Name: Goulash (Hungarian Beef Stew) Recipe
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Cuisine: Hungarian
Ingredients: 1 kg beef chuck, cut into 3.5cm cubes; 1 3/4 tsp cooking salt / kosher salt; 1 tsp black pepper; 1 tbsp extra virgin olive oil; 2 tbsp unsalted butter; 2 brown onions, cut into 1cm squares; 5 garlic cloves, finely minced; 2 capsicum/bell peppers (1 red, 1 yellow), cut into 2 cm squares; 2 tomatoes, cut into wedges then halved; 2 carrots, peeled, quartered lengthwise then cut into 1cm pieces; 2 potatoes, cut into 1.2cm cubes; 1/4 cup Hungarian-style paprika; 1 tsp caraway seeds, optional; 1 bay leaf; 1 litre beef stock/broth, low-sodium; 1 tbsp finely chopped parsley, optional

Nothing quite beats the deep, smoky aroma and tender, hearty taste of a classic Goulash (Hungarian Beef Stew) Recipe. It’s the kind of dish that wraps you up in comfort, perfect for cozy dinners and makes your kitchen smell irresistible.

A close-up image of a ladle holding a thick, rich stew filled with chunks of brown meat, orange potato pieces, and red bell pepper slices, all mixed in a deep reddish-brown broth. The stew is garnished with small green herb leaves scattered on top. The ladle is inside a large pot with a dark, rustic-looking rim, and the background shows more stew with visible tender meat and vegetables submerged in the liquid. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Goulash (Hungarian Beef Stew) Recipe
Top Tip
How to Serve Goulash (Hungarian Beef Stew) Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Goulash (Hungarian Beef Stew) Recipe

Why You'll Love This Recipe

I’ve made this Goulash (Hungarian Beef Stew) Recipe more times than I can count, and every single time it delivers that perfect balance of paprika’s smoky sweetness with rich beefy goodness. It feels like a warm hug in a bowl and is surprisingly simple to pull together.

Rich, authentic flavors: The Hungarian-style paprika creates an unmistakable, smooth depth of flavor that elevates the stew beautifully.
Perfectly tender beef: Slow cooking ensures your beef chuck turns melt-in-your-mouth soft without falling apart right away.
Simple ingredients: Most you’ll find at your local store, yet together they make a dish that’s wonderfully complex.
Versatile cooking method: Whether in the oven, on the stove, or slow cooker, this stew adapts to your kitchen style and time.

The dish is a rich, dark red stew with visible chunks of tender brown meat and evenly cut pieces of orange and yellow vegetables, likely carrots and potatoes, all floating in a thick sauce. The stew fills a round light blue pot with slight browning on the rim, and a golden spoon is placed inside the pot on the right side. The background features a few torn pieces of light brown bread and some vibrant autumn leaves in red, orange, and yellow, placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s ingredients merge traditional Hungarian flavors with everyday staples, making it easy and satisfying. Each component plays its role, from the beef’s richness to the paprika’s smoky punch, supported by fresh vegetables for balance.

Flat lay of a small pile of beef chuck cubes, two medium brown onions diced, five garlic cloves peeled, one red and one yellow bell pepper cut into chunks, two ripe tomatoes quartered, a heaping spoonful of paprika powder in a small bowl, a few caraway seeds scattered nearby, a single bay leaf, two peeled carrots cut into chunks, two medium potatoes cubed, a small bunch of finely chopped parsley, a small dish of cooking salt, a pepper grinder, a drizzle of olive oil in a shallow dish, and a couple of cubes of unsalted butter placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Beef chuck: Perfect for slow cooking; it becomes tender without getting dry or tough.
Cooking salt and black pepper: Essential for seasoning; go easy at first, then adjust to taste.
Extra virgin olive oil and unsalted butter: A combo I swear by for richer flavor and better caramelization.
Brown onions: They bring sweetness and depth once caramelized.
Garlic cloves: Adds underlying warmth and complexity to the stew.
Capsicum/bell peppers (red and yellow): Their mild sweetness complements the paprika – plus, they add vibrant color!
Tomatoes: They break down to build a natural tang and body in the sauce.
Hungarian-style paprika: The star of the show! Smooth and sweet, it transforms this from just a beef stew to authentic goulash.
Caraway seeds (optional): If you like, they add that traditional central European hint of earthiness.
Bay leaf: Infuses a subtle herbal note that rounds out the flavor.
Beef stock/broth (low-sodium): Keeps the stew rich while letting you control the saltiness.
Carrots: Tender sweetness and a bit of texture contrast with the beef.
Potatoes: Absorb the sauce beautifully, making each bite hearty and satisfying.
Finely chopped parsley (optional): Freshness and color at the end to brighten the dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Goulash (Hungarian Beef Stew) Recipe based on the season or mood. Adding a pinch of smoked paprika sometimes gives it a captivating smoky flavor, while swapping out potatoes for sweet potatoes brings a subtle twist that my family adores.

Variation: When I’m in a hurry, I use a slow cooker—just toss everything in, and after 6 hours on low, it’s stew-ready with minimal fuss.
Spice it up: If you want some heat, add a little mild chili powder or fresh chili but be careful not to overpower the paprika’s lovely sweetness.
Vegetarian twist: I’ve substituted beef with hearty mushrooms and added vegetable stock for a comforting meat-free version.

Step-by-Step: How I Make Goulash (Hungarian Beef Stew) Recipe

Step 1: Season and Prep Your Beef

Start by cutting your beef chuck into generous 1.5-inch cubes. I toss them in about half the salt and pepper right away—it helps bring out the meat’s natural flavor while it cooks. Don’t salt too much upfront; you can adjust later after tasting.

