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Hairy Bikers Beef Goulash

Hairy Bikers Beef Goulash - recipe card
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A rich and deeply flavorful Hungarian-style stew featuring tender chunks of beef braised in a paprika-infused sauce with sweet peppers and onions. This hearty dish develops complex layers of flavor through slow cooking, resulting in fork-tender meat and a velvety, aromatic gravy perfect for spooning over egg noodles or mashed potatoes.

Ingredients

Scale
  • 2.5 lb beef chuck roast, cut into 1.5-inch cubes
  • 2 tbsp olive oil, divided
  • 2 tbsp unsalted butter
  • 2 large yellow onions, thinly sliced
  • 2 medium red bell peppers, seeded and cut into 1-inch strips
  • 2 medium green bell peppers, seeded and cut into 1-inch strips
  • 4 cloves garlic, minced
  • 3 tbsp sweet Hungarian paprika
  • 1 tsp smoked paprika
  • 1 tbsp tomato paste
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine (such as Cabernet Sauvignon)
  • 2 bay leaves
  • 1 tsp caraway seeds, lightly crushed
  • 1 tsp dried marjoram
  • 2 tsp fine sea salt, divided
  • 1 tsp freshly ground black pepper
  • 1 tbsp red wine vinegar
  • 1/4 cup sour cream, for serving
  • 2 tbsp fresh parsley, finely chopped, for garnish

Instructions

  1. Pat the beef cubes completely dry with paper towels. Season all sides evenly with 1 teaspoon of sea salt and the black pepper. This drying step is crucial for proper browning; wet meat will steam instead of sear, preventing the development of deep flavor.
  2. Heat 1 tablespoon of olive oil in a large, heavy-bottomed Dutch oven or stew pot over medium-high heat until it shimmers and just begins to smoke. Add half the beef in a single layer, ensuring pieces aren’t touching. Sear undisturbed for 3-4 minutes until a deep brown crust forms, then turn and brown on all other sides for another 6-8 minutes total. Transfer to a plate. Add the remaining 1 tablespoon of oil, repeat with the second batch of beef, and set all meat aside. Do not overcrowd the pan, as this lowers the temperature and causes the meat to stew in its juices.
  3. Reduce heat to medium-low and add the butter to the pot. Once melted and foaming subsides, add the sliced onions. Cook, stirring occasionally, for 12-15 minutes until the onions are very soft, translucent, and just beginning to caramelize at the edges. This slow cooking builds a sweet, savory base for the sauce.
  4. Add the sliced red and green bell peppers to the softened onions. Increase heat to medium and cook, stirring frequently, for 8-10 minutes until the peppers have softened and their color intensifies. The peppers will release moisture, which will help deglaze any fond (browned bits) from the bottom of the pot.
  5. Stir in the minced garlic, sweet paprika, and smoked paprika. Cook for 1 minute, stirring constantly, until the garlic is fragrant. The brief cooking toasts the paprika, releasing its oils and deepening its flavor without burning it, which would make it bitter.
  6. Add the tomato paste and flour to the vegetable mixture. Cook, stirring continuously, for 2 minutes until the tomato paste darkens slightly and the raw flour smell dissipates. This step cooks out the flour’s raw taste and helps thicken the goulash sauce later.
  7. Pour in the red wine, using a wooden spoon to vigorously scrape up all the browned bits from the bottom of the pot. Bring to a simmer over medium heat and cook for 3-4 minutes until the wine has reduced by about half and the alcohol smell has cooked off.
  8. Add the beef broth, bay leaves, crushed caraway seeds, dried marjoram, and the remaining 1 teaspoon of sea salt. Return the seared beef and any accumulated juices to the pot. Stir to combine, ensuring the meat is mostly submerged.
  9. Bring the liquid to a very gentle simmer over medium heat, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid, leaving it slightly ajar to allow a small amount of steam to escape. Simmer gently for 2 to 2.5 hours. Check occasionally, giving a gentle stir to prevent sticking. The meat is done when it yields easily to the gentle pressure of a fork.
  10. After 2 hours, test the beef for tenderness. If it’s not yet fork-tender, continue cooking for another 15-30 minutes. Once tender, uncover the pot and simmer for an additional 15-20 minutes to allow the sauce to reduce and thicken slightly to a gravy-like consistency.
  11. Remove the pot from the heat. Discard the bay leaves. Stir in the red wine vinegar. This brightens the rich sauce with a touch of acidity, balancing the deep, savory flavors. Taste and adjust seasoning with additional salt or pepper if needed.
  12. Let the goulash rest, uncovered, for 10-15 minutes before serving. This allows the meat fibers to relax and reabsorb some juices, ensuring maximum tenderness and allowing the flavors to meld further.
  13. Ladle the hot goulash into deep bowls. Garnish each serving with a dollop of sour cream and a sprinkle of fresh parsley. The cool, tangy sour cream provides a delightful contrast to the warm, spicy stew.
  14. Serve immediately over a bed of buttered egg noodles, spaetzle, or creamy mashed potatoes to soak up the delicious sauce. For a traditional accompaniment, offer crusty bread on the side.

Notes

Storage: Cool completely and transfer to an airtight container. Refrigerate for up to 4 days. Freezing: Portion into freezer-safe containers, leaving 1-inch headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheating: Gently reheat in a saucepan over low heat, stirring occasionally, until piping hot (165°F / 74°C internal). If the sauce has thickened too much, add a splash of beef broth or water. For microwave reheating, cover and heat on medium power in 1-minute intervals, stirring between each, until hot.

Nutrition

Keywords: hairy bikers beef goulash, beef goulash recipe, Hungarian goulash, paprika beef stew, slow cooked beef, hearty stew, comfort food, weeknight dinner, braised beef, one pot meal, winter warmer, family dinner

Find it online: https://britishrecipes.uk/hairy-bikers-beef-goulash/