmer, then cover it with a tight-fitting lid. Transfer to a 180°C (350°F) oven and let it cook for 1.5 hours. This slow, low heat is key to transforming the chuck into tender, flavorful goodness without drying the meat out.
Step 6: Add potatoes and carrots to finish
After the initial slow cook, the beef will be tender but still holding shape. Stir in the chopped carrots and potatoes, cover again, and put the stew back in the oven for 30 more minutes. The vegetables soften just right, and the beef reaches that perfect “fall-apart” level. If you want it even more tender, just pop it back in the oven for 10-minute increments.
Step 7: Serve it up with fresh parsley
Ladle your Hungarian Beef Goulash Stew into comforting bowls and sprinkle with chopped parsley for a fresh, bright finish. I love dipping rustic bread into the sauce – it’s the ultimate cozy meal.
Top Tip
From my many times making this Hungarian Beef Goulash Stew Recipe, I’ve found a few simple tricks that really elevate it. Trust me, these little tweaks save you stress and up your flavor game.
- Don’t rush the browning: Take your time on the onions and beef; that caramelization adds a ton of flavor you won’t get otherwise.
- Choose your paprika wisely: Hungarian-style paprika is smooth and rich, different from your run-of-the-mill ones – it’s worth hunting down for this dish.
- Low and slow for tenderness: Avoid high heat during simmering; this recipe shines when cooked gently in the oven or a slow cooker.
- Test doneness with the beef: Aim for tender but not mushy after step 5; you want it to keep some shape before the vegetable stage.
How to Serve Hungarian Beef Goulash Stew Recipe
Garnishes
I always finish with a sprinkle of finely chopped fresh parsley — it adds a little sunshine and herbal lift. Sometimes I add a dollop of sour cream for creaminess, but that’s totally optional. You could also sprinkle a little extra paprika for color.
Side Dishes
This goulash is hearty enough to stand on its own, but I love serving it with crusty bread or a fresh, tangy cucumber salad to balance the rich flavors. For a classic touch, buttered egg noodles are also fantastic partners.
Creative Ways to Present
For special occasions, I’ve served this Hungarian Beef Goulash Stew Recipe in bread bowls. It’s such a beautiful, rustic presentation and perfect for soaking up that luscious sauce. You could also layer it over creamy polenta for a comforting twist.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in airtight containers in the fridge, and it keeps beautifully for 4 to 5 days. The flavors really deepen, so the next day’s goulash tastes even better than fresh.
Freezing
This stew freezes flawlessly. I portion it out into freezer-safe containers and freeze for up to 3 months. When you thaw and reheat, it’s almost indistinguishable from freshly made.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of beef stock or water can help loosen the sauce if it’s thickened too much in the fridge.
Frequently Asked Questions:
Absolutely! Beef chuck is ideal for tenderness, but osso bucco, beef cheeks, or brisket also work well. Just watch cooking times if your cut is leaner or more delicate.
Low and slow is the secret. Cook at a low temperature in the oven or slow cooker, and avoid rushing the browning and simmering stages. Check the beef after 1.5 hours and add more cooking time if needed.
Traditional goulash isn’t spicy, but you can definitely add chili flakes or hot paprika if you like some heat. Just add small amounts so it doesn’t overpower the other flavors.
Hungarian paprika is smoother and less sweet than ordinary paprika, with a distinct earthiness that’s essential for authentic goulash flavor. Using the wrong type can change the dish’s character significantly.
Final Thoughts
This Hungarian Beef Goulash Stew Recipe is one of those feel-good dishes that’s stood the test of time for good reason. It’s not just the flavors; it’s the memories of slow-cooked family dinners and the simple joy of warm food after a cold day. I genuinely hope you make it soon, share it generously, and maybe even make a few happy memories of your own.
Print
Hungarian Beef Goulash Stew Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Hungarian
Description
Traditional Hungarian Goulash is a hearty beef stew rich with paprika, tender chunks of beef, and an assortment of vegetables simmered to perfection. This warming dish is perfect for cozy dinners and enhances in flavor when enjoyed as leftovers.
Ingredients
Meat and Seasoning
- 1 kg beef chuck, cut in 3.5cm cubes
- 1 ¾ teaspoon cooking salt / kosher salt
- 1 teaspoon black pepper
Cooking Fats
- 1 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter
Vegetables
- 2 brown onions, cut into 1cm squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm squares
- 2 tomatoes, cut into 8 wedges then halved
- 2 carrots, peeled, cut lengthwise into quarters then into 1cm pieces
- 2 potatoes, cut into 1.2cm cubes
Spices and Herbs
- ¼ cup Hungarian-style paprika
- 1 teaspoon caraway seeds, optional
- 1 bay leaf
- 1 tablespoon finely chopped parsley, optional garnish
Liquids
- 1 litre beef stock/broth, low-sodium
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan). Using the oven will give the best caramelization and flavor.
- Season Beef: Toss the beef cubes with half the salt and the black pepper to season evenly.
- Cook Onions: Heat the olive oil and melt the butter together in a large oven-proof Dutch oven over high heat. Add the chopped onions and cook for about 6 minutes until the edges turn lightly golden.
- Brown Beef: Add the seasoned beef to the pot and stir for 2 minutes until the outside changes from red to brown, without fully browning.
- Add Vegetables: Add the minced garlic, bell peppers, and tomatoes to the pot. Stir and cook for 3 minutes so the tomatoes begin to break down.
- Add Spices: Stir in the Hungarian paprika, caraway seeds if using, and the bay leaf. Cook for 30 seconds to release the flavors.
- Add Stock and Simmer: Pour in the beef stock, stir everything to combine, and bring to a simmer. Cover the pot with a lid and transfer it to the preheated oven.
- Slow Cook: Let the stew slow cook in the oven for 1 hour and 30 minutes until the beef is tender but not falling apart.
- Add Root Vegetables: Remove the pot from the oven, stir in the cut carrots and potatoes, then cover and return to the oven for another 30 minutes. The beef should now be tender and falling apart.
- Final Check and Serve: If the beef is not quite tender enough, continue cooking in 10-minute increments. When ready, ladle the goulash into bowls and sprinkle with chopped parsley. Serve with bread if desired.
Notes
- Beef Variations: Beef osso bucco, beef cheeks, gravy beef, and brisket can also be used but note leaner meat may alter cooking time and tenderness.
- Paprika Choice: Use Hungarian or Hungarian-style paprika for a smooth, mild flavor. Avoid hot paprika to prevent excessive spiciness.
- Caraway Seeds: Optional but traditional in Central European goulash for added aroma.
- Cooking Methods: Oven is preferred for optimal caramelization and flavor. Alternatively, cook on ultra-low stove heat covered for 1.5 hours, stirring occasionally. In a slow cooker, cook 6 hours on low before adding vegetables for an additional 2 hours.
- Flavor Development: This stew tastes even better the next day as the flavors meld. Store leftovers in the fridge for 4-5 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 95 mg

Leave a Reply