If you’re on the hunt for a cozy, soul-satisfying meal, this Hearty Hungarian Goulash (Beef Stew) Recipe is an absolute winner in my book. I first tried this dish on a chilly autumn weekend, and since then, it’s become my go-to comfort food—it’s packed with tender beef, rich paprika warmth, and just the right touch of veggies that make it feel like a hug in a bowl. Whether you’re feeding a family or just craving a comforting dinner, this recipe hits every note beautifully.
What I love most about this Hearty Hungarian Goulash (Beef Stew) Recipe is how flexible it is—you can make it in the oven, on the stove, or even in a slow cooker, depending on your mood and schedule. Plus, it improves overnight, so it’s perfect for making ahead and enjoying leftovers. I’ll share all my tips in a bit, so you won’t miss a step or flavor nuance in nailing this classic stew at home.
Why You’ll Love This Recipe
- Rich, Authentic Flavor: The Hungarian-style paprika and slow-cooked beef create a deep, smoky, and comforting stew you’ll crave.
- Simple, Versatile Cooking Methods: Whether you choose oven, stove, or slow cooker, this recipe adapts perfectly without losing taste.
- Perfect for Leftovers: Like many stews, this gets even better the next day, making meal prep a breeze.
- Family-Friendly Comfort Food: Hearty and filling, this goulash always wins over kids and adults alike at my dinner table.
Ingredients You’ll Need
For a stew this flavorful, a balance of fresh veggies, quality beef cuts, and aromatic spices makes all the difference. Shopping tip: look for Hungarian-style paprika for a smoother, more authentic taste, and don’t shy away from a bit of butter along with olive oil to get that luscious base.
- Beef chuck: Choose nicely marbled beef chuck for tender, juicy bites after slow cooking.
- Cooking salt/kosher salt: Essential for seasoning beef and bringing out flavors.
- Black pepper: Freshly ground adds the right warmth and bite.
- Extra virgin olive oil: Adds a subtle fruity richness and helps in browning the onions and beef.
- Unsalted butter: Balances the oil for a silky, buttery base in your stew.
- Brown onions: Caramelize into sweetness, softening the stew’s texture.
- Garlic cloves: Minced finely for a fragrant depth of flavor.
- Capsicum/bell peppers (red + yellow): Provide color and subtle sweetness to brighten up the dish.
- Tomatoes: Cut to give natural acidity and body to the sauce.
- Hungarian-style paprika: The star spice that gives the stew its signature smoky warmth.
- Caraway seeds (optional): A traditional earthy, slightly citrusy note to elevate the flavor.
- Bay leaf: Adds subtle herbal aroma during cooking.
- Beef stock/broth: Use low-sodium to control seasoning and provide savory depth.
- Carrots: Add slight sweetness and texture contrast.
- Potatoes: Soak up that rich sauce and thicken the stew as they cook.
- Parsley (optional garnish): Fresh green note and color pop when serving.
Variations
I enjoy customizing this Hearty Hungarian Goulash (Beef Stew) Recipe depending on the season and occasion. Feel free to tweak veggies or spice levels to suit your taste—you’ll find small additions or swaps keep things exciting without losing that classic hearty feeling.
- Vegetable variations: Sometimes, I add parsnips or celery root for extra earthiness, which pairs beautifully with the paprika.
- Beef cuts: While beef chuck is my favorite, you can swap in beef cheeks or osso bucco for an even more tender, melt-in-your-mouth experience.
- Spice play: I usually skip hot paprika to keep it family-friendly, but a pinch of smoked paprika can add a nice smoky twist.
- Slow cooker method: On busy days, I love tossing everything in the slow cooker for a hands-off approach that still delivers great flavor.
How to Make Hearty Hungarian Goulash (Beef Stew) Recipe
Step 1: Season and Brown the Beef
Start by tossing your beef cubes with half the salt and pepper—this kick-starts flavor deep inside the meat. Heat the oil and butter in a heavy oven-proof pot over high heat, then add the beef. Stir continually for about 2 minutes until the edges lose their raw red look; don’t worry if it doesn’t turn a perfect brown—that’s totally normal with stew meat. This step seals in flavor and sets a flavorful base.
Step 2: Cook the Aromatics
Remove the beef momentarily, then add onions to the pot. Cook over medium heat for about 6 minutes until they soften and develop light golden edges—this unlocks their natural sweetness. Add the garlic, diced capsicum, and tomato next, stirring for 3 minutes until the tomatoes start breaking down and everything smells amazing. This mixture is what makes this goulash super rich and homey.
