Hungarian Goulash | The Best Beef Stew | Chuck Roast Recipe

Trim excess fat from the beef bottom round roast and cut into 1.5-inch chunks.

Place the beef in the slow cooker.

Add 1 teaspoon of salt and 1 tablespoon of black pepper to the beef.

Chop 4 carrots into 1-inch pieces and add to the slow cooker.

Chop 6 cups of yellow onion and add to the slow cooker.

Process 12 oz of roasted peppers, 1/3 cup sweet paprika, and 1 tablespoon white vinegar until smooth.

Heat 2 tablespoons of peanut oil in a Dutch oven.

Add the chopped onions to the Dutch oven and cook covered for 6-8 minutes until softened, stirring occasionally.

Stir in 3 tablespoons of flour and cook for 1 minute.

Add the processed pepper mixture to the Dutch oven and cook for 2 minutes until it starts to brown.

Add 5 tablespoons of water to deglaze the pan, scraping up the brown bits.

Pour the onion and pepper mixture over the beef in the slow cooker and stir to coat the meat.

Add bay leaves and cover the slow cooker.

Cook on high for 6-7 hours or low for 7-8 hours.

Prepare egg noodles according to package instructions.

Once the goulash is done, mix 1/2 cup sour cream with some of the stew in a separate bowl to temper it, then stir it back into the goulash.

Serve the goulash over egg noodles.

Equipment Needed

Allergens