Hungarian-Style Beef Goulash Stew With Paprika and Peppers

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 2 hours 10 minutes
• Total Time: 2 hours 30 minutes

Quick Ingredients

• 2 1/2 lb (1.13 kg) beef chuck, cut into 1 1/2-inch cubes
• 2 tbsp neutral oil (canola, avocado, or grapeseed)
• 2 large yellow onions, thinly sliced (about 1 lb / 450 g)
• 4 cloves garlic, minced
• 1 1/2 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds, lightly crushed (optional but classic)
• 2 tbsp tomato paste
• 1 (14.5 oz / 411 g) can diced tomatoes
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 cups (480 ml) low-sodium beef broth
• 1/2 cup (120 ml) water
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 2 bay leaves
• 1 tsp dried marjoram (optional)
• 1 tbsp red wine vinegar (or apple cider vinegar)
• Optional to serve: sour cream, chopped parsley, crusty bread or egg noodles

Do This

• 1. Heat oil in a Dutch oven over medium-high; brown beef in batches (8–10 minutes total). Remove.
• 2. Lower heat to medium; cook onions with a pinch of salt until soft and golden (10–12 minutes).
• 3. Off heat, stir in paprika and caraway for 30 seconds; then add garlic and tomato paste (1 minute).
• 4. Add tomatoes, peppers, broth, water, bay leaves, marjoram, salt, pepper; return beef and juices.
• 5. Bring to a gentle simmer, cover, and bake at 325°F (163°C) for 1 hour 45 minutes (or simmer on low), until fork-tender.
• 6. Finish with vinegar, adjust salt, rest 10 minutes, and serve (optional sour cream and parsley).

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Why You’ll Love This Recipe

• Deep, warming flavor from sweet Hungarian paprika, slow-cooked onions, and tender beef.
• Comfort food energy with a rich, savory broth that begs for bread, noodles, or potatoes.
• Mostly hands-off cooking once it’s simmering in the oven.
• Even better the next day, making it perfect for make-ahead meals.

Grocery List

• Produce: 2 large yellow onions, 4 garlic cloves, 1 red bell pepper, 1 green bell pepper, fresh parsley (optional)
• Dairy: sour cream (optional, for serving)
• Pantry: neutral oil, sweet Hungarian paprika, caraway seeds (optional), tomato paste, 1 can diced tomatoes (14.5 oz), low-sodium beef broth, bay leaves, dried marjoram (optional), kosher salt, black pepper, red wine vinegar (or apple cider vinegar)

Full Ingredients

Beef and Base

• 2 1/2 lb (1.13 kg) beef chuck, cut into 1 1/2-inch (4 cm) cubes
• 2 tbsp neutral oil (canola, avocado, or grapeseed)
• 2 tsp kosher salt, divided (plus more to taste)
• 1/2 tsp black pepper

Aromatics and Spices

• 2 large yellow onions, thinly sliced (about 1 lb / 450 g)
• 4 cloves garlic, minced
• 1 1/2 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds, lightly crushed (optional)
• 1 tsp dried marjoram (optional)
• 2 bay leaves

Tomatoes, Peppers, and Liquid

• 2 tbsp tomato paste
• 1 (14.5 oz / 411 g) can diced tomatoes (with juices)
• 1 large red bell pepper, stemmed, seeded, and sliced into 1/2-inch strips
• 1 large green bell pepper, stemmed, seeded, and sliced into 1/2-inch strips
• 2 cups (480 ml) low-sodium beef broth
• 1/2 cup (120 ml) water
• 1 tbsp red wine vinegar (or apple cider vinegar)

To Serve (Optional, but highly recommended)

• 1/2 cup sour cream
• 2 tbsp chopped fresh parsley
• Crusty bread, buttered egg noodles, or mashed potatoes

Step-by-Step Instructions

Step 1: Prep the oven and ingredients

Position a rack in the middle of the oven and preheat to 325°F (163°C). Slice the onions, mince the garlic, and slice the peppers. Cut the beef into 1 1/2-inch cubes so it cooks evenly and stays hearty in the finished stew.

Tip: If your beef is wet from packaging, pat it dry with paper towels. Drier beef browns faster and develops better flavor.

