Description
A classic Bavarian stew featuring slow-simmered beef chuck roast with rich smoky paprika and onions, perfect for a cozy and satisfying dinner.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 large yellow onions, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons Hungarian sweet paprika
- 1 teaspoon smoked paprika
- ½ teaspoon caraway seeds (optional)
- 3 cups beef broth (low-sodium preferred)
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil or lard
- Salt and freshly ground black pepper, to taste
- 2 bay leaves
- 1 cup diced potatoes or carrots (optional)
Instructions
- Prep your ingredients: cut chuck roast into 1-inch cubes, chop onions finely, and mince garlic (10 minutes).
- Heat oil or lard in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown beef cubes in batches until all sides have a deep golden crust. Remove beef and set aside (10 minutes).
- Reduce heat to medium. Add chopped onions with a pinch of salt and cook slowly until soft and golden brown, stirring occasionally. Add minced garlic in the last 2 minutes and cook until fragrant (15 minutes).
- Stir in sweet paprika, smoked paprika, caraway seeds, and tomato paste. Cook for about 2 minutes, stirring constantly to bloom the spices and cook out raw tomato paste flavor.
- Deglaze the pot with ½ cup beef broth, scraping up browned bits. Return beef to the pot along with remaining broth and bay leaves (3 minutes).
- Bring to a gentle boil, then reduce heat to low and cover. Simmer for 1.5 to 2 hours, stirring occasionally, until beef is tender and sauce thickens. Add potatoes or carrots about 30 minutes before the end if using.
- Taste and season with salt and pepper. Remove bay leaves. If sauce is too thin, simmer uncovered for a few minutes to thicken (5 minutes).
- Serve hot with buttered egg noodles, crusty bread, or German spaetzle.
Notes
Pat beef dry before browning for better sear. Caramelize onions slowly for deep flavor. Use fresh paprika for best taste. Slow cooker adaptation: brown beef and onions, then cook on low for 6-8 hours. For thicker sauce, stir in cornstarch slurry during last 5 minutes.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Cuisine: German
Nutrition
- Serving Size: About 1.5 cups per s
- Calories: 350
- Sodium: 550
- Fat: 18
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
Keywords: German goulash, Bavarian dinner, beef stew, paprika stew, classic goulash, hearty stew, slow simmered beef