Step 3: Add Spices and Simmer Slowly
Stir in the paprika, caraway seeds (if using), and bay leaf for 30 seconds—you’ll notice the scent bloom right away. Pour in the beef stock, stir everything together, then nestle the beef back in. Bring the pot to a gentle simmer, cover with a lid, and transfer it to the oven set at 180°C (350°F). Let it slow cook for one and a half hours—this gentle heat makes the beef beautifully tender without drying out.
Step 4: Add Root Vegetables and Finish Cooking
After the initial cook, your beef should be tender but still hold its shape. Stir in the carrots and potato chunks, then cover and place back in the oven for another 30 minutes. This step softens the veggies and thickens the stew. If your beef isn’t quite “fall-apart” tender after this, keep it in the oven for 10-minute increments until perfectly done. Patience pays off here!
Step 5: Serve with a Fresh Garnish
Take the pot out, remove the bay leaf, and ladle the goulash into bowls. Sprinkle with fresh parsley—it brightens the deep, hearty flavors and adds a lovely pop of color. Serve this with crusty bread for dunking or on its own for a meal that feels like a warm embrace.
Pro Tips for Making Hearty Hungarian Goulash (Beef Stew) Recipe
- Choosing Your Beef Wisely: I’ve found beef chuck works best for that melt-in-your-mouth texture, but don’t hesitate to try beef cheeks—so tender and flavorful!
- Patience Pays Off: Slow cooking in the oven allows the beef to caramelize on the edges while staying juicy inside—giving that rich homemade flavor.
- Balancing Paprika: Use Hungarian or Hungarian-style paprika for the smoothest depth; avoid hot paprika unless you want a spicy kick.
- Avoiding a Watery Stew: Resist adding too much stock upfront—adding potatoes thickens the stew naturally as it cooks.
How to Serve Hearty Hungarian Goulash (Beef Stew) Recipe
Garnishes
I always top my hearty Hungarian goulash with a sprinkle of fresh parsley—it cuts through the richness and adds a vibrant green pop that makes it feel fresh. Sometimes, I also add a dollop of sour cream for a creamy tang that my family loves.
Side Dishes
For sides, I’m a big fan of crusty bread or buttered egg noodles to soak up that luscious sauce. Homemade spaetzle or even a simple bowl of mashed potatoes also complement this Hearty Hungarian Goulash (Beef Stew) Recipe perfectly.
Creative Ways to Present
For special occasions, I serve this goulash in rustic bread bowls, turning the presentation into a fun and edible container—guaranteed to wow guests! Another favorite is layering it over creamy polenta or roasted root vegetables for a harvest-themed dinner.
Make Ahead and Storage
Storing Leftovers
I always store leftovers in airtight containers in the fridge where they keep beautifully for 4 to 5 days. The flavors deepen as it rests, so unless you’re super hungry, I recommend letting it chill overnight for the best taste the next day.
Freezing
Goulash freezes wonderfully—I portion it out into freezer-safe containers with the veggies and broth, and it’s ready to thaw when I need a fuss-free weeknight dinner. It lasts up to 3 months in the freezer without losing that rich, hearty flavor.
Reheating
When reheating, I like to warm it gently on the stove over low heat and add a splash of beef broth or water if it thickened too much overnight. Stir often to avoid sticking, and you’ll have perfectly tender, rich goulash every time.
FAQs
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Can I use a slow cooker for this Hearty Hungarian Goulash (Beef Stew) Recipe?
Absolutely! Using a slow cooker is an easy hands-off method. Just cook on low for about 6 hours, then add the potatoes and carrots and cook for another 2 hours. The meat comes out tender, and the flavors meld beautifully.
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What’s the best cut of beef for Hungarian goulash?
Beef chuck is my top recommendation because it has enough fat and connective tissue to get tender and juicy during slow cooking. Osso bucco and beef cheeks also work really well if you want something extra silky.
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Can I make this Hearty Hungarian Goulash (Beef Stew) Recipe spicy?
Yes, but be cautious. The recipe uses lots of paprika, so adding hot paprika or chili powder could make it too spicy for most palates. If you like heat, start with a small pinch and adjust from there.
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How do I avoid the stew from being watery?
Adding potatoes helps naturally thicken the stew as they release starch during cooking. Also, avoid adding too much stock upfront—start with the recommended amount and add more only if needed.
