Anytime is the perfect time of year to make this delicious homemade goulash. It’s an easy recipe using chuck roast that’s great for weeknights, especially those spent watching kids’ football games in the rain! We also love making goulash in our slow cooker – try our Hungarian Goulash too.
Goulash Recipe
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. Our recipe has classic root vegetables and a rich broth along with chunks of protein-packed beef chuck roast.
Ingredients you will need
- 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
Helpful kitchen tools
How to Make Goulash
- Combine paprika, caraway seeds, marjoram, Kosher salt, black pepper and flour in a large plastic zipper bag. Place cubed meat into the bag and close, then shake to coat.
- In Dutch oven over medium heat sauté chopped onion in olive oil until tender, about 3-4 minutes. Add garlic and sauté another 30 seconds.
- Pour entire contents of meat shaking bag to the onion mixture in the pan. Cook, turning occasionally until meat is browned well.
- Add beef broth, Worcestershire sauce and canned tomatoes (including its juices) and stir. Bring to a boil then reduce heat to low and simmer uncovered for one hour.
- Carefully dump in the baby carrots and potatoes and stir. Cover and cook on low for one hour.
- Finally, add chopped sweet peppers and stir. Cover and cook another 30 minutes or until meat and vegetables are fork tender.
Serve this goulash with one of these delicious ideas
Facts about goulash
There’s a lot of opinion around what goulash is. So here are the facts.
- Goulash is a meat-based soup or stew with vegetables that have 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 stovetop, 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!
Come home to a steaming bowl of goulash on a brisk autumn or cold winter day. This is also one of our favorites for “Sunday supper” during the cold winter months.
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 beef stew!
- If you enjoy hearty, beefy dishes, you will also like my beef burgundy in the crock pot.
- Perfect comfort food, this beef stroganoff is one of my favorites!
Dutch Oven Goulash
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 2 pounds beef chuck roast cut into 1-inch cubes (or stew meat)
- ¼ cup sweet paprika
- 1 teaspoon caraway seeds
- 2 teaspoons dried marjoram
- 2 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 heaping tablespoon all purpose flour
- 3 tablespoons olive oil
- 1 cup chopped yellow onion
- 1 teaspoon minced garlic about two cloves
- 14 ounce can fire roasted diced tomatoes undrained
- 5 cups beef broth
- 2 tablespoons Worcestershire sauce
- 8 ounces baby carrots about 1 1/2 cups
- 1 pound quartered baby Yukon Gold potatoes about 3 cups
- 4 ounces chopped sweet peppers about 1 cup
Things You'll Need
Before You Begin
Serve this goulash with one of these delicious ideas
Instructions
- Combine paprika, caraway seeds, marjoram, Kosher salt, black pepper and flour in a large plastic zipper bag. Place cubed meat into the bag and close, then shake to coat.
- In Dutch oven over medium heat sauté chopped onion in olive oil until tender, about 3-4 minutes. Add garlic and sauté another 30 seconds.
- Add entire contents of meat shaking bag to the onion mixture in the pan. Cook, turning occasionally until meat is browned well.
- Add beef broth, Worcestershire sauce and canned tomatoes (including its juices) and stir. Bring to a boil then reduce heat to low and simmer uncovered for one hour.
- Add the baby carrots and potatoes and stir. Cover and cook on low for one hour.
- Add chopped sweet peppers and stir. Cover and cook another 30 minutes or until meat and vegetables are fork tender.
Nutrition
This post originally appeared here on Oct 28, 2015.
Amanda Davis
Latest posts by Amanda Davis (see all)
- Homemade Eggnog - December 9, 2024
- How to Make Bruschetta - December 5, 2024
- Christmas Tree Pull Apart Bread - December 2, 2024
Pat STEWART says
This is not goulash. This is beef vegetable soup.
Amanda Formaro says
Goulash is interpreted differently for many :)
Alison says
I made this dish tonight and it was delish!
The beef was so tender and the broth was so flavorful, amazing over mashed potatoes but just as good by itself.
Amanda Formaro says
Glad to hear you enjoyed, Alison! :)
Krysten says
I just found this on pinterest and made it tonight. This might be the BEST THING I’VE EVER MADE. EVER. I followed the recipe to a tee and had my doubts along the way, but holyyyyyy cow. Amazing. Thank you so much for bringing this into my life!
Amanda Formaro says
Soooo glad you enjoyed it so much!! :)
Karin says
Where did you find sweet paprika?
~ Karin
Vicky says
I think this sounds like a perfect recipe for the crock pot. Thank you.
Sammie says
i had goulash when I was little and absolutely fell in love with it. I’ve inly had it a couple of times as an adult and it’s alway missed that ‘remembered flavour’ mark. Definitely will try this recipe. Thank you for sharing. Sammie