How to make authentic Polish Beef Goulash Stew Recipe
Tender beef, chunky root vegetables, and plenty of paprika. This Beef Goulash is hearty and flavorful. It's a Polish classic for a reason.
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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
Brown the beef well – don’t rush this step and don’t crowd the pan. Deep browning = deep flavor.
Toast the spices – paprika and tomato paste should sizzle in the pot for a minute before adding liquid.
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 thickness to taste – mash a few potatoes into the broth or simmer a little longer uncovered.
Nutrition
Serving: 1bowlCalories: 333kcalCarbohydrates: 20gProtein: 26gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 78mgSodium: 795mgPotassium: 935mgFiber: 4gSugar: 4gVitamin A: 3336IUVitamin C: 37mgCalcium: 63mgIron: 4mg
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