Hungarian Gulyás Beef Stew (Print View)
Tender beef and vegetables simmered with sweet Hungarian paprika for a hearty, comforting 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
15 - 1 tbsp tomato paste (optional)
# How-To Steps:
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.
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.
08 - Adjust seasoning as needed. Remove bay leaf before serving.
09 - Serve hot, ideally with rustic bread or csipetke (Hungarian pinched noodles).
# Expert Hints:
01 -
- The beef becomes impossibly tender after its long slow simmer practically falling apart when you look at it
- Sweet paprika gives this stew its signature russet color and a warmth that feels like a hug on cold days
02 -
- Traditional gulyás has a soupy consistency somewhere between a stew and a soup, so do not reduce the liquid too much
- This tastes even better the next day, which is excellent news for meal prep or feeding a crowd
03 -
- Cut your beef into slightly larger cubes than you think you need, they shrink during cooking
- Use a pot that holds heat well, thin pots make the broth cook unevenly