Hungarian Goulash - The Ultimate Beef Stew

Cut bacon into 1-inch pieces and render in a heavy pot over medium heat until crispy.

Remove bacon and drain on paper towels, leaving fat in the pot.

Cut chuck roast into large chunks, trimming excess fat as needed.

Season beef chunks with 1.5 teaspoons salt and pepper on both sides.

Dredge beef in 1/4 cup flour, coating all sides lightly.

Heat pot with bacon fat to medium heat and add beef in batches, browning for a few minutes on each side.

Remove browned beef and set aside on parchment paper.

Add diced onions to the pot, adding a pinch of salt to help them soften.

Cook onions until they are soft and translucent, about 5-7 minutes.

Add minced garlic and cook for an additional minute until fragrant.

Stir in diced carrots, bell peppers, and chopped tomatoes into the pot.

Add browned beef back into the pot along with bay leaves and 5 cups of beef stock.

Sprinkle in Hungarian paprika and stir to combine all ingredients.

Bring the mixture to a boil, then reduce heat to low and cover.

Simmer for about 1.5 to 2 hours until beef is tender, stirring occasionally.

If needed, add potatoes towards the end of cooking to thicken the stew further.

Equipment Needed

Dietary

Allergens