Final Thoughts
Hearty Hungarian Goulash (Beef Stew) Recipe is one of those dishes that truly makes a kitchen feel warm and inviting. I love how each step, from seasoning the beef to slow simmering with paprika and veggies, layers flavor in such a comforting way. Once you try this, I’m confident it’ll become a cherished recipe in your home too—perfect for family dinners, cozy weekends, or anytime you need a little delicious comfort food love.
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Hearty Hungarian Goulash (Beef Stew) Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 35 minutes
- Yield: 5 servings
- Category: Stew
- Method: Baking
- Cuisine: Hungarian
Description
Traditional Hungarian Goulash is a rich and hearty beef stew slow-cooked with paprika, vegetables, and aromatic spices to create a comforting and flavorful dish. This recipe uses tender beef chuck, bell peppers, tomatoes, and a blend of Hungarian paprika and caraway seeds, simmered to perfection in beef stock for a melt-in-your-mouth experience. Perfect for cozy dinners and enhanced even more the next day!
Ingredients
Beef and Seasoning
- 1 kg / 2 lb beef chuck, cut into 3.5 cm / 1.5″ cubes
- 1 3/4 tsp cooking salt / kosher salt
- 1 tsp black pepper
Cooking Fats
- 1 tbsp extra virgin olive oil
- 2 tbsp / 30g unsalted butter
Vegetables
- 2 brown onions, cut into 1 cm / 1/2″ squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm / 0.8″ squares
- 2 tomatoes, cut into 8 wedges then halved
- 2 carrots, peeled, cut in quarters lengthwise then into 1 cm / 0.4″ pieces
- 2 potatoes, cut into 1.2 cm / 1/2″ cubes
Spices and Herbs
- 1/4 cup Hungarian-style paprika (or ordinary paprika as substitute)
- 1 tsp caraway seeds (optional)
- 1 bay leaf
- 1 tbsp finely chopped parsley (optional garnish)
Liquids
- 1 litre / 4 cups beef stock/broth, low-sodium
Instructions
- Preheat Oven: Preheat your oven to 180°C / 350°F (160°C fan). You can also use a stovetop or slow cooker instead, but the oven method is easiest as it allows for caramelisation and deeper flavor development.
- Season the Beef: Toss the beef cubes with half the salt and pepper, ensuring the meat is evenly coated with these basic seasonings for initial flavor.
- Cook the Onions: Heat the olive oil and melt the butter in a large oven-proof Dutch oven over high heat. Add the chopped onions and cook them for approximately 6 minutes until their edges turn light golden, developing sweetness and depth.
- Brown the Beef: Add the seasoned beef to the pot and stir continuously for about 2 minutes until the beef changes color from red to brown. The goal is not a golden crust but to start cooking the meat and sealing its juices.
- Add Vegetables: Incorporate the minced garlic, diced capsicum, and tomatoes into the pot. Stir everything together and cook for about 3 minutes, allowing the tomatoes to start breaking down and release juices.
- Season with Spices: Stir in the Hungarian-style paprika, caraway seeds (if using), and bay leaf. Cook for 30 seconds to toast the spices gently and enhance their flavor.
- Add Stock and Simmer: Pour in the beef stock, stir to combine, and bring the mixture to a simmer on the stovetop.
- Oven Slow Cook: Cover the Dutch oven with a lid and transfer it to the preheated oven. Let it cook for 1 1/2 hours to tenderize the beef and blend flavors.
- Add Root Vegetables: After the initial cooking, stir in the carrot and potato pieces. Cover again and return to the oven for another 30 minutes. Check if the beef is fall-apart tender; if not, continue cooking in 10-minute increments until perfectly soft.
- Serve: Remove from the oven and ladle the goulash into bowls. Garnish with finely chopped parsley if desired. Serve as is or with crusty bread for dunking to enjoy every bit of the flavorful sauce.
Notes
- Beef Choices – Besides beef chuck, try beef osso bucco (boneless) or beef cheeks for a richer texture. Gravy beef and brisket also work but tend to be leaner.
- Paprika – Use authentic Hungarian or Hungarian-style paprika for smoother, sweeter flavor. Avoid hot paprika since this recipe uses a generous amount, and spiciness could overpower the dish.
- Caraway Seeds – A traditional spice in Central European cooking, adding a distinctive aroma; optional but recommended for authentic taste.
- Cooking Methods – Oven slow cooking enables caramelization and prevents base burning. Stove method requires ultra-low heat and frequent stirring. Slow cooker takes 6 hours on low plus additional 2 hours after adding vegetables.
- Leftovers – Goulash flavors improve after resting overnight. Store leftovers in the fridge for 4-5 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 105 mg
