Short Description

This hearty Beef Goulash features tender, slow‑cooked beef in a rich, paprika‑infused broth, simmered low and slow for maximum flavor—a comforting classic perfect for any chilly day.

Why You’ll Love This Recipe

Deep, rustic flavors from slow cooking beef with paprika, tomato paste, wine, and broth
Effortless preparation with simple steps—sauté, simmer, then melt into tender perfection
Versatile serving options—delicious over mashed potatoes, polenta, bread, or noodles

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1.5 kg beef, cut into cubes
800 g onions, finely chopped
6 cloves garlic, minced
Lard (or oil) for frying
4 tbsp tomato paste
250 ml red wine
1.5 L beef broth
1 tbsp sweet paprika powder
1 tbsp marjoram
1 tsp cumin
½ tsp black pepper
Salt, to taste
A few bay leaves

Directions

Sear the Beef
Heat a large heavy-bottomed pot or Dutch oven over medium-high heat with a spoonful of lard or oil. In batches, sear the beef cubes until browned on all sides. Remove and set aside.
Sweat the Onions
Add more fat if needed. Lower heat to medium and sauté the onions for 8–10 minutes until golden.
Add Garlic
Stir in minced garlic and cook for 1–2 minutes until fragrant.
Tomato Paste
Mix in the tomato paste with onions and garlic; cook for 2–3 minutes to deepen flavor.
Deglaze
Pour in the red wine, scraping up browned bits from the bottom. Simmer for about 5 minutes until slightly reduced.
Combine Ingredients
Return the beef to the pot, add the beef broth, paprika, marjoram, cumin, black pepper, bay leaves, and salt. Stir to combine.
Simmer
Partially cover, reduce heat to low, and simmer for at least 3 hours, stirring occasionally.
Adjust Seasoning
After cooking, taste and adjust the salt and spices as needed.
Serve
Ladle into bowls and serve hot with bread, mashed potatoes, polenta, or noodles.

Servings And Timing

Yield: Serves 6–8 people
Prep Time: 20 minutes
Cooking Time: 3 hours
Total Time: About 3 hours 20 minutes

Variations

Vegetable Enrichment: Add carrots, bell peppers, or potatoes in the final hour
Spice Twist: Substitute smoked paprika for added depth
Wine Swap: Use white wine or red wine vinegar for a tangy profile
Herb Boost: Stir in chopped fresh parsley or dill before serving for brightness

Storage/Reheating

Refrigerator: Store in an airtight container for up to 3 days
Freezer: Cool completely and freeze for up to 3 months
Reheat: Warm gently on the stovetop or microwave until heated through, stirring occasionally

FAQs

1. Can I Use a Slow Cooker Instead?

Yes, after searing the meat and sautéing aromatics, transfer everything to a slow cooker and cook on low for 6–8 hours.

2. What Cut of Beef Should I Use?

Chuck or shin are ideal—they’re tough cuts that become tender and flavorful after long cooking.

3. Is Red Wine Necessary?

It enhances flavor, but you can substitute more beef broth or a splash of vinegar if preferred.

4. Can I Add Vegetables?

Yes—carrots, potatoes, or bell peppers work well when added during the last hour of cooking.

5. How Thick Should the Sauce Be?

The sauce should be thick and rich. Simmer uncovered near the end if it needs reducing.

6. Should I Stir Often?

Occasionally—especially in the last hour to prevent sticking or burning.

7. Can I Make It Spicier?

Yes, add chili flakes, cayenne pepper, or hot paprika to suit your taste.

8. What If My Beef Isn’t Tender After 3 Hours?

Continue cooking until fork-tender; some cuts may need a bit longer.

9. How Do I Thicken the Sauce?

Simmer uncovered, or stir in a cornstarch slurry if needed near the end.

10. Is It Better the Next Day?

Absolutely—flavors deepen and meld, making leftovers even more delicious.

Conclusion

This slow-cooked beef goulash brings together bold spices and fall-apart tender meat for a soul-warming meal that’s both satisfying and simple to make. Perfect for cozy nights or feeding a crowd, it’s a timeless dish worth savoring again and again.

Ezabella