I’ll be honest—the first time I made real Hungarian Goulash Beef Stew, I wondered what took me so long. This deeply savory, paprika-forward soup has become one of my go-to recipes when I want something that feels special but doesn’t require me to stand over the stove all day.
The taste? It’s rich and warming without being heavy. The beef is so tender it practically falls apart, and the broth—oh, that broth—is infused with the earthy sweetness of Hungarian paprika, balanced by aromatic garlic and onions. Every spoonful is comforting and flavorful, with just enough depth to keep things interesting. It’s the kind of dish that tastes even better the next day.
What I love most about this beef stew recipe is that while it does take about 2.5 to 3 hours total, most of that is hands-off simmering time. You do some initial prep and browning (maybe 30 minutes of active work), then the pot does the rest while you go about your day. It’s actually quite forgiving and perfect for weekend cooking or meal prep.
The technique is straightforward too—sear the meat, sauté your aromatics, add paprika (off the heat so it doesn’t burn), then let everything simmer low and slow. That’s really it. If you can chop an onion and stir a pot, you can make this.
I love serving this with crusty bread for soaking up that incredible broth, and a dollop of sour cream on top adds a lovely tang that cuts through the richness. Some people add a simple side salad or pickled cucumbers for brightness, but honestly, this is a complete meal in a bowl.
Ready to make something truly delicious? Let’s get started.
Tender beef and vegetables slow-cooked in a rich, savory broth, highlighted by the warm, earthy flavor of sweet Hungarian paprika.
Ingredients
Beef Chuck or Stew Meat: 2-3 lbs (approx. 1-1.4 kg), cut into 1-1.5 inch cubes
Lard or Vegetable Oil: 3 Tbsp
Yellow Onions: 2 large, finely chopped (about 3 cups)
Garlic: 4-5 cloves, minced
Sweet Hungarian Paprika: 3-4 Tbsp
Caraway Seeds: 1 tsp, crushed (optional, but authentic)
Salt and Black Pepper: To taste
Bay Leaves: 2
Beef Broth or Water: 5-6 cups
Tomato Paste: 1 Tbsp
Potatoes: 3 medium, peeled and cut into 1-inch chunks
Carrots: 2 large, peeled and sliced or cut into chunks
Bell Pepper: 1 medium (red or green), diced
Sour Cream or Crème Fraîche: For serving (optional garnish)
Fresh Parsley: For serving (optional garnish)
Directions
- Sear the Beef (Optional but Recommended):
Pat the beef cubes dry and season with salt and pepper.
Heat 1 Tbsp of the lard/oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches, brown the beef on all sides.
Remove the seared beef and set aside. - Sauté Onions and Bell Pepper:
Reduce the heat to medium.
Add the remaining lard/oil to the pot.
Add the chopped onions and cook, stirring occasionally, until soft and translucent (about 8-10 minutes).
Add the bell pepper and cook for another 3 minutes. - Add Garlic and Paprika:
Stir in the minced garlic and cook for about 1 minute until fragrant.
Remove the pot from the heat—this prevents the paprika from burning, which will make it bitter.
Stir in the sweet Hungarian paprika, tomato paste, and crushed caraway seeds.
Stir constantly for about 30 seconds until the beef and vegetables are thoroughly coated and the paprika’s color darkens. - Simmer the Goulash:
Return the pot to the stove. Add the seared beef and the beef broth or water.
Add the bay leaves and an initial generous pinch of salt. The liquid should mostly cover the meat.
Bring the goulash to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 1.5 hours. - Add Root Vegetables:
After 1.5 hours, the beef should be starting to become tender.
Add the chopped carrots and potatoes.
Add a little more liquid if needed to ensure everything is well submerged. - Finish Cooking:
Continue to simmer, covered, for another 30-60 minutes, or until the potatoes and carrots are tender and the beef is completely fork-tender. - Season and Serve:
Discard the bay leaves.
Taste the goulash and adjust the seasoning with salt and pepper as needed.
Serve hot, traditionally in a bowl as a substantial soup, with a dollop of sour cream and a sprinkle of fresh parsley.
Slow Cooker Variation
Life gets busy, and I get it—sometimes you just want to come home to dinner that’s ready and waiting. The good news? This goulash works beautifully in a slow cooker with just a few tweaks.
I still recommend doing the initial browning and sautéing on the stovetop (it only takes about 20 minutes and makes a real difference in flavor). Heat your skillet, brown the beef in batches, then sauté the onions, bell pepper, and garlic until softened. Remove the pan from heat and stir in the paprika, tomato paste, and caraway seeds—this step is crucial to prevent the paprika from burning and turning bitter.
Transfer everything to your slow cooker along with the browned beef, beef broth (use about 5 cups instead of 6, since slow cookers don’t reduce liquid as much), carrots, and bay leaves. Here’s the key: don’t add the potatoes yet. They’ll turn to mush if cooked for the full time.
Cook on low for 7-8 hours or high for 4-5 hours. About 1 to 1.5 hours before you’re ready to eat, add the potato chunks. They’ll have just enough time to get tender without falling apart.
If your sauce seems too thin at the end (slow cookers trap moisture), just remove the lid and cook on high for the last 30 minutes to thicken things up. Season to taste, and you’re done.
The flavor is just as rich and comforting as the stovetop version, and you get to skip the occasional stirring and checking. It’s a win-win when you need that set-it-and-forget-it convenience.
Another Slow Cooker Option: Red Wine Beef Stew
I make this red wine beef stew almost as often as the goulash, and honestly, they’re both fantastic—just in different ways.
The main difference comes down to the flavor base. While the Hungarian goulash gets its character from paprika (that earthy, slightly sweet warmth), this version uses red wine and herbs for a deeper, more wine-forward taste. It’s less about bright spice and more about rich, savory depth.
What sets them apart:
The goulash has that distinctive paprika flavor—it’s lighter, almost brothy, with a vibrant red-orange color. It feels warming but not heavy, and the spice profile is unique and comforting.
This red wine stew? It’s heartier. The wine adds complexity and a subtle tang, and combined with tomato paste, Worcestershire sauce, and herbs like thyme and rosemary, you get something that tastes more like a traditional Sunday roast dinner. The color is deeper too—a rich, dark brown with burgundy undertones instead of that bright paprika red. The sauce is thicker and coats the beef and vegetables in a way that feels really satisfying.
I tend to reach for the goulash when I want something a bit lighter with that special paprika kick. The red wine stew is my choice when I’m craving something more robust and classic—especially good on a really cold day when you want maximum comfort.
The nice thing is that the slow cooker method is basically the same for both, so once you’ve made one, you can easily switch between them depending on your mood. I usually keep the ingredients for both on hand because they satisfy different cravings.
Whichever version you choose, you’re in for a bowl of pure comfort—and probably some very happy people around your dinner table.
Leave a Reply