Slow-Simmered Hungarian Beef Goulash with Potatoes and Tomatoes

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A hearty Hungarian beef stew slow-cooked with tender potatoes and ripe tomatoes, infused with traditional paprika and aromatic spices. This Hungarian-inspired beef recipe, ready in about 120 minutes, pairs beef chuck, cut into 1.5-inch cubes, yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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 pounds beef chuck, cut into 1.5-inch cubes
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 3 tbsp sweet paprika powder
• 1 tsp caraway seeds
• 2 cups diced ripe tomatoes
• 3 medium potatoes, peeled and cut into 1-inch chunks
• 3 cups beef broth
• 3 tbsp vegetable oil
• 1.5 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh parsley, chopped

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 1.5 pounds beef chuck cubes and brown on all sides for about 5-7 minutes until caramelized, then transfer to a plate.
2. Step 2: In the same pot, add 1 large diced yellow onion and sauté over medium heat for 5 minutes until softened and translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Sprinkle 3 tbsp sweet paprika powder and 1 tsp caraway seeds into the pot, stirring constantly for 30 seconds to toast the spices without burning.
4. Step 4: Return the browned beef to the pot. Add 2 cups diced ripe tomatoes, 3 cups beef broth, 1.5 tsp salt, and 1 tsp black pepper. Bring to a gentle simmer, cover, and cook on low heat for 1 hour.
5. Step 5: After 1 hour, add 3 medium peeled and chunked potatoes to the pot. Continue simmering uncovered for another 30 minutes until potatoes and beef are tender and the sauce thickens.
6. Step 6: Taste and adjust seasoning with salt and pepper if needed. Sprinkle 2 tbsp chopped fresh parsley over the stew just before serving for a fresh finish.