Ingredients:

  • 3 lbs (1.36 kg) beef chuck, cut into 1-inch cubes
  • 2 tbsp (30 ml) olive oil
  • 2 large (about 1 lb/454g) yellow onions, chopped
  • 4 cloves garlic, minced
  • 2 tbsp (36g) tomato paste
  • 4 tbsp (30g) sweet paprika
  • 2 tbsp (15g) smoked paprika
  • 1 tsp caraway seeds, crushed
  • 1 tsp marjoram, dried
  • 1/2 tsp cayenne pepper (optional)
  • 6 cups (1.4 L) beef broth
  • 1 (14.5 oz/411g) can diced tomatoes, undrained
  • 2 medium (about 1 lb/454g) potatoes, peeled and cut into 1-inch cubes
  • 1 large (about 8oz/227g) carrot, peeled and sliced
  • 1 red bell pepper, cored, seeded, and chopped
  • 1 tbsp apple cider vinegar
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Sour cream or Greek yogurt (for serving, optional)

Instructions:

  1. Pat the beef dry and season generously with salt and pepper. In the Dutch oven, heat oil over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove beef and set aside.
  2. Add onions to the pot and cook until softened and translucent, about 8-10 minutes. Add garlic and cook for 1 minute more.
  3. Stir in tomato paste, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper (if using). Cook for 1-2 minutes, stirring constantly, until fragrant.
  4. Pour in beef broth, scraping up any browned bits from the bottom of the pot. Add the diced tomatoes, browned beef, potatoes, carrots, and bell pepper. Bring to a simmer.
  5. Reduce heat to low, cover the pot, and simmer for at least 3-4 hours, or until the beef is very tender. Stir occasionally to prevent sticking.
  6. Stir in apple cider vinegar. Taste and adjust seasoning with salt and pepper as needed.
  7. Ladle goulash into bowls and garnish with fresh parsley and a dollop of sour cream or Greek yogurt (if desired).