Name: Hungarian Goulash (Beef Stew) Recipe
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Cuisine: Hungarian
Ingredients: 1 kg beef chuck, cut in 3.5cm cubes; 1 3/4 tsp cooking salt / kosher salt; 1 tsp black pepper; 1 tbsp extra virgin olive oil; 2 tbsp unsalted butter; 2 brown onions, cut into 1cm squares; 5 garlic cloves, finely minced; 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm squares; 2 tomatoes, cut into 8 wedges then halved; 2 carrots, peeled, cut in quarters lengthwise then into 1cm pieces; 2 potatoes, cut into 1.2cm cubes; 1 tbsp finely chopped parsley, optional garnish; 1/4 cup Hungarian-style paprika; 1 tsp caraway seeds, optional; 1 bay leaf; 1 litre beef stock/broth, low-sodium

If you want a cozy, flavorful meal that warms you from the inside out, look no further than this Hungarian Goulash (Beef Stew) Recipe. It's a classic dish that's comforting, hearty, and surprisingly easy to make, perfect for sharing with friends or family on a chilly day. Stick with me—I’ll walk you through everything you need to know to make it just right.

Hungarian Goulash - A large white pot filled with rich brown stew that has a thick, glossy texture. Floating in the stew are several chunks of dark brown meat and medium-sized pieces of carrots, light orange in color. There are small bits of green herbs sprinkled on top, adding contrast, and a bronze ladle is scooping up some stew, showing the mix of meat, carrots, and sauce in detail. The stew looks hearty and well-cooked, set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hungarian Goulash (Beef Stew) Recipe
Top Tip
How to Serve Hungarian Goulash (Beef Stew) Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hungarian Goulash (Beef Stew) Recipe

Why You'll Love This Recipe

I’ve made this Hungarian Goulash (Beef Stew) Recipe countless times, and I can tell you—it never fails to impress. It’s the kind of dish that fills the house with mouthwatering aromas and leaves leftovers even tastier the next day. If you love deep, smoky paprika flavors and tender beef, this dish will quickly become a staple in your kitchen.

Rich, Authentic Flavors: The smoky Hungarian-style paprika and slow-cooked beef create a stew bursting with deep, comforting flavor.
Easy to Make, Yet Impressive: Using simple ingredients and a straightforward method, you get a gourmet-tasting dish with minimal fuss.
Perfect for Any Season: Whether it’s chilly winter or a cool fall evening, this stew feels like a warm hug in a bowl.
Versatile Serving Options: Enjoy it with crusty bread, noodles, or just on its own—so many ways to make it your own.

Hungarian Goulash - A large white pot filled with rich, dark red stew showing chunks of tender brown beef, orange and yellow diced vegetables, and small pieces of red pepper, all mixed in a thick sauce. A golden spoon rests inside the pot, partially submerged in the stew. Two pieces of crusty bread with a golden-brown top are placed near the pot. Bright red and orange autumn leaves decorate the background, which is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This stew features classic Hungarian ingredients known for their balance of warmth and earthiness. Choosing the right cut of beef and fresh veggies ensures that every bite is tender and flavorful. Plus, investing in authentic Hungarian paprika really makes the taste sing!

Hungarian Goulash - Flat lay of fresh beef chuck cubes with rich deep red color and marbled fat, bright red and vibrant yellow bell peppers cut into neat squares, plump red tomato wedges showing juicy flesh, peeled orange carrots sliced lengthwise revealing smooth surfaces, creamy white potatoes in clean cubes, glossy brown onions diced into small squares, scattered rustic caraway seeds with textured brown appearance, and a fresh sprig of bright green parsley with delicate leaves, all arranged naturally with some overlapping and space in between to highlight textures and colors, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Beef chuck: This cut is perfect for slow cooking—tender and full of flavor as it breaks down.
Salt and black pepper: Basic seasonings, but essential to bring out the beef’s natural taste.
Extra virgin olive oil and unsalted butter: The combo lends a rich base and helps caramelize the onions beautifully.
Brown onions: They soften and add subtle sweetness, layering in complexity.
Garlic cloves: Minimally minced so they meld with the stew without overpowering.
Capsicum/bell peppers: Red and yellow varieties give color and gentle sweetness.
Tomatoes: Fresh and juicy, they break down to thicken the sauce naturally.
Hungarian-style paprika: The star spice here—smoky, mellow, and not overly sweet or spicy.
Caraway seeds (optional): A traditional touch that adds a subtle, nutty, licorice note.
Bay leaf: Infuses the stew with gentle herbal depth during cooking.
Beef stock/broth: Use low sodium so you control saltiness; it adds body and richness.
Carrots and potatoes: Classic root veggies that soak up flavors and add heartiness.
Parsley (optional garnish): Fresh parsley brightens the finished dish with a hint of green freshness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Hungarian Goulash (Beef Stew) Recipe is how you can easily tweak it to your taste—whether you want a little extra spice or prefer a slower cook method. Don’t hesitate to make it your own!

More veggies: I've thrown in mushrooms or parsnips when I had them on hand, which adds a nice earthy touch.
Spice it up: If you like a little heat, add a pinch of smoked hot paprika, but be sparing since the traditional paprika is mild.
Cook method choice: While I usually use the oven for that perfect caramelization, sometimes a slow cooker does the trick when I’m busy.
Swap the meat: Tried this with beef cheeks and loved the melt-in-your-mouth texture—it’s a winner if you find it.

