How to make authentic Polish Beef Goulash Stew Recipe
Craving a warming dish that is not a soup? How about a hearty and flavorful Goulash Stew?
Traditionally, Polish Beef Goulash is somewhere between a soup and a stew. It’s packed with tender beef, chunky root vegetables, and plenty of paprika. It’s hearty enough to be a meal on its own or served as a starter before dinner.
This version combines all the classic flavors with a few upgrades: a touch of mustard, a handful of wild mushrooms, and lots of smoked paprika.
Thick, rustic, and full of flavor, stew is perfect for fall or winter.
Looking for more Polish cuisine recipes?
How is this Beef Goulash different?
- A mustard kick – a spoonful stirred in at the end adds a little tang.
- Wild mushrooms – dried porcini add a rich, earthy note, so Polish.
- Naturally thickened – potatoes and root vegetables break down into the broth for a stew-like texture without needing flour.
Key Ingredients and Substitutions
Beef chuck roast – pick a marbled piece so it stays juicy after a long simmer and breaks down into tender, pull-apart bites. Avoid lean cuts (like round or sirloin); they’ll dry out faster. No chuck on hand? Brisket, short ribs, beef stew meat or even pork shoulder or t will work.
Dried mushrooms – I used dried porcini, and they completely changed the game. A small handful adds deep, earthy flavor that makes the goulash taste slow-cooked and complex. If you can’t find porcini, other dried mushrooms (like shiitake or mixed forest blends) work too. Remember to soak them in hot water and save that liquid for your stew (filter any impurities before). Fresh mushrooms will do in a pinch, but they’ll give a milder flavor.
Homemade tomato paste – this is one of those small things that make a huge difference. It is naturally richer and less acidic than store-bought, which gives the goulash a slow-roasted tomato note. If you’re using store-bought, go for a double-concentrated tube version. It will caramelize beautifully when toasted with paprika. In a pinch, you can even use a mix of tomato purée and a little extra paprika.
Other ingredients: carrots, potatoes, parsnips, yellow onion, garlic cloves, red bell peppers, olive oil, beef broth, Dijon mustard
Spices and seasonings: smoked paprika, sweet paprika, caraway seed, marjoram, kosher salt, black pepper, bay leaves, and allspice berries.
Equipment you will need
- Large heavy pot or Dutch oven
- Sharp chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Heatproof bowl
- Fine mesh strainer and paper towel
- Ladle
- Potato masher (optional)
Top Tips
Brown the beef well – don’t rush this step and don’t crowd the pan. Deep browning = deep flavor. Work in batches so the meat sears instead of steams.
Toast the spices – paprika and tomato paste should sizzle in the pot for a minute before adding liquid. This awakens their flavor.
Strain the mushroom liquid – dried porcini are amazing, but they can leave grit at the bottom. Pour through a fine strainer, coffee filter or paper towel. Don’t discard the liquid.
Adjust the thickness to taste – mash a few potatoes into the sauce or simmer a little longer, uncovered. If you prefer it soupier, add an extra splash of beef stock.
How to make it
- Place 6 – 8 dried porcini in a heatproof small bowl and cover with ~1 cup hot water. Let it sit for 15–20 minutes to rehydrate.
- Cut 2 lb of beef chuck into 1″ cubes, season lightly with salt and pepper.
- Chop 1 – 2 onions, 4 cloves of garlic, 2 carrots, 2 – 3 medium potatoes, 1 parsnip, and 1 – 2 red bell peppers.
- Warm 2 Tbsp olive oil in a heavy Dutch oven over medium heat. Add a single layer of beef (don’t crowd). Sear until a deep brown on all sides, about 3–4 minutes per batch. Transfer browned meat to a plate.
- Reduce the heat to medium. If the pot is dry, add a splash more oil. Add the chopped onions and cook for 5–7 minutes until soft and beginning to color. Add the garlic and cook for 30–45 seconds until fragrant. Stir in 2 Tbsp tomato paste, 2 tsp sweet paprika, and 1 tsp smoked paprika. Cook and stir for 1–2 minutes; you want the tomato paste to caramelize slightly and the paprika to bloom. Do not burn the paprika.
- Put the seared beef back in the pot with the onions. Add carrots, potatoes, parsnip (or celery root), red pepper, and the rehydrated porcini (roughly chopped).
- Toss in 1 bay leaf and 1 tsp caraway seeds.
- Pour in 4 – 6 cups of beef broth plus the strained mushroom soaking liquid (strain through a fine mesh to catch grit). The liquid should just about cover the ingredients. Add more stock or water if needed. Bring to a boil over medium-high heat.
- Lower to a gentle simmer, cover loosely, and cook for 60 – 75 minutes until the beef is tender and the vegetables are soft. Check at 45 – 60 minutes and skim any excess fat or foam from the surface. For a deeper flavor, simmer toward the longer end.
- Remove the lid for the last 10 –15 minutes to reduce slightly if you want it thicker. You can mash a cup or two of the veggies directly in the pot to give it a stew-like body. You can also mix 1 tablespoon of corn starch with 2 tablespoons of cold water, then stir it into the stew during the last few minutes of simmering. It’ll thicken quickly and give you a smooth, rich sauce.
