Slow-Cooked Beef Goulash with Paprika and Caraway

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Hearty Hungarian-style beef goulash slow simmered with sweet paprika, caraway seeds, and tender vegetables for deep flavor. This Hungarian-inspired beef recipe, ready in about 200 minutes, pairs beef chuck, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 800 g, cut into 2-inch cubes beef chuck
• 1 1/2 tsp salt
• 1 tsp black pepper
• 3 tbsp sweet paprika
• 1 tsp, crushed caraway seeds
• 2 large, sliced onion
• 4, minced garlic cloves
• 3 tbsp vegetable oil
• 600 ml beef broth
• 2 tbsp tomato paste
• 2 bay leaves
• 1 large, diced red bell pepper
• 2 medium, sliced carrots

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Instructions

1. Step 1: Season 800 g beef chuck cubes with 1 1/2 tsp salt, 1 tsp black pepper, and 3 tbsp sweet paprika, tossing to coat evenly.
2. Step 2: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the beef cubes in batches for 4-5 minutes per batch until deep brown on all sides, transferring browned meat to a plate.
3. Step 3: Reduce heat to medium, add 2 large sliced onions and 4 minced garlic cloves to the pot, sauté for 6-7 minutes until soft and golden.
4. Step 4: Stir in 2 tbsp tomato paste and 1 tsp crushed caraway seeds, cooking for 2 minutes until fragrant.
5. Step 5: Return the beef to the pot, pour in 600 ml beef broth, add 2 bay leaves, 1 large diced red bell pepper, and 2 sliced carrots.
6. Step 6: Bring to a simmer, cover partially, and reduce heat to low. Cook gently for 2.5 to 3 hours until the beef is tender and the sauce thickens.
7. Step 7: Remove bay leaves, adjust seasoning with salt and pepper to taste, and serve the goulash hot with bread or noodles.