Hungarian Gulyás Beef Stew (Print Version)
Tender beef and vegetables slowly simmered with sweet paprika in a rich, comforting broth for an authentic Hungarian experience.
# 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
# Directions:
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.
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 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. Serve hot with rustic bread or csipetke noodles.
# Expert Tips:
01 -
- The depth of flavor develops beautifully while you barely lift a finger
- Leftovers taste even better after the ingredients have time to really know each other
- Its one of those rare dishes that feels luxurious despite being incredibly economical
02 -
- Browning paprika makes it bitter, which is why removing the pot from heat is non-negotiable
- The stew should be soupier than American stew, so do not reduce the broth too aggressively
- This dish rewards patience, so rushing the simmer time will show in the final texture
03 -
- Cut your vegetables slightly larger than you think necessary because they will shrink during the long cook
- Skim any excess fat off the top before reheating for a cleaner finish