Hungarian Gulyás Beef Stew (Printable)
Tender beef and vegetables slow-simmered with authentic Hungarian sweet paprika in a rich, comforting broth.
# What You'll 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)
# Method:
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.
05 - Return the pot to the heat. Add the chopped tomatoes, tomato paste if using, 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.
# Expert Hints:
01 -
- The beef becomes impossibly tender while infusing the broth with deep savory flavor
- Sweet paprika gives the stew its signature red color and mild warmth without overwhelming heat
- Root vegetables add natural sweetness that perfectly balances the rich beef
02 -
- Never add paprika directly to high heat or it will turn bitter, always remove the pot from heat first
- This stew tastes even better the next day, so consider making it ahead and reheating
03 -
- Cut all your vegetables into similar sized pieces so they cook evenly
- Skim any excess fat that rises to the surface during the last 30 minutes of cooking