Fall is the perfect time of year to make this dutch oven goulash. It’s an easy recipe using chuck roast that’s great for weeknights, especially those spent watching kids’ football games in the rain! Come home to a steaming bowl of stew on a brisk autumn day. This is also one of our favorites for “Sunday supper” during the cold winter months.
Making Dutch Oven Goulash
This goulash recipe makes a great family dinner any time of the year, but we all know how stews are embraced during the colder months. The recipe uses classic root vegetables and a rich broth along with chunks of protein packed beef chuck roast.
Facts about goulash
- Goulash is a meat based soup or stew with vegetables that has been seasoned with paprika.
- While it originates in Hungary, hence the commonly known name of Hungarian Goulash, it’s also quite popular in central and southern Europe, and of course in the United States.
- Most modern day families have a recipe for goulash that has been handed down from past generations.
- Goulash has taken on many different forms, cooked with different vegetables and pasta, and there are variations served with egg noodles, potatoes or even dumplings.
- Goulash can be prepared on the stove top, in the oven or even in the slow cooker.
- Did you know that back in the 9th century the cooked, flavored meat was dried out by the sun then packed into bags that were made from sheep’s stomach? This allowed Hungarian shepherds to simply add water to make a meal while out tending their flock. Luckily we don’t need sheep’s stomachs anymore and can keep our meat in the refrigerator or freezer until ready to prepare!
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Supplies needed to make dutch oven goulash
- 2 pounds beef chuck roast, cut into 1-inch cubes (or stew meat)
- 1/4 cup sweet paprika
- 1 teaspoon caraway seeds
- 2 teaspoons dried marjoram
- 2 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 heaping tablespoon all purpose flour
- 3 tablespoons olive oil
- 1 large yellow onion, chopped
- 1 teaspoon minced garlic (about two cloves)
- 1 14-ounce can fire roasted diced tomatoes, undrained
- 5 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 1/2 cups baby carrots
- 3 cups quartered baby Yukon Gold potatoes
- 1 cup chopped sweet peppers
I used my Lodge Cast-Iron Dutch Oven for this recipe.
You will find a printable version of this goulash recipe below. Does your family have a favorite goulash recipe? How do you make yours?
More recipes you might enjoy
- For a different spin on goulash, try making American turkey goulash, beef goulash with dumplings, or Hungarian goulash with peas and carrots.
- Fall is also a great time for some crockpot java beef stew or some mustard herb beef stew!
- If you enjoy hearty, beefy dishes, you will also like my beef burgundy in the crock pot.