Step-by-Step: How I Make Hungarian Goulash (Beef Stew) Recipe

Step 1: Season the Beef and Sear

First, toss your beef chunks in half the salt and pepper—this gets the seasoning started. Then heat olive oil and butter in a large, oven-safe Dutch oven over high heat. Add the beef in batches if needed so you don’t crowd the pan. You want to brown the meat on all sides for about 2 minutes per batch. Don’t worry if it doesn’t get that deep golden brown; it’s more about developing flavor at this stage.

Step 2: Build Flavor with Onions and Vegetables

Remove the meat temporarily, then cook the diced onions in the fat for about 6 minutes until they’re just starting to get golden around the edges. Stir in the minced garlic, bell peppers, and tomatoes. Let them cook for roughly 3 minutes until tomatoes break down—this step deepens the stew’s richness.

Step 3: Add Spices and Simmer

Lower the heat to medium, sprinkle in paprika, caraway seeds (if using), and the bay leaf. Stir for about 30 seconds to toast those spices gently and release their aromas. Return the beef to the pot, pour in the beef stock, and give it all a good stir. Bring to a simmer.

Step 4: Slow Cook in the Oven

Cover the Dutch oven with its lid and transfer it to a preheated oven at 180°C/350°F (or 160°C fan). Let it cook undisturbed for 1½ hours. The slow heat softens the beef without drying it out, melding the flavors beautifully.

Step 5: Add Root Vegetables and Finish Cooking

After 1½ hours, the beef should be tender but hold together. Add the carrots and potatoes, stir gently, cover, and return to the oven for another 30 minutes. The beef will reach that perfect “fall-apart” tenderness. If it needs more time, just pop it back for 10-minute intervals—patience is key here!

Step 6: Serve and Enjoy!

Ladle the goulash into bowls and sprinkle chopped fresh parsley on top. I like to serve it up with rustic cheese bread to soak up all the gravy—that combo is pure comfort.

Top Tip

From my years of trying this recipe, here are a few tips that will help you get the most out of your Hungarian Goulash (Beef Stew) Recipe—because little tweaks make a big difference!

Best Paprika Use: I’ve learned the hard way that authentic Hungarian-style paprika is the secret. It’s less sweet and smoky, creating the iconic flavor—don’t substitute hot paprika or regular paprika blindly.
Patience with Searing: Sear the meat properly in small batches so it browns evenly—crowding the pan causes it to steam, which robs flavor.
Slow Cooking Wins: Whether you use the oven or slow cooker, low and slow is the way to go for tender beef. I avoid high heat to keep everything juicy.
Don’t Skip the Rest: This stew tastes even better the next day. If you can, make it a day ahead to let the flavors settle and develop.

How to Serve Hungarian Goulash (Beef Stew) Recipe

Garnishes

I almost always sprinkle fresh parsley on top—it brightens the rich stew visually and flavor-wise. If I’m feeling fancy, a dollop of sour cream on the side adds creaminess and balances the paprika’s warmth.

Side Dishes

My go-to sides include crusty bread (preferably something cheesy!), buttered egg noodles, or simple boiled potatoes. Each one pairs beautifully with the stew’s luscious sauce and makes the meal extra filling.

Creative Ways to Present

For a special dinner, I’ve plated goulash in mini cast iron skillets or served it over creamy mashed potatoes with a sprinkle of paprika and chives on top—adds that upscale touch. It’s also a crowd-pleaser served family-style in a big rustic bowl for sharing.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in airtight containers in the fridge for up to five days. The flavors deepen beautifully overnight, making the next meal even more satisfying than the first.

Freezing

This Hungarian Goulash (Beef Stew) Recipe freezes wonderfully. Just portion it into freezer-safe containers or bags and pull it out when you want comfort food without the fuss. It lasts up to three months in the freezer.

Reheating

I usually reheat leftovers gently on the stove over medium-low heat, stirring occasionally to prevent sticking. This keeps the beef tender and the sauce from drying out. Adding a splash of beef broth while reheating helps maintain the stew’s luscious texture.

Frequently Asked Questions:

What cut of beef is best for Hungarian Goulash?

Beef chuck is my top pick because it has the right amount of fat and connective tissue to get tender and flavorful with slow cooking. You can also use beef cheeks or osso bucco for a melt-in-your-mouth texture. Avoid lean cuts like sirloin, as they can dry out.

Can I make Hungarian Goulash on the stove or in a slow cooker?

Yes! While I prefer using the oven for even caramelization, you can definitely make this on the stove over ultra-low heat. Just keep it covered and stir occasionally to avoid burning. A slow cooker works well too—cook on low for about 6 hours, then add the vegetables and continue cooking.

Why is Hungarian paprika important for the recipe?

Hungarian paprika has a distinct smokiness and smoothness that ordinary paprika doesn’t have. It’s milder and less sweet, giving the goulash its characteristic depth of flavor without overpowering the dish with heat.

Can I make this recipe ahead of time?

Absolutely! In fact, the flavors meld and improve overnight, making it a perfect make-ahead meal. Just store it in airtight containers in the fridge for up to five days or freeze for longer storage.

Final Thoughts

This Hungarian Goulash (Beef Stew) Recipe is more than just a meal—it's part of my kitchen’s soul. The way the paprika settles into tender beef after slow cooking always reminds me of cozy family dinners and good conversation. If you try it yourself, I bet you’ll feel that same warm satisfaction. So grab your pot, invite someone you love, and dive into this delicious stew—it’s a classic worth mastering.