Step 2: Brown the beef in batches

Heat a large Dutch oven (5–7 quarts) over medium-high heat for 2 minutes. Add 2 tbsp neutral oil. Season the beef with 1 tsp of the kosher salt and the 1/2 tsp black pepper.

Add about one-third of the beef in a single layer (do not crowd the pot). Brown for 2–3 minutes per side until well-browned (it does not need to be cooked through). Transfer to a bowl and repeat with the remaining beef. Total browning time is typically 8–10 minutes.

Step 3: Cook the onions until sweet and golden

Reduce heat to medium. Add the sliced onions to the pot and a small pinch of salt. Cook, stirring often and scraping up browned bits, for 10–12 minutes, until the onions are very soft and turning golden. If the pot looks dry at any point, add 1–2 tbsp water to help loosen the fond.

Step 4: Bloom paprika (without burning it)

Turn the heat off (this helps protect the paprika from scorching, which can make it bitter). Add the 1 1/2 tbsp sweet Hungarian paprika and 1 tsp caraway (if using). Stir constantly for 30 seconds.

Add the minced garlic and stir for 30 seconds, just until fragrant.

Step 5: Build the stew base with tomato and peppers

Turn heat back to medium. Add 2 tbsp tomato paste and cook, stirring, for 1 minute to concentrate its flavor.

Stir in the diced tomatoes (with their juices), sliced red and green bell peppers, 2 cups beef broth, and 1/2 cup water. Add 2 bay leaves, 1 tsp dried marjoram (if using), and the remaining 1 tsp kosher salt.

Return the browned beef (and any collected juices) to the pot and stir well.

Step 6: Slow-braise until tender

Bring the stew just to a gentle simmer over medium heat (small bubbles, not a rolling boil), about 5–7 minutes. Cover with a lid and transfer to the preheated oven.

Bake at 325°F (163°C) for 1 hour 45 minutes, stirring once halfway through, until the beef is fork-tender and the broth is richly flavored.

Stovetop option: Keep the pot on the stove over low heat and maintain a very gentle simmer for 1 hour 45 minutes, stirring occasionally to prevent sticking.

Step 7: Finish, adjust, and serve

Remove bay leaves. Stir in 1 tbsp red wine vinegar to brighten the flavor. Taste and adjust seasoning with additional salt as needed.

Let the stew rest (covered, off heat) for 10 minutes so the flavors settle and the broth thickens slightly. Serve in warm bowls, topped with a spoonful of sour cream and a sprinkle of parsley if you like. This stew is especially good with crusty bread, buttered egg noodles, or mashed potatoes.

Pro Tips

• Use sweet Hungarian paprika, not “hot paprika,” unless you specifically want heat. Sweet paprika delivers the classic goulash-style warmth and color.
• Do not burn the paprika. Turning off the heat before stirring it in keeps it fragrant and sweet instead of bitter.
• Brown in batches. Crowding the pot steams the meat and you lose the deep, roasty flavor that makes this stew taste slow-cooked.
• Oven braising is more even. A 325°F oven gives steady heat and reduces scorching on the bottom of the pot.
• Want it thicker? Simmer uncovered for the last 10–15 minutes (stovetop) to reduce, or serve over noodles/potatoes to soak up the broth.

Variations

• Spicy goulash-style stew: Add 1/4 tsp cayenne or 1/2 tsp hot paprika along with the sweet paprika.
• Vegetable-boosted version: Add 2 medium carrots (sliced) and 2 ribs celery (sliced) with the onions for extra sweetness and body.
• Potato-in-the-stew version: Add 1 lb (450 g) Yukon Gold potatoes, cut into 1-inch cubes, for the last 45 minutes of braising.

Storage & Make-Ahead

Cool stew to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until it reaches 165°F (74°C). This stew tastes even better after an overnight rest.

To freeze, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat to 165°F (74°C). If the stew thickens in the fridge/freezer, loosen with a splash of broth or water while reheating.

Nutrition (per serving)

Approximate, for 1/6 of the recipe (without noodles/bread and without sour cream): 430 calories; 32 g protein; 24 g fat; 18 g carbohydrates; 5 g fiber; 8 g sugar; 780 mg sodium.