Name: Hungarian Goulash (Beef Stew) Recipe
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Cuisine: Hungarian
Ingredients: 1 kg beef chuck, cut in 3.5cm cubes; 1 3/4 tsp cooking salt/kosher salt; 1 tsp black pepper; 1 tbsp extra virgin olive oil; 2 tbsp unsalted butter; 2 brown onions, cut into 1cm squares; 5 garlic cloves, finely minced; 2 capsicum/bell peppers (1 red, 1 yellow), cut into 2 cm squares; 2 tomatoes, cut into 8 wedges then halved; 2 carrots, peeled, cut lengthwise into quarters then into 1cm pieces; 2 potatoes, cut into 1.2cm cubes; 1 tbsp finely chopped parsley, optional garnish; 1/4 cup Hungarian-style paprika; 1 tsp caraway seeds, optional; 1 bay leaf; 1 litre low-sodium beef stock/broth

If you’re craving a cozy meal that’s packed with rich, warming flavors, this Hungarian Goulash (Beef Stew) Recipe is exactly what you need. It’s a tender, paprika-spiced stew that hugs you from the inside out — perfect for chilly evenings or anytime you want a comforting classic.

Hungarian Goulash - A large white pot filled with rich brown stew that has a thick, glossy texture. Floating in the stew are several chunks of dark brown meat and medium-sized pieces of carrots, light orange in color. There are small bits of green herbs sprinkled on top, adding contrast, and a bronze ladle is scooping up some stew, showing the mix of meat, carrots, and sauce in detail. The stew looks hearty and well-cooked, set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Hungarian Goulash (Beef Stew) Recipe
Top Tip
How to Serve Hungarian Goulash (Beef Stew) Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Hungarian Goulash (Beef Stew) Recipe

Why You'll Love This Recipe

This recipe has a special place in my kitchen because it’s both authentic and forgiving—meaning you’ll nail that deep, smoky paprika flavor every time without breaking a sweat. Plus, the slow cooking makes the beef melt-in-your-mouth tender, which is just heavenly.

Simplicity meets depth: The ingredient list is straightforward, yet the flavors build beautifully into something rich and comforting.
Perfect texture: Slow cooking ensures beef that’s tender but not mushy, with veggies that hold their shape.
Authentic Hungarian paprika: Using the right kind of paprika makes all the difference, delivering that classic taste you’re after.
Flexible cooking methods: Whether you love the oven’s caramelization, the convenience of a slow cooker, or the stove-top route, this recipe adapts to your style.

Hungarian Goulash - A large white pot filled with rich, dark red stew showing chunks of tender brown beef, orange and yellow diced vegetables, and small pieces of red pepper, all mixed in a thick sauce. A golden spoon rests inside the pot, partially submerged in the stew. Two pieces of crusty bread with a golden-brown top are placed near the pot. Bright red and orange autumn leaves decorate the background, which is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Hungarian Goulash (Beef Stew) Recipe plays a role in creating those soulful, balanced flavors. Investing in good quality beef and authentic paprika sets you up for success. Here’s a quick rundown of why these are important:

Hungarian Goulash - Flat lay of fresh beef chuck cubes with rich deep red color and marbled fat, bright red and vibrant yellow bell peppers cut into neat squares, plump red tomato wedges showing juicy flesh, peeled orange carrots sliced lengthwise revealing smooth surfaces, creamy white potatoes in clean cubes, glossy brown onions diced into small squares, scattered rustic caraway seeds with textured brown appearance, and a fresh sprig of bright green parsley with delicate leaves, all arranged naturally with some overlapping and space in between to highlight textures and colors, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Beef chuck: This cut has just the right amount of fat and connective tissue that breaks down into silky tenderness during slow cooking.
Salt and black pepper: Essential for seasoning, but don’t overdo it — you can always adjust at the end.
Extra virgin olive oil & unsalted butter: The combo adds richness and a subtle nuttiness to the base.
Brown onions: Slowly caramelized, they build a sweet and savory foundation.
Garlic: Adds that fragrant depth you can’t do without in stews.
Capsicum (bell peppers): The red and yellow peppers bring color, sweetness, and texture contrast.
Tomatoes: Help break down to add acidity and balance the richness.
Hungarian-style paprika: The star of the show for authentic smoky flavor (note: choose sweet or mild Hungarian paprika, not hot!).
Caraway seeds: Optional but traditional—introduce a subtle, warm anise note.
Bay leaf: Adds a layer of earthiness to the slow-cooked broth.
Beef stock/broth: Use low sodium, so you control the saltiness and get a full-bodied stew.
Carrots and potatoes: Classic stew veggies that absorb the flavors and add heartiness.
Fresh parsley: A bright, fresh kick for garnish that lifts the final dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Hungarian Goulash (Beef Stew) Recipe is such a versatile base. Over time, I’ve made it heartier, lighter, and even switched up spices according to what I had on hand—feel free to do the same!

More veg: When I’m feeling extra wholesome, I add celery or parsnips along with the potatoes—just chop similarly to maintain even cooking.
Spice it up: If you enjoy a touch of heat, sneak in a pinch of smoked chili or a mild hot paprika but be careful not to overpower that classic paprika flavor.
Make it gluten-free: This recipe is naturally gluten-free, just double-check your stock labels and you’re good to go.
Slow cooker version: For busy days, tossing it all in the slow cooker is a lifesaver and the flavors meld beautifully over long, gentle heat.

Step-by-Step: How I Make Hungarian Goulash (Beef Stew) Recipe

Step 1: Prepping and Seasoning the Beef

Start by cutting your beef chuck into nice, even 3.5cm cubes. This size holds up well to slow cooking without turning mushy. Toss the beef with half the salt and pepper—seasoning upfront helps build flavor right into the meat. Don’t skip this step; it makes a big difference.

