Hungarian Goulash Stew

Ingredients

• 1.5 kg (3.3 lbs) beef stew meat, cubed 1.5 kg (3.3 lbs) beef stew meat, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 large onions, chopped 2 large onions, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 tablespoons sweet paprika 2 tablespoons sweet paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 2 bay leaves 2 bay leaves
• 4 cups (946 ml) beef broth 4 cups (946 ml) beef broth
• 2 cups (473 ml) water 2 cups (473 ml) water
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 60g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove the beef from the pot and set aside.
2. 2.
   In the same pot, add the chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
3. 3.
   Add the sliced bell peppers to the pot and cook for a few minutes until they start to soften.
4. 4.
   Return the beef to the pot and sprinkle with sweet paprika, caraway seeds, dried thyme, salt, and pepper. Stir well to coat the meat and vegetables with the spices.
5. 5.
   Pour in the beef broth and water, and add the bay leaves. Bring the stew to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the flavors have melded together.
6. 6.
   Remove the bay leaves before serving. Adjust the seasoning if needed.
7. 7.
   Serve the Hungarian Goulash Stew hot with Hungarian dumplings or crusty bread.

Treat your ingredients with care...

• Beef stew meat — For the best results, choose a tender cut of beef such as chuck or round. Trim any excess fat before cubing the meat to ensure a lean and flavorful stew.

Tips & Tricks

• For an extra depth of flavor, you can add a splash of red wine to the stew during the cooking process.
• If you prefer a thicker stew, you can mix a tablespoon of flour with a little water and add it to the stew towards the end of the cooking time.
• Leftovers taste even better the next day as the flavors continue to develop. Store any leftovers in the refrigerator for up to 3 days.

Serving advice

Serve the Hungarian Goulash Stew in deep bowls, allowing the tender beef and flavorful broth to take center stage. Garnish with a sprinkle of fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, serve the stew in individual cast-iron pots or rustic ceramic bowls. Pair it with a side of Hungarian dumplings or crusty bread for a complete and satisfying meal.