Step 2: Sauté the Onions and Garlic

In your Dutch oven or heavy pot, heat olive oil and butter together over high heat. The combo gives such a rich base that caramelizes the onions beautifully. Cook the chopped brown onions for about six minutes until the edges turn a lovely golden color—this slow browning really builds flavor. Then toss in the garlic and stir for a minute so it softens but doesn't burn.

Step 3: Brown the Beef Cubes

Add the beef to the pot and stir gently. You want to brown the outsides just until they lose their red color—don’t worry about a deep sear here, just some light browning to lock in taste. It usually takes about two minutes for this.

Step 4: Add the Vegetables and Paprika

Now it’s colorful—toss in the capsicum (bell peppers) and tomatoes. Stir for about three more minutes so everything starts to meld and the tomatoes break down a bit. Then sprinkle in the Hungarian-style paprika, caraway seeds, and bay leaf. Stir quickly for about 30 seconds; this wakes up the paprika’s flavors and makes the stew sing.

Step 5: Slow Cook to Tender Perfection

Pour in the beef stock, give it a good stir, and bring it all to a gentle simmer. Cover with the lid and slide the pot into a preheated oven at 180°C (350°F). For the next hour and a half, magical things happen—the beef gradually becomes tender and infuses the sauce with its richness.

Step 6: Add the Root Veggies and Finish Cooking

After 90 minutes, your beef will be tender but not quite ready to melt away. Add the quartered carrots and potato cubes, stir everything together, then cover and pop back into the oven for another 30 minutes. The veggies soften perfectly while the beef reaches that buttery “fall-apart” texture. If it’s not quite there yet, no worries—just bake for 10-minute intervals until perfect.

Step 7: Serve and Garnish

When you’re ready, ladle the goulash into bowls and sprinkle a little fresh parsley on top for brightness. I like serving it with crusty bread to soak up all the lovely sauce—cheese bread is a personal favorite for dunking in this stew!

Top Tip

Having made this Goulash (Hungarian Beef Stew) Recipe tons of times, here’s a handful of tips I’ve picked up that really push it from good to unforgettable.

Don't skip the butter and oil combo: It creates richer fats for nice caramelization without burning the butter alone.
Use Hungarian-style paprika: It’s smoother and more authentic—it makes all the difference in flavor compared to standard paprika.
Be patient with slow cooking: The stew tastes even better the longer it simmers gently, so resist the urge to rush it.
Avoid stirring too often: Let the beef and veggies sit while cooking to develop lovely caramelized edges and depth.

How to Serve Goulash (Hungarian Beef Stew) Recipe

Hungarian Beef Stew - Serving Suggestion

Garnishes

I always finish this stew with a sprinkle of fresh parsley. It adds just the right pop of color and a hint of freshness to balance the richness. If I’m feeling fancy, a dollop of sour cream on top is divine, especially on chilly evenings.

Side Dishes

Crusty bread or garlic cheese bread is my go-to for dunking—it soaks up the sauce beautifully. Sometimes, I serve it alongside buttery noodles or creamy polenta to keep things cozy. A simple green salad balances the meal if you want something fresh on the side.

Creative Ways to Present

For a special occasion, I’ve served this goulash over a bed of spaetzle or in small portions topped with a dollop of smoked paprika sour cream and fresh chives in individual cast-iron skillets. It transforms the humble stew into something elegant and fun to share.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers in the fridge. The flavors actually deepen overnight—so I always recommend letting it rest before reheating. It stays fresh for 4 to 5 days, making it a reliable weeknight meal.

Freezing

This stew freezes incredibly well. I portion it into freezer-safe containers and label with the date—so easy to pull out and thaw for quick dinners. It keeps up to 3 months without losing that homemade goodness.

Reheating

To reheat, I gently warm the stew on the stove over low heat, stirring occasionally to prevent sticking. This keeps the beef tender and the sauce silky, almost like freshly made. Microwaving works too but watch carefully to avoid drying out.

Frequently Asked Questions:

Can I use a different cut of beef for this goulash?

Absolutely! While beef chuck is ideal for its balance of tenderness and flavor, you can also use beef osso bucco, beef cheeks, brisket, or gravy beef. Just remember leaner cuts may cook faster and can dry out if overcooked.

What’s so special about Hungarian paprika?

Hungarian paprika is smoother and sweeter compared to standard paprika varieties. It provides the characteristic depth and color to goulash without being overly spicy or smoky. Using regular paprika will work, but Hungarian-style gives an authentic, balanced flavor.

Can I make this stew on the stove instead of the oven?

Yes! Using the stove works perfectly—just cook on the lowest heat setting, covered, and stir occasionally to prevent anything from sticking. The key is patient, gentle simmering for about 1.5 hours, then add potatoes and carrots and continue cooking for another 30 minutes.

How long can I store or freeze leftover goulash?

Leftovers keep great in the refrigerator for 4 to 5 days. For longer storage, freeze portions in airtight containers for up to 3 months. Make sure to cool the stew fully before freezing for best results.

Final Thoughts

This Goulash (Hungarian Beef Stew) Recipe holds a warm spot in my heart and kitchen. It’s the kind of meal that brings everyone to the table, eager to share stories and seconds. If you’re looking for a dish that’s both comforting and impressive but still fuss-free, trust me—this one’s a winner. Once you try it, I think you’ll be making it again and again just like I do.