Classic Beef Goulash Stew
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 10 min.
Ready in
Ingredients
for
8
- Ingredients
- ½ cup olive oil
- 3 medium onions (peeled and finely sliced)
- 2 cloves garlic cloves (peeled and minced)
- 1 Tbsp Caraway
- 2 Tbsps sweet, Hungarian paprika
- 8 cups chuck steak (rinsed; trimmed and cut into cubes)
- salt (to taste)
- 11 cups Beef stock
- 4 medium potatoes (peeled and cut into bite-size cubes)
- 3 carrots (peeled and sliced)
- 2 green Bell pepper (seeded and sliced)
- 2 red Bell pepper (seeded and sliced)
- 2 medium Tomatoes peeled and chopped (may substitute 1 can diced tomatoes)
- 1 loaf hearty Bread (to serve)
Preparation steps
1.
Heat olive oil in a Dutch oven over medium heat; add onions and garlic and saute until the onions are golden brown. Stir in the caraway seeds. Remove the pot from heat and let cool. Once cool, add the paprika and stir well. Add the meat and season with salt. Return the pot to medium heat and brown the beef on all sides, stirring frequently and adding beef stock as necessary, to keep the meat from sticking to the bottom of the pot or drying out.
2.
When the meat is nicely browned, add more beef stock, cover and let the meat stew until tender. Once the meat is soft, add the potatoes, carrots, peppers, tomatoes, and any remaining beef stock (add water as necessary to make a total of about 3 quarts of soup).
3.
Bring soup to a boil, lower heat and simmer until vegetables are tender, approximately 15 to 20 minutes.
4.
Ladle into bowls and serve with hearty bread.
