Hearty Beef Stew Goulash with Tender Meat, Veggies & Rich Broth
Have you ever craved a comforting hearty beef stew goulash that’s brimming with tender meat, savory veggies, and a broth so rich it warms you from the inside out? If so, you’re in for a treat with this classic recipe. This hearty beef stew goulash delivers deep, robust flavors that practically hug your soul—perfect for chilly nights or anytime you want something truly satisfying. Let’s bring that cozy, slow-cooked goodness straight to your table.
Ingredients List
- 1.5 lbs (700 g) beef stew meat, cut into generous chunks
- 2 tbsp olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 cup red wine (optional, or sub with more broth)
- 2 large potatoes, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 tsp paprika
- ½ tsp dried thyme (plus a few sprigs for garnish)
- Salt & black pepper to taste
Timing
| Task | Duration |
|---|---|
| Prep time | ~20 minutes |
| Cook time | ~1 hour 30 minutes |
| Total | ~1 hour 50 minutes |
Instructions
Step 1: Sear the Beef
Heat the olive oil in a large pot over medium-high heat. Season the beef chunks with salt and pepper, then add them to the pot. Sear until browned on all sides, about 4–5 minutes per batch. This step locks in flavor and builds a rich base.
Step 2: Sauté Aromatics
Lower heat to medium. Toss in the sliced onion and garlic. Sauté until softened and fragrant—about 3 minutes. Use this time to scrape up the browned bits from the pot (that’s where the magic hides!).
Step 3: Deglaze & Add Flavor
Stir in the tomato paste and paprika. Pour in the red wine (if using), scraping up any flavorful bits at the bottom. Let it simmer for a minute. Then add the beef broth, stirring to combine into a cohesive, rich mixture.
Step 4: Add Veggies & Seasonings
Add in the potatoes, carrots, celery, bell pepper, and dried thyme. Stir everything together. Bring the stew to a gentle boil, then reduce to a simmer.
Step 5: Simmer to Perfection
Cover the pot and let it simmer for about 1 hour, stirring occasionally. After 1 hour, check the beef and vegetables—everything should be fork‑tender and the broth should be thickened, flavorful, and velvety.
Step 6: Final Seasoning & Garnish
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with a few fresh thyme sprigs for an herbal finish.
Nutritional Info (per serving, makes ~6 servings)
- Calories: ~420 kcal
- Protein: ~28 g
- Carbohydrates: ~26 g
- Fat: ~22 g
- Micronutrients: Rich in potassium, vitamin A, and iron
Healthier Alternatives
- Keto-friendly: Replace potatoes with cauliflower or turnips.
- Lower fat: Use lean beef, reduce olive oil.
- Vegan: Swap beef for mushrooms, beef broth for veggie broth.
Serving Suggestions
- Serve with crusty bread or garlic toast.
- Ladle over buttered noodles or mashed potatoes.
- Top with grated cheese for extra savoriness.
- Pair with a light green salad for balance.
Common Mistakes to Avoid
- Skipping the sear: You’ll miss deep flavor.
- Adding veggies too early: Can turn mushy.
- Too high heat: Boiling ruins texture. Simmer gently.
- Under-seasoning: Always taste and adjust.
- Skipping garnish: Fresh herbs lift the dish.
Storing Tips
- Fridge: Store up to 4 days in airtight containers.
- Freezer: Freeze for up to 3 months. Reheat gently.
- Make-ahead: Prep ingredients or sear meat in advance.
Conclusion
This hearty beef stew goulash is a soul-warming bowl of comfort—packed with tender meat, hearty veggies, and a broth so rich it’s like a loving hug. Whether you’re cooking for family dinner or meal‑prepping for cozy leftovers, this one’s a winner. Give it a try, let me know how it turned out, and don’t forget to share or comment with your favorite tweaks!
FAQs
Q: Can I use stew meat from other animals?
A: Yes! Lamb or pork shoulder both work wonderfully.
Q: What if I don’t have red wine?
A: Replace with extra beef broth—still rich and flavorful.
Q: How do I thicken the broth?
A: Simmer uncovered, or add a cornstarch slurry.
Q: Can I use an Instant Pot or slow cooker?
A: Yes! Brown meat first, then pressure cook 35 mins or slow cook 6–8 hours.
Q: Is this recipe spicy?
A: Not spicy, but you can add heat with cayenne or chili flakes if desired.
