German Goulash Beef Stew

German goulash is rich warming food meant for slow Sundays and hungry crowds. Chunks of beef simmer for hours with spices and wine turning into a deep savory stew that will scent your whole house and fill up any empty stomach. It is one of those dishes that gets even better the next day though it rarely lasts that long in my home

This was one of the first stews I ever tried when learning to cook for my family. The way the kitchen smells while it cooks is worth every minute and it always reminds me of autumn dinners when my kids asked for second helpings

Ingredients

• Beef chuck: This cut has the ideal balance of fat and connective tissue which turns meltingly tender after braising Look for well marbled pieces for the best texture
• Salt and black pepper: Essential for seasoning the meat and developing layers of savory flavor Use kosher salt and freshly cracked pepper if possible
• Vegetable oil: Allows for a hot sear on the beef and helps sauté the aromatics Choose a neutral oil for best results
• Onions: Creates a sweet savory backbone in the goulash Spanish or yellow onions are my favorite
• Garlic: Adds warmth and pungency to the base Use fresh and mince it just before adding
• Sweet paprika: Gives the dish its signature color and mild spice Try to find Hungarian paprika for authenticity
• All purpose flour: Helps thicken the broth as it cooks
• Red wine: Provides acidity and depth Use a decent dry red you would drink
• Beef broth: Builds body and richness in the stew Homemade or low sodium boxed broths both work
• Beef flavored Better Than Bouillon: Adds an extra punch of umami This concentrate is great when real broth is less flavorful
• Tomato paste: Lends richness and a hint of sweetness
• Caraway seeds: This spice gives classic goulash its distinctive note Look for whole seeds for fresher taste
• Ground marjoram: Balances earthiness with floral notes It really lifts the stew
• Dried rosemary: A little goes a long way Choose a jar that is still fragrant when opened
• Bay leaves: Add subtle complexity and aroma Make sure they are not brittle and old
• Red wine vinegar: Brightens up the final soup and balances beefiness
• Parsley: Brings a touch of freshness right before serving Flat leaf is preferred
• Carrots: Sweeten the flavors and add bright color Choose firm vibrant carrots
• Red and orange bell peppers: Traditional vegetable for a bit of crunch and sweet flavor Use firm unwrinkled peppers

Step by Step Instructions

Prepare the Beef:

Season the beef cubes with a portion of salt and black pepper Toss them well and let sit for about fifteen minutes to draw moisture and start tenderizing

Brown the Meat:

Heat vegetable oil in a large heavy bottomed pot Set the heat to medium high Once the oil shimmers add the beef in batches making sure not to crowd the pan Brown on all sides then transfer to a plate Do this in several rounds adding more oil as needed so that each piece gets a deep brown crust This builds flavor for the stew

Sauté the Aromatics:

After browning the beef discard any excess oil except two tablespoons Add chopped onions to the pot over medium low heat and cook slowly until they turn soft and golden scraping up bits from the bottom This process should take four to five minutes Add freshly minced garlic and stir until fragrant which takes about one minute

Bloom the Spices and Build the Base:

Sprinkle sweet paprika and flour over the onion garlic mixture Stir constantly over medium heat For one full minute keep things moving so spices do not scorch and flour distributes evenly

Deglaze and Simmer:

Pour in red wine and immediately raise heat to bring to a boil Scrape up any brown bits stuck to the pot These bits are packed with flavor and must be worked into the liquid Once the wine simmers reduce the heat and add the beef broth Better Than Bouillon tomato paste caraway marjoram rosemary bay leaves red wine vinegar the final salt and pepper Stir everything to combine

Return Beef and Slow Cook:

Put all the browned beef and those precious juices back in the pot Stir thoroughly and bring to a gentle boil again Then reduce the heat to a gentle simmer and cook uncovered for about two to two and a half hours This low slow process allows the beef to become fork tender

Add Vegetables and Finish:

Drop in carrots and both colors of bell peppers Simmer another twenty minutes until just tender If the broth reduces too much thin with more beef stock or water The finished texture should be thick and glossy like a rich gravy Taste and adjust seasoning as needed Sprinkle chopped parsley just before ladling into bowls

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My favorite part is always the deep scarlet broth which comes from the sweet paprika and slow simmering My youngest once requested this for his birthday dinner because he loves how soft the carrots get and how the broth soaks into crusty bread

Storage Tips

Goulash stores beautifully in the refrigerator for up to four days The flavor deepens as it rests making it an even more satisfying leftover Reheat gently on the stovetop adding a splash of broth or water if too thick This stew also freezes easily Cool completely then transfer to freezer safe containers for up to three months

Ingredient Substitutions

If beef chuck is not available brisket or stewing beef works but avoid lean cuts like sirloin For wine substitute with extra beef broth and a dash of vinegar if necessary No caraway Try fennel seeds for an unexpected twist If you cannot find Hungarian sweet paprika choose regular sweet paprika but avoid smoked types for classic flavor

Serving Suggestions

Serve piping hot in wide bowls with a dollop of sour cream and fresh parsley for brightness Thick slices of rustic bread or crusty rolls are classic German accompaniments You can also spoon the goulash over egg noodles or mashed potatoes for a heartier meal

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A Bit of History

Traditional German goulash draws inspiration from Hungarian origins but includes sweet bell pepper and bold caraway It became popular in cold seasons in many regions of Germany Families would simmer a big pot for hours as a satisfying way to use inexpensive cuts of meat and fill up on cold days

Recipe FAQs

→ What cut of beef works best for this dish?

Beef chuck is ideal due to its marbling and ability to become fork-tender during a slow simmer.

→ Which spices are essential for authentic German flavor?

Sweet paprika, caraway seeds, marjoram, and bay leaves are key to achieving classic taste and aroma.

→ How do you thicken the stew?

A dusting of flour is sautéed with onions and garlic, helping to create a rich, gravy-like sauce as it cooks.

→ Can I make this goulash ahead of time?

Yes, the flavors deepen if prepared in advance, making it a great choice for meal planning or gatherings.

→ Is it necessary to use red wine?

Red wine adds depth, but you can substitute beef broth for a non-alcoholic option without sacrificing savoriness.

→ What sides go well with this meal?

It pairs beautifully with crusty bread, noodles, boiled potatoes, or even spaetzle for a complete experience.