This rich beef goulash stew is made with chuck, sweet Hungarian paprika, and tomato paste. A slow-simmered Hungarian classic I fell in love with in Trieste.
If you love Hungarian recipes, also try my Hungarian Goulash Soup (gulyásleves) and my Paprika Cauliflower Soup - both straight from my mom.
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I spent time in Trieste and found myself eating the Hungarian dishes of my childhood all over again. Trieste has that effect on you - the city lived under the Austro-Hungarian Empire for centuries, and the food still carries that history in the most beautiful way.
I was eating plum gnocchi, paprika-laced stews, dishes that took me right back to my mother's kitchen. And this beef goulash stew is one of those dishes. Thick, deeply flavored, the kind of thing you want a hunk of crusty bread alongside.
My mom is from Hungary and married a Sicilian, so most of what she cooked was Italian. But those Hungarian days - when she made gulyás, or paprikash, or this stew - those are the meals I remember most vividly. The goulash stew is different from the soup version: less liquid, more concentrated, the sauce clinging to every piece of tender beef. It is not fast food. It is a two-hour affair that rewards patience with something deeply satisfying.
This recipe is simple on purpose. Chuck roast, white onion, garlic, sweet Hungarian paprika, tomato paste, broth. That is essentially it. The magic is in the technique - slow cooking the onion until it nearly melts, blooming the paprika off the heat so it never burns, letting the beef braise low and slow until it gives up all its richness to the sauce.
Goulash Stew vs. Goulash Soup
The difference is liquid. In the soup version (gulyásleves), you add enough water to make a brothy, pourable bowl. In the stew, you use far less liquid and let the onions and meat create a thick, glossy sauce as they cook down together. The stew is heartier and more intensely flavored. Both are delicious - but the stew is what I reach for when I want something truly satisfying on a cold night.
Ingredients
- 4 tablespoons olive oil
- 2½ pounds stewing beef lean, cut into 1 inch pieces
- 1 teaspoon Salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 Tablespoons sweet paprika
- 3 bay leaves
- 1 can tomato paste
- 2-4 cups beef broth, no salt added
- freshly ground black pepper to taste
Ingredient Notes
- Chuck pot roast: This is the right cut for a long braise. Chuck has enough fat and connective tissue that it becomes fork-tender and silky after two hours of slow cooking. Cut into 1½-inch cubes - larger than you think, because the beef shrinks as it cooks.
- White onion: One large white onion, diced. White onion has a sharper flavor than yellow and is traditional in Hungarian cooking. It cooks down almost completely into the sauce, which is exactly what you want.
- Garlic: Three cloves, minced fresh. Add it toward the end of the onion cooking time - garlic burns quickly and bitter garlic will affect the whole dish.
- Olive oil: Used for sautéing the onion and building the base. A neutral oil like sunflower also works if you want to stay more traditionally Hungarian.
- Sweet Hungarian paprika: The most important ingredient. Use imported Hungarian sweet paprika, not generic supermarket paprika. The quality difference is enormous. Three tablespoons sounds like a lot - it is supposed to be.
- Tomato paste: Two tablespoons stirred in with the paprika. It adds depth, a touch of acidity, and helps the sauce develop color and richness. Do not skip it.
- Beef broth: Low-sodium beef broth gives you control over the salt level. Homemade is best. The stew uses far less liquid than the soup - the broth is there to help braise, not to make a bowl of liquid.
- Salt and pepper: Season the beef before browning, and taste and adjust again at the end. Build salt gradually throughout the cook.
How to Make Beef Goulash Stew
- Season the beef cubes generously with salt and pepper on all sides. Set aside.
- Heat the olive oil in a large heavy pot or Dutch oven over medium heat. Add the diced onion and a pinch of salt. Cook slowly over low to medium-low heat, stirring often, until the onion is very soft and translucent - about 15 minutes. Do not let it brown. If it starts to stick, add a small splash of water.
- Add the garlic and stir for about 1 minute until fragrant. Remove the pot from the heat.
- Add the sweet paprika and tomato paste to the onion mixture. Stir quickly and thoroughly to coat - working off the heat prevents the paprika from scorching. Add 2 tablespoons of water and stir again.
- Return the pot to medium heat. Add the seasoned beef cubes and stir to coat them in the paprika and onion mixture. Cook for a few minutes, turning the beef, until lightly colored on all sides.
- Pour in the beef broth. Stir to combine and scrape up any bits from the bottom of the pot. Bring to a gentle simmer, then reduce the heat to low. Cover and cook for 1.5 to 2 hours, stirring occasionally, until the beef is completely tender and the sauce has thickened. Add a splash more broth if it looks too dry during cooking.
