Slow-Cooked Beef Goulash Recipe
Cozy up with a bowl of Slow-Cooked Beef Goulash, a comforting and hearty stew that's perfect for chilly evenings. Tender beef is seared and then simmered with sweet onions, garlic, and rich tomato paste, creating a deliciously flavorful sauce. Infused with warm spices like paprika and marjoram, this dish is all about depth and comfort. Serve it with rustic bread, creamy mashed potatoes, or velvety polenta for a satisfying meal that brings everyone together. It’s a classic favorite that’s sure to warm your heart and fill your belly!
Equipment
- Iron Dutch Oven Pot Ideal for searing the meat and slow-simmering the goulash.
- Sharp knife For chopping the beef, onions, and garlic.
- Cutting Board To prep ingredients safely and easily
- Spatula For stirring ingredients and scraping up browned bits from the pot
- Measuring Spoons For measuring out spices, tomato paste, wine, and broth.
- Tongs Handy for turning and removing the beef cubes as you sear them
- Ladle For serving the goulash
Ingredients
- 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
Spices:
- 1 tbsp sweet paprika powder
- 1 tbsp marjoram
- 1 tsp cumin
- ½ tsp black pepper
- Salt, to taste
- Few bay leaves
Instructions
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add a spoonful of lard or oil.
- Working in batches, sear the beef cubes on all sides until browned. Remove and set aside.
- In the same pot, add more lard if necessary. Lower the heat to medium and add the chopped onions. Sauté until golden brown (about 8-10 minutes).
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the tomato paste, blending it well with the onions and garlic. Cook for 2-3 minutes to deepen the flavor.
- Pour in the red wine, scraping the browned bits from the bottom of the pot. Let it simmer for about 5 minutes to reduce.
- Return the seared beef to the pot, then add the beef broth. Incorporate the sweet paprika, marjoram, cumin, black pepper, bay leaves, and a pinch of salt. Stir to combine.
- Partially cover the pot and reduce the heat to low. Allow the goulash to simmer for at least 3 hours, stirring occasionally.
- After simmering, taste and adjust the seasoning as needed. Serve hot with your choice of side dishes, such as bread, mashed potatoes, or polenta. Enjoy!
Nutrition
Calories: 400kcal
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