Step 2: Building the Flavor Base

Heat your olive oil and butter in a large, oven-proof Dutch oven over high heat. When it’s shimmering, add the chopped brown onions. Cook them for about 6 minutes until the edges take on a light golden color—this gentle caramelization really boosts the stew’s depth.

Step 3: Browning the Beef

Add the seasoned beef to the pot and stir continuously for around 2 minutes until the outside turns from red to brown. Don’t worry if it doesn’t get a deep golden crust—because of the moisture and cooking style, that’s perfectly normal. We’re building flavor, not frying at this point.

Step 4: Adding Veggies and Spices

Now toss in your garlic, diced capsicum, and tomatoes. Stir for 3 minutes so the tomatoes start to break down, helping thicken the stew later. Sprinkle in the Hungarian paprika, caraway seeds if using, and the bay leaf. Stir for just 30 seconds to wake up those spices—paprika releases its color and aroma quickly!

Step 5: Slow Cooking in the Oven

Pour in the beef stock and stir everything together. Bring the pot to a gentle simmer on the stove, then cover with the lid and transfer to your preheated oven (180°C/350°F). Slow roast for 1.5 hours. If you use a stove or slow cooker, maintain a low heat to avoid scorching the bottom.

Step 6: Adding Potatoes and Carrots

After 1.5 hours, the beef should be tender but not yet falling apart—perfect spot to add the carrots and potatoes. Stir them in, cover again, and return to the oven for 30 more minutes. If after this time the beef isn’t quite “fall-apart” tender, pop it in for extra 10-minute bursts until just right.

Step 7: Final Touch and Serve

Once everything is beautifully tender, ladle the goulash into bowls and sprinkle with freshly chopped parsley. I usually serve it with crusty bread—cheese bread is my favorite for dunking into that rich sauce!

Top Tip

After making this Hungarian Goulash (Beef Stew) Recipe many times, I’ve learned a few tricks that really take it from good to outstanding. These help you avoid common pitfalls and ensure every batch has that delicious, authentic vibe.

Use quality paprika: I can’t stress this enough—authentic Hungarian paprika is irreplaceable. It gives the dish its signature smoky-sweet flavor that you just won’t get from standard paprika.
Don’t rush the caramelization: Taking your time with the onions really builds a sweet, mellow base that balances the bold paprika.
Be patient with the slow cook: The real magic of this stew happens over time. Resist the urge to speed things up—low and slow equals tender beef and happy flavors.
Careful with salt: Add salt gradually, especially if your stock is pre-salted. Taste as you go to avoid over-seasoning.

How to Serve Hungarian Goulash (Beef Stew) Recipe

Garnishes

I always add a generous sprinkle of fresh parsley right before serving. It freshens up the heavy stew and adds a pop of vibrant green. Sometimes, I toss on a dollop of sour cream or creme fraiche for a creamy contrast that cuts through the paprika richness.

Side Dishes

Crusty bread is my go-to to soak up the delicious sauce, especially something like a rustic baguette or cheese bread. Mashed potatoes or buttered egg noodles also pair beautifully if you want some extra carbs.

Creative Ways to Present

For special occasions, I’ve served this goulash in mini cast iron pots or rustic bread bowls—it always impresses guests and makes the meal feel extra cozy and festive. Pair with a robust red wine and you’re set for a memorable feast!

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, and it keeps great for up to 4-5 days. The flavors actually deepen after a day or two, so leftovers are often tastier than the fresh batch.

Freezing

This Hungarian Goulash (Beef Stew) Recipe freezes beautifully. I freeze portions in sturdy freezer-safe containers with airtight lids. When ready to enjoy, thaw overnight in the fridge for best results.

Reheating

I reheat leftovers gently in a saucepan over low-medium heat, stirring occasionally to avoid scorching. Adding a splash of water or stock helps loosen the sauce if it thickened too much in the fridge.

Frequently Asked Questions:

What cut of beef is best for Hungarian goulash?

The best cuts for Hungarian goulash are beef chuck, beef cheeks, or osso bucco (boneless). These cuts have enough fat and connective tissue to become tender and flavorful when slow cooked. Brisket or gravy beef can also be used but might be a touch leaner.

Can I use regular paprika instead of Hungarian paprika?

While you can use ordinary paprika, Hungarian paprika has a smoother, sweeter flavor that really defines this dish. If you only have regular paprika, make sure it’s sweet (not hot), but the authentic taste comes from Hungarian or Hungarian-style paprika.

What’s the best method to cook Hungarian goulash: oven, stove, or slow cooker?

I prefer the oven method because it allows for caramelization on the meat and onions, adding extra flavor without worrying about scorching the base. The stove works too but needs very gentle heat and stirring. Slow cooker is the easiest and tenderizes the beef well, but flavor might be a bit milder.

How long can I store leftovers and can I freeze Hungarian goulash?

Leftovers keep well in the fridge for 4 to 5 days and actually taste better after a day. You can freeze the goulash for up to 3 months in airtight containers. Just thaw overnight before reheating gently on the stove.

Final Thoughts

There’s something incredibly satisfying about making this Hungarian Goulash (Beef Stew) Recipe from scratch—the aroma fills your kitchen and the flavors deliver that perfect blend of smoky, tender, and comforting you just can’t beat. Whether you’re cooking for family, friends, or just yourself, I hope you enjoy the process and the delicious results just as much as I do. Give it a try, and I’m sure it’ll become one of your favorite go-to stew recipes too!