There’s nothing quite as comforting as a bowl of Tender Goulash Stew simmered low and slow until the beef is melt-in-your-mouth tender. This hearty one-pot meal combines chunks of beef with sweet onions, garlic, carrots, and baby potatoes in a rich, paprika-infused broth. As the stew cooks, the onions break down naturally, creating a velvety sauce that’s deeply savory with just a touch of warmth from hot paprika or chili.
This is one of those recipes I’ve collected that fills the house with the most incredible aroma while it simmers. It’s simple enough for a cozy weekend dinner yet impressive enough to serve when family and friends gather around the table. I especially love how the potatoes soak up the flavorful broth, making every bite hearty and satisfying. Like many traditional stews, it tastes even better the next day after the flavors have had time to develop.
Serve this comforting goulash with crusty bread or buttered egg noodles for a complete meal that’s perfect for cool evenings. Love this recipe? Pin it to your Comfort Food Recipes board on Pinterest so you don’t lose it!
Tender Goulash Stew
Course: Main CourseCuisine: EuropeanDifficulty: Easy6
servings20
minutes2
hours30
minutes520
kcalTender beef, potatoes, and carrots slowly simmer in a rich paprika-seasoned broth with onions and garlic for a hearty, comforting one-pot stew.
Ingredients
2.2 lb beef stew meat or beef goulash, cut into large cubes
2 tbsp vegetable oil
3 large onions, diced
3 garlic cloves, minced
1 tbsp tomato paste
2 tsp sweet paprika
1 tsp hot paprika or chili powder
1 tsp dried thyme
3 bay leaves
5 cups beef broth
2.2 lb small potatoes, peeled and halved
4 large carrots, peeled and sliced into ½-inch pieces
1½ tsp kosher salt, or to taste
1 tsp ground black pepper
2 tbsp fresh parsley, chopped, for garnish (Optional)
Directions
- Heat the oil in a large Dutch oven over medium-high heat.
- Working in batches, brown the beef on all sides. Transfer to a plate.
- Add the onions to the pot and cook for 8 to 10 minutes until softened and lightly caramelized.
- Stir in the garlic and cook for 30 seconds.
- Add the tomato paste, sweet paprika, hot paprika, and thyme. Stir continuously for 1 minute until fragrant.
- Return the beef to the pot and pour in the beef broth. Add the bay leaves and bring to a gentle boil.
- Reduce the heat to low, cover, and simmer for 1½ hours.
- Stir in the potatoes and carrots. Continue simmering for 35 to 45 minutes until the vegetables are tender and the beef easily pulls apart with a fork.
- Remove the bay leaves and season with salt and black pepper to taste.
- Garnish with chopped parsley, if desired, and serve hot.
Recipe Video
Cooking Notes
- Brown the beef in batches to develop deep flavor without steaming the meat.
- Cooking the paprika briefly with the tomato paste enhances its sweetness and aroma.
- Low, gentle simmering is the key to tender beef.
- If the stew becomes too thick, stir in a little additional beef broth.
- The flavors become even richer after an overnight rest in the refrigerator.
Nutrition
Yields: 6 Servings
Serving Size: About 2 cups
Estimated Nutrition per Serving
- Calories: 520 kcal
- Fat: 18 g
- Carbohydrates: 34 g
- Protein: 49 g
Recipe Science
Traditional goulash develops its rich flavor through slow cooking rather than heavy seasoning. Browning the beef creates flavorful compounds through the Maillard reaction, while the onions gradually break down during simmering, naturally thickening the broth without requiring flour. Paprika is gently cooked with the tomato paste to release its oils and deepen its sweet, smoky flavor without burning.
The potatoes and carrots are added later in the cooking process so they become tender without overcooking. Simmering the beef for an extended period allows collagen within the tougher cuts to convert into gelatin, producing exceptionally tender meat and a silky broth.
This stew is ideal for meal preparation because the flavors continue to improve after refrigeration. It keeps well in the refrigerator for up to four days and freezes beautifully for up to three months. Serve with crusty bread, buttered noodles, or mashed potatoes for a complete meal.
Dietary Notes & Health Alerts: This recipe is naturally high in protein and relatively moderate in fat when made with lean stew meat. Depending on the beef broth used, sodium may exceed 20% of the FDA Daily Value per serving. Choosing reduced-sodium broth allows better control over the final seasoning.
Why You’ll Love This Recipe
- Rich, Slow-Cooked Flavor: Tender beef and vegetables simmer into a deeply satisfying stew.
- One-Pot Convenience: Everything cooks together for easy preparation and cleanup.
- Perfect for Cold Weather: Warm, hearty, and incredibly comforting.
- Excellent for Meal Prep: Tastes even better the next day.
- Family-Friendly: Classic flavors that appeal to both kids and adults.
FAQ
- What’s the best cut of beef for goulash? Chuck roast, stew meat, or beef shoulder become wonderfully tender after slow cooking.
- Can I make this in a slow cooker? Yes. Brown the beef first, then cook on Low for 7 to 8 hours or High for 4 to 5 hours, adding the potatoes and carrots during the final 2 hours.
- Can I freeze leftovers? Absolutely. Cool completely, then freeze in airtight containers for up to three months.
- How do I thicken the stew? Continue simmering uncovered for 10 to 15 minutes, or mash a few cooked potatoes into the broth.
- Can I add other vegetables? Yes. Celery, parsnips, mushrooms, or peas are all excellent additions.
Conclusion
This Tender Goulash Stew is the kind of timeless comfort food that’s worth making again and again. Don’t hesitate to adjust the spices or vegetables to suit your family’s tastes. What’s your favorite side to serve with a hearty beef stew? I’d love to hear your traditions. Happy cooking!
