1920s Revival Goulash

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A hearty, historically inspired stew featuring smoked paprika and slow-simmered beef, capturing the essence of vintage European comfort food with authentic depth of flavor. This french-inspired one pot ready in about 180 minutes pairs beef chuck roast, smoked paprika, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef chuck roast
• 2 tbsp smoked paprika
• 3 medium carrots
• 1 large onion
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 2 dried bay leaves
• 3 tbsp all-purpose flour
• 2 tbsp olive oil

Instructions

1. Step 1: Trim excess fat from beef chuck roast and cut into 1-inch cubes. Pat dry with paper towels, then season with salt and pepper. Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat, add beef in a single layer, and sear for 3-4 minutes per side until deeply browned — do not crowd the pot.
2. Step 2: Remove beef and set aside. Add 1 diced onion (1 large) and 3 diced carrots (3 medium) to the same pot, stirring with 1 tbsp olive oil for 5 minutes until softened and slightly caramelized.
3. Step 3: Sprinkle 2 tbsp smoked paprika over vegetables, stirring constantly for 1 minute until fragrant and the oil turns a deep red.
4. Step 4: Return beef to pot, add 1 can diced tomatoes (14.5 oz) and 2 cups beef broth, then nestle 2 dried bay leaves into the liquid. Bring to a gentle simmer, cover, and reduce heat to low.
5. Step 5: Simmer uncovered for 2.5 hours, stirring occasionally, until beef is fork-tender and sauce has thickened slightly — skim excess fat if desired.
6. Step 6: In a small bowl, mix 3 tbsp all-purpose flour with 2 tbsp cold water to make a slurry. Stir slurry into the pot and cook for 5 minutes until sauce thickens and coats the back of a spoon.