Hungarian Gulyás Beef Stew (Printable)
Tender beef, sweet paprika, and vegetables simmer into rich Hungarian comfort.
# What You’ll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 large onions, finely chopped
03 - 3 medium carrots, sliced
04 - 2 parsnips, sliced
05 - 2 medium potatoes, peeled and diced
06 - 2 cloves garlic, minced
07 - 1 large bell pepper (red or green), diced
08 - 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
→ Spices & Seasonings
09 - 3 tbsp sweet Hungarian paprika
10 - 1 tsp caraway seeds
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
→ Liquids
13 - 6 cups beef broth
14 - 2 tbsp vegetable oil or lard
15 - Optional: 1 tbsp tomato paste
# How-To Steps:
01 - Heat the oil or lard in a large heavy-bottomed pot over medium heat. Add onions and sauté until golden, about 8 minutes.
02 - Stir in the garlic and caraway seeds and cook for 1 minute.
03 - Add the beef cubes and brown on all sides, about 5 minutes.
04 - Remove the pot from heat, sprinkle with paprika, and stir well to coat the beef and onions. This prevents the paprika from burning.
05 - Return the pot to the heat. Add the chopped tomatoes and bell pepper (and tomato paste if using). Cook for another 3 minutes, stirring gently.
06 - Pour in the beef broth, add the bay leaf, and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
07 - Add the carrots, parsnips, and potatoes. Continue to simmer, uncovered, for an additional 45–60 minutes, or until the beef and vegetables are tender and the flavors meld.
08 - Adjust seasoning as needed. Remove bay leaf before serving. Serve hot, ideally with rustic bread or csipetke (Hungarian pinched noodles).
# Expert Advice:
01 -
- The beef becomes impossibly tender while absorbing that signature sweet paprika warmth that fills your whole kitchen
- Its one of those rare stews that actually tastes better the next day, making it perfect for lazy leftovers
02 -
- Never add paprika directly over high heat or it will turn bitter and harsh, ruining hours of careful cooking
- The stew should be soupier than American stew, with enough broth to dip bread into every bite
03 -
- Cut your beef into slightly larger cubes than you think necessary because they will shrink as they cook and you want substantial pieces in every bowl
- Keep a ladle nearby to taste as you go, adjusting salt and paprika until the broth tastes like pure comfort