Dinner/Entrée

Hungarian Goulash Stew

Name: Hungarian Goulash Stew
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Yield: 5 servings
Ingredients: 4 Tablespoons olive oil (, divided); 1 ½ lbs beef chuck roast (700 grams); 2-3 Tablespoons all-purpose flour; 2 medium yellow onions (, finely diced); 3 cloves garlic (, minced); 1 Tablespoons sweet paprika; 1 teaspoon hot paprika; 1/2 cup dry red wine (optional, 120 ml*); 3 Roma tomatoes (, chopped); 1 Tablespoon tomato paste; ½ teaspoon caraway seeds; 1 teaspoon dried marjoram; 2 bay leaves; 6 ½ cups low-sodium beef broth (1.5 liters); 4 medium carrots (, peeled and chopped); 1 large red bell pepper (, finely chopped); 3 small Yukon Gold Potatoes (about 400 grams or 1lb), cut into ½’’ cubes); 1 small lemon; 1/4 cup fresh chopped parsley; Crusty artisan bread (white or rye) (, for serving)

5 servings

portions

15 minutes

temps actif

2 hours 35 minutes

temps total

Commencer à Cuisiner

Ingrédients

4 Tablespoons olive oil (, divided)

1 ½ lbs beef chuck roast (700 grams)

2-3 Tablespoons all-purpose flour

2 medium yellow onions (, finely diced)

3 cloves garlic (, minced)

1 Tablespoons sweet paprika

1 teaspoon hot paprika

1/2 cup dry red wine (optional, 120 ml*)

3 Roma tomatoes (, chopped)

1 Tablespoon tomato paste

½ teaspoon caraway seeds

1 teaspoon dried marjoram

2 bay leaves

6 ½ cups low-sodium beef broth (1.5 liters)

4 medium carrots (, peeled and chopped)

1 large red bell pepper (, finely chopped)

3 small Yukon Gold Potatoes (about 400 grams or 1lb), cut into ½’’ cubes)

1 small lemon

1/4 cup fresh chopped parsley

Crusty artisan bread (white or rye) (, for serving)

Instructions

Prep meat: Cut beef into bite-sizes pieces. Add to a bowl and season well with salt and pepper. Sprinkle flour on top, tossing until lightly coated.

Sear meat: Heat 2 tablespoons oil in a Dutch oven or stock pot over medium-high heat. Add beef and sear, rotating after a minute or so, until browned on all sides (may need to cook in batches). Remove to a plate.

Sauté onion: Add 2 more tablespoons oil to the pot over medium heat. Add onion and sauté for a few minutes, until transparent. Stir in garlic.

Add red wine and let it simmer until it has reduced, about 5 minutes.

Add broth and seasonings: Stir in chopped tomatoes, tomato paste, paprika, caraway seeds, marjoram and bay leaf. Pour in broth and return beef to the pot.

Simmer: Bring stew to a boil, then cover, reduce heat to a simmer and cook 1 1/2 hours. Tastes broth and seasoning with salt and pepper, if needed. Stir in bell pepper, carrot, and potato and cook until tender, about 20-30 more minutes. Discard bay leaves. Add a squeeze of lemon to the soup pot, to taste, before serving.

Serve each bowl garnished with a pinch of parsley. Serve with a slice of fresh crusty bread, for dipping.

Nutrition

Taille de Portion

Calories

539 kcal

Lipides Totaux

28 g

Lipides Saturés

9 g

Lipides Insaturés

19 g

Acides Gras Trans

1 g

Cholestérol

94 mg

Sodium

756 mg

Glucides Totaux

36 g

Fibres Diététiques

7 g

Sucres Totaux

8 g

Protéines