Hungarian Gulyás Beef Stew (Printable)

Tender beef and vegetables simmered with Hungarian paprika in a rich, hearty broth.

# What You Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, finely chopped
03 - 3 medium carrots, sliced
04 - 2 parsnips, sliced
05 - 2 medium potatoes, peeled and diced
06 - 2 cloves garlic, minced
07 - 1 large bell pepper (red or green), diced
08 - 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)

→ Spices & Seasonings

09 - 3 tbsp sweet Hungarian paprika
10 - 1 tsp caraway seeds
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste

→ Liquids

13 - 6 cups beef broth
14 - 2 tbsp vegetable oil or lard
15 - 1 tbsp tomato paste (optional)

# How-To:

01 - Heat the oil or lard in a large heavy-bottomed pot over medium heat. Add onions and sauté until golden, about 8 minutes.
02 - Stir in the garlic and caraway seeds and cook for 1 minute.
03 - Add the beef cubes and brown on all sides, about 5 minutes.
04 - Remove the pot from heat, sprinkle with paprika, and stir well to coat the beef and onions. This prevents the paprika from burning.
05 - Return the pot to the heat. Add the chopped tomatoes (and tomato paste if using) and bell pepper. Cook for another 3 minutes, stirring gently.
06 - Pour in the beef broth, add the bay leaf, and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
07 - Add the carrots, parsnips, and potatoes. Continue to simmer, uncovered, for an additional 45–60 minutes, or until the beef and vegetables are tender and the flavors meld.
08 - Adjust seasoning as needed. Remove bay leaf before serving. Serve hot, ideally with rustic bread or csipetke (Hungarian pinched noodles).

# Expert Tips:

01 -
  • The beef becomes impossibly tender without any fancy techniques, just patience and gentle heat
  • Sweet paprika gives this stew an earthy, vibrant warmth you cant get from any other spice
  • It actually tastes better the next day, making it perfect for meal prep or feeding a crowd
02 -
  • Never add paprika over high heat or it will turn bitter and ruin the entire pot
  • The stew should be soupier than American stew, so dont let it reduce too much
  • Letting it rest off the heat for at least 10 minutes before serving allows the flavors to settle
03 -
  • Dont rush the onion step, those 8 minutes make the difference between good and unforgettable
  • If your stew looks too thick after simmering, add more broth rather than water

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