German Goulash Beef Stew (Print-Friendly Version)

Savory German beef goulash braised gently with onions, paprika, peppers, and red wine. Hearty, warming meal.

# What You’ll Need to Make This:

→ Beef and Seasoning

01 - 1.36 kg beef chuck, cut into 2.5 cm cubes
02 - 2 teaspoons salt, divided
03 - 0.75 teaspoon black pepper, divided

→ Cooking Fats

04 - 60 ml vegetable oil

→ Aromatics

05 - 2 cups onions, chopped
06 - 4 cloves garlic, minced

→ Spices & Herbs

07 - 1.5 tablespoons sweet paprika
08 - 1 tablespoon all-purpose flour
09 - 1 teaspoon dried caraway seeds
10 - 2 teaspoons ground marjoram
11 - 0.5 teaspoon dried rosemary
12 - 2 bay leaves
13 - 3 tablespoons fresh parsley, chopped

→ Liquids & Flavor Enhancers

14 - 360 ml red wine
15 - 720 ml beef broth, more as needed
16 - 1 tablespoon beef-flavored Better Than Bouillon
17 - 60 ml tomato paste
18 - 1 tablespoon red wine vinegar

→ Vegetables

19 - 2 medium carrots, peeled and cut into 1.2 cm pieces
20 - 1 medium red bell pepper, cut into 2.5 cm pieces
21 - 1 medium orange bell pepper, cut into 2.5 cm pieces

# How to Prepare:

01 - Place beef cubes in a large mixing bowl. Toss thoroughly with 1 teaspoon salt and 0.25 teaspoon black pepper. Let rest for 15 minutes.
02 - Heat 2 tablespoons vegetable oil in a large pot over medium-high heat. When oil shimmers, brown one-third of the beef on all sides. Transfer to a plate and repeat with remaining beef, adding oil if needed. Ensure pan isn’t overcrowded for optimal browning. Once all beef is browned, remove excess oil from the pot, leaving about 2 tablespoons.
03 - Reduce heat to medium-low. Add chopped onions and sauté until softened, approximately 4-5 minutes. Add minced garlic and cook, stirring constantly, until fragrant, about 1 minute.
04 - Sprinkle sweet paprika and all-purpose flour over onion and garlic mixture. Sauté over medium heat, stirring continuously for 1 minute to develop flavor and cook off raw flour.
05 - Pour in the red wine and bring to a boil, scraping up browned bits from the bottom of the pot. Once boiling, reduce the heat.
06 - Add beef broth, Better Than Bouillon, tomato paste, caraway seeds, marjoram, rosemary, bay leaves, red wine vinegar, remaining 1 teaspoon salt, and 0.5 teaspoon black pepper. Stir well to combine.
07 - Return browned beef and any accumulated juices to the pot. Bring mixture to a boil, then lower heat and simmer uncovered for 2 to 2.5 hours, or until beef is fork-tender.
08 - Add carrots and bell peppers to the pot. Continue simmering for an additional 20 minutes, or until vegetables are just tender. If the sauce becomes too thick, adjust consistency with additional beef broth or water.
09 - Taste and adjust seasoning as necessary. Sprinkle with chopped parsley and ladle into warmed bowls. Serve immediately.

# Extra Tips:

01 - For the richest flavor, allow the beef to rest with seasoning before browning, and deglaze the pot thoroughly to incorporate all caramelized drippings into the sauce.

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