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; 1/4 cup Hungarian-style paprika; 1 tsp caraway seeds (optional); 1 bay leaf; 1 litre beef stock/broth, low-sodium; 2 carrots, peeled, cut into quarters lengthwise then into 1cm pieces; 2 potatoes, cut into 1.2cm cubes; 1 tbsp finely chopped parsley (optional)

If you're craving a hearty, comforting meal that warms you right to your soul, you've got to try my Hungarian Goulash (Beef Stew) Recipe. This dish is packed with tender beef, vibrant veggies, and that smoky paprika flavor that just sings on your palate. Stick with me, and I'll share everything you need to make it just like I do!

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

This Hungarian Goulash (Beef Stew) Recipe is one of those dishes that fills your kitchen with the most amazing aroma and makes everyone ask, “What’s cooking?” I love it because it’s simple yet incredibly flavorful—trust me, it’s a game changer when you want a cozy meal.

Rich, authentic flavor: The Hungarian paprika gives this stew a uniquely smoky sweetness that’s unlike any other beef stew.
Tender beef every time: Slow cooking ensures the meat is fall-apart tender, but not mushy.
Simple, straightforward steps: You don’t need fancy skills or ingredients to make this a winner at your table.
Versatile and customizable: You can tweak vegetables or spices depending on what you have—no stress, just delicious results.

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

The beauty of Hungarian Goulash (Beef Stew) comes from the balance of robust beef, the sweet smokiness of paprika, and fresh vegetables that add layers of texture and flavor. I always recommend sourcing good quality beef chuck, and if you can find Hungarian paprika, snag it — it really makes a difference.

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, becoming tender and soaking up flavors beautifully.
Cooking salt: Helps season the beef and vegetables evenly; kosher salt works great here.
Black pepper: Adds subtle warmth and a slight kick without overpowering the dish.
Extra virgin olive oil: For searing beef and softening onions, it adds richness and depth.
Unsalted butter: Helps achieve a wonderful caramelization on the onions for that sweet base note.
Brown onions: They bring sweetness and body to the stew once nicely caramelized.
Garlic cloves: Minced finely to impart gentle pungency without overwhelming the dish.
Capsicum/bell peppers: Red and yellow peppers add sweetness and color contrast.
Tomatoes: These break down to create a subtle tang and a bit of natural thickness.
Hungarian-style paprika: The star spice—mild, smoky, and vibrant, it defines the stew’s signature flavor.
Caraway seeds (optional): Adds a faint anise-like aroma traditional for Hungarian dishes.
Bay leaf: Infuses gentle earthiness during the slow cooking process.
Beef stock/broth: Low sodium lets you control salt levels while enriching the stew with meaty depth.
Carrots: Their natural sweetness and texture brighten the stew beautifully.
Potatoes: They soak up stew goodness and add comforting heartiness.
Parsley (optional): A fresh sprinkle at the end to lift the entire dish.

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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

I love how flexible this Hungarian Goulash (Beef Stew) Recipe is! Whether you like it extra spicy, loaded with veggies, or want to keep it mild and simple, you can easily adapt it to suit your taste buds or dietary needs.

Spicy variation: I sometimes add a little smoked chili powder or fresh hot peppers if I’m craving a bit of heat—it transforms the dish and warms you up on a cold night.
Vegetarian twist: Swap the beef for hearty mushrooms and add smoked paprika for that signature flavor.
Slow cooker method: I often use my slow cooker for busy days—just layer everything, and it’s ready when I walk in.
Extra veggies: Feel free to add parsnips or celery for added texture and sweetness.

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

Step 1: Season and Sear the Beef

Start by tossing your beef cubes with half the salt and pepper. I like to get a big, heavy dutch oven smoking hot on the stove before adding olive oil and butter. Once the butter melts and the oil shimmers, in go the onions to cook gently for 6 minutes until golden edges appear. This caramelization builds the stew’s deep flavor. Then add the seasoned beef and stir for about 2 minutes until the beef’s color changes from bright red to a nice brown. Don’t worry if it doesn’t get super dark—that’s just fine here.

Step 2: Add Your Veggies and Spices

Now stir in garlic, capsicums, and tomatoes, cooking this combo for around 3 minutes until the tomatoes begin to break down, creating a natural sauce. Sprinkle in the paprika, caraway seeds (if using), and the bay leaf, stirring for half a minute to coat everything in that gorgeous spice aroma. This step always reminds me why Hungarian paprika is worth the hype—it’s so fragrant and rich.