- Taste and adjust salt and pepper. Serve hot with crusty bread, egg noodles, or mashed potatoes.
Expert Tips
- Buy the best Hungarian paprika you can find. This recipe has so few ingredients that there is nowhere for mediocre paprika to hide. Imported sweet Hungarian paprika from a specialty store or online makes all the difference.
- Always add the paprika off the heat. Pull the pot from the burner before adding the paprika, stir in a splash of water, then return to heat. Burnt paprika is irreversibly bitter.
- Cook the onion long and slow. It should be very soft and nearly melting before the beef goes in. This creates the sweet, deep base the whole stew is built on.
- Do not rush the braise. Low heat for a long time is how chuck becomes silky and tender. High heat makes it tight and chewy.
- Let it rest before serving. Like most braises, this stew is even better after 10 minutes off the heat - and outstanding the next day.
Variations
- Add carrots and potatoes: Stir in 2 peeled and chopped carrots and 2 cubed potatoes during the last 45 minutes of cooking for a heartier, more filling stew.
- Spicy version: Swap half the sweet paprika for hot Hungarian paprika, or add a pinch of cayenne.
- Sour cream finish: Stir a dollop of sour cream into the sauce just before serving for a richer, creamier texture - a nod to the csángó goulash tradition.
- Pork: Substitute pork shoulder (cut into cubes) for the chuck. Same technique, slightly lighter flavor.
- White wine: Add a splash of dry white wine when you add the broth for an extra layer of depth.
What to Serve With Beef Goulash Stew
Crusty bread is non-negotiable - you need it to get every last bit of that paprika sauce. Egg noodles (nokedli or spätzle) are the traditional pairing and soak up the sauce beautifully. Mashed potatoes work wonderfully too. For something lighter, serve alongside a simple green salad or braised cabbage.
How to Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavor improves overnight as everything melds together. Reheat gently on the stovetop over low heat, adding a small splash of broth if the sauce has thickened too much. This stew freezes beautifully for up to 3 months.
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📖 Recipe
Beef Goulash Stew with Sweet Paprika and Tomato
Equipment
Ingredients
- 4 Tablespoons olive oil
- 2½ pounds stewing beef lean cut into 1 inch pieces
- 1 teaspoon salt or to taste
- 1 teaspoon pepper or to taste
- 1 large onion chopped
- 2 cloves garlic minced
- 3 Tablespoons sweet paprika
- 3 bay leaves
- 1 can tomato paste
- 2-4 cups beef broth no salt added
Instructions
Sauté the aromatics
- Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the onions and garlic and cook for about 5 minutes, until the onions soften and become translucent.
- Add the paprika: Stir in the sweet paprika and cook briefly, just until fragrant.
Sear the beef
- Add the beef and stir to coat it with the onions, garlic, and paprika. Season with salt and pepper and cook until the beef is lightly browned.
Cook the tomato paste
- Add the tomato paste and stir well. Cook for 1-2 minutes to deepen the flavor.
Add the broth
- Pour in 2 cups of beef broth and raise the heat to high. Add the bay leaves and bring the mixture to a boil.
Slow simmer
- Once boiling, reduce the heat to medium-low. Partially cover and simmer for about 2 hours, stirring occasionally.
Adjust the liquid
- Check the stew as it cooks and add more broth as needed. The liquid will reduce while the beef becomes tender.
Finish the goulash
- The stew is ready when the beef is fork-tender and the sauce is smooth, rich, and velvety.
Season and serve
- Taste and adjust with more salt and pepper if needed. Serve hot with noodles or nokedli.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Beef: Chuck or another well-marbled stewing beef works best because it becomes tender during the long simmer.
- Paprika: Use good-quality sweet Hungarian paprika for the most authentic flavor. Avoid smoked paprika unless you specifically want a smoky taste.
- Paprika tip: Stir the paprika into the onions briefly, but do not let it burn or it can become bitter.
- Broth: Start with 2 cups and add more as needed while the goulash cooks. The liquid will reduce considerably during the long simmer.
- Simmering: Keep the stew at a gentle simmer rather than a rapid boil. Slow cooking gives the beef time to become tender.
- Consistency: The finished sauce should be rich and velvety, not watery. Leave the pot partially covered so the sauce can reduce.
- Seasoning: Taste at the end and adjust the salt and pepper as needed, especially if you use salted beef broth.
- Make ahead: Goulash tastes even better the next day. Prepare it 1-2 days ahead and gently reheat before serving.
- Serving: Serve with nokedli, egg noodles, mashed potatoes, or crusty bread.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze cooled goulash for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