- Stir in 1 tsp Dijon mustard, 1 tsp dried marjoram, then taste and adjust, and season with salt and freshly ground black pepper. If it needs acid, a quick squeeze of lemon brightens everything.
- Let the stew rest off the heat for 3–5 minutes. Ladle into bowls and finish with chopped fresh parsley and a dollop of sour cream.
Best ways to enjoy Beef Goulash
- With rustic bread
- Over potato pancakes
- With grains
- With a side of green salad
- With pickles or sauerkraut salad
- Over egg noodles
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Storage instructions, reheating
Fridge: store leftovers in an airtight container for up to 3–4 days.
Freezer: cool completely, then freeze in portions for up to 3 months. Use freezer-safe containers or bags.
Reheat on the stove: warm gently over medium-low heat, adding a splash of broth or water if it’s too thick. Stir occasionally to keep it smooth.
Reheat in the microwave: heat in short bursts (1–2 minutes), stirring between rounds, until hot.
How to make authentic Polish Beef Goulash Stew Recipe
Equipment
- Dutch overn
- sharp knife
- cutting board
- wooden spoon
- vegetable peeler
- measuring cups and spoons
- ladle
Ingredients
- 2 lbs beef chuck cut into 1-inch cubes
- 2 Tbsp olive oil
- 8 porcini mushrooms dried soaked in 1 cup hot water (keep soaking liquid)
- 2 yellow onions finely chopped
- 4 garlic cloves minced
- 2 carrots sliced
- 2 medium potatoes peeled and diced
- 1 parsnip diced
- 1 red bell pepper diced
- 2 tabelspoons tomato paste
- ½ teaspoons cayenne pepper
- 2 teaspoons smoked paprika
- 1 teaspoons caraway seeds
- 6 allspice berries
- 6 cups beef broth or stock
- 1 bay leaf
- 1 teaspoons dried marjoram
- 2 teaspoons Dijon mustard
- salt
- black pepper for garnish
Instructions
- Place 6–8 dried porcini in a heatproof bowl and cover with ~1 cup hot water. Let it sit for 15–20 minutes.
- Cut 2 lb of beef chuck into 1" cubes, season lightly with salt and pepper.
- Chop 2 onions, 4 cloves of garlic, 2 carrots, 2 medium potatoes, 1 parsnip (or ½ celery root), and 1 – 2 red bell peppers.
- Warm 2 Tbsp olive oil in a heavy Dutch oven over medium-high heat. Add a single layer of beef (don’t crowd). Sear until a deep brown on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate.
- Reduce the heat to medium. If the pot is dry, add a splash more oil. Add the chopped onions and cook for 5–7 minutes until soft and beginning to color. Add the garlic and cook for 30–45 seconds until fragrant. Stir in 2 Tbsp tomato paste, 2 tsp sweet paprika, and 1 tsp smoked paprika. Cook and stir for 1–2 minutes; you want the tomato paste to caramelize slightly. Do not burn the paprika.
- Put the seared beef back in the pot with the onions. Add carrots, potatoes, parsnips, red pepper, and the rehydrated porcini (roughly chopped).
- Toss in 1 bay leaf and 1 tsp caraway seeds if using.
- Pour in 4–6 cups beef stock plus the strained mushroom soaking liquid (strain through a fine mesh to catch grit). The liquid should just about cover the ingredients. Add more stock or water if needed. Bring to a boil over medium-high.
- Lower to a gentle simmer, cover loosely, and cook for 60–75 minutes until the beef is tender and the vegetables are soft. Check at 45–60 minutes and skim any excess fat or foam from the surface. For a deeper flavor, simmer toward the longer end.
- Remove the lid for the last 10–15 minutes to reduce slightly if you want it thicker. You can also mash a cup or two of potatoes or veggies directly in the pot with a potato masher to give it a stew-like body. Alternatively, use a stick blender on a small portion and stir it back in.
- Stir in 1 tsp Dijon mustard, 1 tsp dried marjoram, then taste and adjust and season with salt and freshly ground black pepper. If it needs acid, a quick squeeze of lemon brightens everything.
- Let the stew rest off the heat for 3–5 minutes. Ladle into bowls and finish with chopped fresh parsley or dill.
Notes
Nutrition
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Conclusion
A Polish classic for a reason, this gulasz wolowy offers layers of flavor and comfort. Rich with bite-sized chunks of tender beef and root vegetables, this beef stew is ideal for dinner or meal prep that the whole family will love.
Make a large batch because tomorrow’s leftovers will taste even better.
FAQ
Can I use pork instead of beef?
Yes! Pork shoulder works well and cooks down tender, though the flavor will be a little lighter than beef chuck.
Can I make this in a slow cooker?
Absolutely. Brown the beef and onions first for flavor, then transfer everything to the slow cooker. Cook on low for 7–8 hours or high for 4–5 hours until the beef is fork-tender. Stir in mustard and herbs right before serving.
What if I don’t have dried porcini mushrooms?
You can skip them, but they do add depth. A handful of fresh button mushrooms (like cremini or baby bella) sautéed with the onions is a good substitute.
Can I make it spicier?
Traditionally, Polish goulash isn’t very spicy, but you can add hot Hungarian paprika, chili flakes, or even a diced chili pepper for some heat.