Step 3: Simmer and Slow Cook

Pour in your beef stock, give it a good stir, and bring it to a gentle simmer. Cover the pot with a lid and pop it in a preheated oven at 180°C (350°F). This slow cooking for about 1 ½ hours softens the beef perfectly while melding flavors. The best part about the oven method? You get lovely caramelized edges on the beef without worrying about it sticking to the bottom like the stove sometimes does.

Step 4: Add Root Veggies and Finish Cooking

After 1 ½ hours, your beef will be tender but not quite falling apart. That’s when I stir in carrots and potatoes, cover again, and return the pot to the oven for another 30 minutes. At this point, the beef should be meltingly tender, and the potatoes will beautifully absorb the stew's flavor. If it’s not quite there, just give it an extra 10 minutes until that perfect, fall-apart texture is achieved.

Step 5: Serve and Enjoy!

Ladle that gorgeous goulash into bowls, sprinkle with chopped parsley for a fresh pop of color, and dig in! I love serving mine with crusty bread, especially cheese bread for dunking up every last bit of stew goodness.

Top Tip

My years of making Hungarian Goulash (Beef Stew) Recipe have taught me that patience really pays off. Taking the time for slow cooking and proper caramelization transforms this dish from good to unforgettable.

Use the oven for slow cooking: It’s hands-off and helps develop complex caramelized flavors without burning the base.
Don’t skip the paprika wait: Stir it in off the heat so it doesn’t burn; this keeps that vibrant color and smoky taste intact.
Cut beef cubes evenly: This ensures they cook uniformly—no chewy surprises!
Check tenderness before adding potatoes: You want beef tender but not mushy before adding root vegetables for balanced texture.

How to Serve Hungarian Goulash (Beef Stew) Recipe

Garnishes

I’m all about that sprinkle of fresh parsley—brightens the whole dish visually and in flavor. Sometimes I finish with a dollop of sour cream for richness and a gentle tang. Believe me, it’s a small addition that makes a big impact.

Side Dishes

This stew stands beautifully on its own, but I often team it up with rustic bread to soak up the sauce or simple buttered egg noodles for a classic touch. Mashed potatoes also play well here if you’re craving extra comfort.

Creative Ways to Present

For special dinners, I’ve served goulash inside hollowed-out bread bowls—everyone loved the rustic look and the bread soaked up all that delicious stew juice! Garnishing with a few paprika-dusted roasted potatoes around the plate adds flare too.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to airtight containers and keep them in the fridge for up to 4-5 days. The flavors deepen beautifully overnight, so leftovers often taste even better than the first day.

Freezing

This stew freezes like a charm. I divide it into portions in freezer-safe containers or heavy-duty bags and freeze for up to 3 months. When you want a quick meal, just thaw overnight in the fridge.

Reheating

Reheat gently on the stove over low heat so the beef stays tender and the potatoes don’t fall apart. Adding a splash of stock or water helps loosen the sauce if it thickened too much in the fridge.

Frequently Asked Questions:

Can I use a different cut of beef for this stew?

Absolutely! Beef chuck works best because it becomes tender and flavorful after slow cooking, but you can try beef osso bucco, brisket, or even beef cheeks for great results.

What kind of paprika should I use?

I recommend Hungarian or Hungarian-style sweet paprika for that authentic smoky flavor and vibrant color. Avoid hot paprika since this recipe uses a generous amount, and it can become too spicy otherwise.

Can I make this stew on the stove instead of the oven?

Definitely! Use very low heat and a heavy pot, cover, and stir occasionally to prevent burning. Cook for 1.5 hours, then add potatoes and carrots and cook for another 30 minutes. Just keep an eye on it to avoid sticking.

How long does Hungarian Goulash keep in the fridge?

The stew keeps well for 4 to 5 days refrigerated. The flavors actually improve after a day or two, which makes it a fantastic make-ahead meal.

Final Thoughts

This Hungarian Goulash (Beef Stew) Recipe is really close to my heart—not just for its incredible taste but because it’s such a wonderful crowd-pleaser and comfort food classic. I hope you enjoy making it as much as I do, and don’t forget: the best part is sharing it around the table, spoonful by spoonful. Grab your favorite pot, fire up that oven or slow cooker, and let’s make some magic happen!