Hungarian Gulyás Beef Stew (Print Version)
Tender beef and vegetables in a rich paprika-infused broth for a comforting Hungarian meal.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 large onions, finely chopped
03 - 3 medium carrots, sliced
04 - 2 parsnips, sliced
05 - 2 medium potatoes, peeled and diced
06 - 2 cloves garlic, minced
07 - 1 large bell pepper, diced
08 - 2 medium tomatoes, chopped
→ Spices & Seasonings
09 - 3 tbsp sweet Hungarian paprika
10 - 1 tsp caraway seeds
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
→ Liquids
13 - 6 cups beef broth
14 - 2 tbsp vegetable oil or lard
# Directions:
01 - Heat the oil or lard in a large heavy-bottomed pot over medium heat. Add onions and sauté until golden, about 8 minutes.
02 - Stir in the garlic and caraway seeds and cook for 1 minute until fragrant.
03 - Add the beef cubes and brown on all sides, about 5 minutes.
04 - Remove the pot from heat, sprinkle with paprika, and stir well to coat the beef and onions. This prevents the paprika from burning.
05 - Return the pot to the heat. Add the chopped tomatoes and bell pepper. Cook for another 3 minutes, stirring gently.
06 - Pour in the beef broth, add the bay leaf, and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
07 - Add the carrots, parsnips, and potatoes. Continue to simmer, uncovered, for an additional 45–60 minutes, or until the beef and vegetables are tender and the flavors meld.
08 - Adjust seasoning as needed. Remove bay leaf before serving.
# Expert Tips:
01 -
- The humble beef chuck transforms into meltingly tender meat that falls apart at the mere suggestion of a spoon
- That moment when the paprika hits the hot onions and fills your entire kitchen with the most intoxicating aroma
- Its the kind of stew that tastes even better the next day, making it perfect for lazy Sunday meal prep
02 -
- Removing the pot from heat before adding paprika is non-negotiable unless you want bitter, burned notes ruining everything
- The stew should be soupier than American-style stew, so dont reduce it too much—broth is part of the experience
- This tastes infinitely better after resting in the refrigerator overnight, giving all those flavors time to really get to know each other
03 -
- Cut your beef into slightly larger cubes than you think necessary—they shrink during cooking and you want substantial bites
- If you can only find generic paprika at the grocery store, toast it gently in a dry pan for 30 seconds to wake up the oils