Ingredients:

  • 2 tbsp Lard or Neutral Oil (such as canola or sunflower)
  • 1.5 kg Beef Chuck or Shin, trimmed and cut into 4 cm cubes
  • 3 large Yellow Onions, finely chopped (approx. 750g)
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste
  • 1 tsp Caraway Seeds, whole
  • 1 tsp Dried Marjoram
  • 1 bay leaf
  • 1/4 cup Hungarian Sweet Paprika (high quality)
  • 1 tbsp Hot or Smoked Paprika (adjust to taste)
  • 1 tsp Fine Sea Salt (plus more to taste)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 L Hot Beef Stock (low sodium)
  • 150 ml Dry Red Wine (optional, for depth)
  • 1 tbsp Red Wine Vinegar
  • 750g Waxy Potatoes (e.g., Maris Piper or Yukon Gold), peeled and cut into 3 cm chunks
  • 2 large Green Bell Peppers, deseeded and roughly chopped (optional)

Instructions:

  1. Pat the cubed beef thoroughly dry and season generously with salt and pepper. Heat the lard or oil in a Dutch oven over high heat. Working in batches, sear the beef on all sides until well-browned. Remove the seared beef and set aside.
  2. Reduce the heat to medium-low. Add the finely chopped onions to the pot. Cook slowly for 15-20 minutes, scraping up any fond, until the onions are soft, deeply golden, and almost dissolving. Stir in the minced garlic, caraway seeds, marjoram, and tomato paste. Cook for 2 minutes until fragrant.
  3. Remove the pot completely from the heat source. Immediately stir in the sweet and hot paprika. Stir for 30 seconds. The residual heat will bloom the spices, releasing their flavour and color, but will not be hot enough to burn them.
  4. Return the pot to the heat. If using, pour in the red wine and bring it to a vigorous simmer, scraping the bottom of the pot to lift any remaining fond. Cook until the liquid has reduced by half (about 5 minutes). Return the seared beef to the pot.
  5. Pour in the hot beef stock until the beef is just covered. Add the bay leaf and red wine vinegar. Bring the stew gently to a bare simmer. Cover the pot with a tight-fitting lid and transfer it to a 150°C (300°F) oven, or leave it simmering very gently on the hob. Cook for 1.5 hours.
  6. After 1.5 hours, stir in the cubed potatoes and chopped green bell peppers. Cover and cook for another 45 minutes to 1 hour, or until the potatoes are fork-tender and the beef is melt-in-the-mouth soft.
  7. Remove the bay leaf. Adjust the consistency—simmer uncovered if too thin. Taste the stew and adjust the final seasoning (salt, pepper, and vinegar). Allow the Goulash to rest off the heat, covered, for 15 minutes before serving.