Beef goulash with carrots & potatoes (2023)

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This classic French beef stew is the ultimate cold-weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and coated in a rich wine sauce.

Beef goulash with carrots & potatoes (1)

With over 4,000 5-star reviews, this classic French beef stew is my site's all-time favorite recipe. It's the ultimate cold-weather comfort food. Well-marbled cuts of beef are seared in a hot pan, then gently simmered with garlic and onions in a rich, wine-based broth. After a few hours in the oven, the meat becomes meltingly tender and is coated in a deeply flavored sauce. It takes a few hours to prep, but the recipe is mostly hands-free. Go ahead and do it a day or two in advance; Flavor improves the longer it sits.

This stew is part of my collection of classic French recipes, which includes similar slow-cooking home cooking recipes such as:rooster in wineAndRibs braised in red wine, and impressive main courses, likePfeffersteakorRoast beef fillet with red wine sauce.

what you need to cook beef stew with carrots and potatoes

Beef goulash with carrots & potatoes (2)

The most important thing is to start with the right cut of meat. You want to buy well-marbled roast beef - that means it should have a good amount of white fat veins. Stay away from meats that are generically packaged as "stew meats," especially if they look lean (I can guarantee they won't turn tender no matter how long you cook them).

For the wine, use any dry red wine (pinot noir, merlot, cabernet sauvignon, etc.) that is inexpensive but still good enough to drink.

How to make beef stew with carrots and potatoes

Beef goulash with carrots & potatoes (3)

Start by removing any large chunks of fat that are easy to reach (like the one my knife is pointing at below), but don't overdo the trimming, as the fat will help tenderize the beef.

Beef goulash with carrots & potatoes (4)

Then season the meat generously with salt and pepper.

Beef goulash with carrots & potatoes (5)

Heat some oil in a Dutch Oven or large pot and brown the meat in batches.

(Video) Homemade Beef Stew with Carrots & Potatoes

Beef goulash with carrots & potatoes (6)

This step is a little time-consuming, but the browning of the meat adds depth and dimension to the stew. (Note: It's important not to overcrowd the pan -- if you try to brown all the meat at once, it will steam instead of sear, and you won't get all that nice color and flavor.)

Beef goulash with carrots & potatoes (7)

Remove the meat and add the onions, garlic and balsamic vinegar to the pan. The vinegar will loosen any brown bits from the bottom of the pan and add flavor.

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Cook until the vegetables are tender, then add the tomato paste and cook for another minute.

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Put the meat back into the pan and dust with flour.

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Stir until the flour has dissolved.

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Add wine, broth, water, thyme, bay leaves, and sugar.

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Bring to the boil, then cover and simmer in the oven for 2 hours.

Beef goulash with carrots & potatoes (13)

(Video) Best ever beef stew with carrots and potatoes 🥩🥕check how to make perfect beef stew! Dinner recipe

After 2 hours add carrots and potatoes.

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Return to the oven and continue cooking for an hour or until the meat is tender, the broth has thickened, and the carrots and potatoes are tender.

Beef goulash with carrots & potatoes (15)

Feel free to adapt the recipe to your wishes. You can omit the potatoes and serve over buttered egg noodles, or throw in some frozen peas or sautéed mushrooms at the end. Either way, it's a soul-satisfying comfort food for a cold night.

Beef goulash with carrots & potatoes (16)

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Beef goulash with carrots & potatoes

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(Video) Instant Pot Beef Stew With Potatoes And Carrots | super simple and filling!

VonJennifer Segal

This classic French beef stew is the ultimate cold-weather comfort food. After a few hours in the oven, the meat becomes meltingly tender and coated in a rich wine sauce.

Servings:6

Total time: 3 hours 30 minutes

Ingredients

  • 3 pounds Boneless beef (well marbled), cut into chunks1½ inchespieces
  • 2 teaspoons Salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, sliced1 inchhunk
  • 7 Garlic cloves, peeled and crushed
  • 2 tablespoons balsamic vinegar
  • 1½ tablespoons tomato paste
  • ¼ Taxes all purpose flour
  • 2 Bags dry red wine
  • 2 Bags beef broth
  • 2 Bags Water
  • 1 Bay leaf
  • ½ teaspoon dried thyme
  • 1½ teaspoons Zucker
  • 4 large carrots, peeled and cut1 inchPieces on a diagonal
  • 1 pound small white boiled potatoes (Baby Yukons), halved
  • Freshly chopped parsley for serving (optional)

instructions

  1. preheat the oven325 °Fand place a wire rack in the bottom middle position.
  2. Pat the meat dry and season with salt and pepper. In a large Dutch Oven or heavy stockpot, heat 1 tablespoon olive oil over medium-high heat until hot and simmering. Brown the meat in 3 batches, turning with tongs for about 5 minutes per portion; Add a tablespoon more oil for each batch. (To sear the meat properly, don't overcrowd the pan and allow the meat to develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
  3. Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits off the bottom of the pan, about 5 minutes. Add the tomato paste and cook for another minute. Put the beef back into the pan with its juices and dust with the flour. Stir with a wooden spoon until flour is dissolved, 1 to 2 minutes. Add wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, put in the preheated oven and stew for 2 hours.
  4. Remove the pot from the oven and add the carrots and potatoes. Cover and place in the oven for about an additional hour, or until the vegetables are cooked through, the broth has thickened, and the meat is tender. Fish out and discard the bay leaf, then taste and season if necessary. Serve the stew warm - or allow to come to room temperature and then refrigerate overnight or until ready to serve. This stew improves flavor when made at least 1 day in advance. Reheat, covered, over medium-high heat, or in one350 °FOven. Garnish with fresh parsley if you like.
  5. Note: If you do not have a Dutch oven or pot with a lid that is suitable for the oven, the stew can be prepared on the stove. The timing is the same and it should be cooked on the lowest setting.
  6. Freezer-friendly instructions:The stew can be frozen for up to 3 months. Before serving, thaw the stew in the refrigerator for 24 hours, then heat on the stovetop over medium-high heat until piping hot.

couple with

  • Southern style buttermilk biscuits

Nutritional Information

Powered byBeef goulash with carrots & potatoes (18)

(Video) The BEST Beef Stew Recipe - Hundreds of 5-Star Reviews!!

  • Per serving (6 servings)
  • Calories: 539
  • Fett: 18g
  • Saturated Fatty Acids: 6g
  • Carbohydrates: 32g
  • Zucker: 8 gr
  • Phases: 4g
  • Protein: 54g
  • Sodium: 1189mg
  • Cholesterol: 143mg

Disclaimer for nutritional information

This website was written and created for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using an online nutrition calculator, Edamam.com. While I do my best to provide accurate nutritional information, these numbers should be considered estimates only. Various factors such as the type or brand of product purchased, natural variations in fresh produce and the way ingredients are processed will change the actual nutritional information in a given recipe. Additionally, different online calculators will provide different results based on their own nutritional sources and algorithms. To get the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe using your favorite nutritional calculator.

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Comments

  • A winner! This is my new go-to beef stew recipe. Reminiscent of Beef Bourguignon but half the job!

    • – Katrina am 17. February 2023
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FAQs

What's the difference between Hungarian goulash and American goulash? ›

Hungarian Goulash is a thick meat and vegetable stew with a broth that's heavily seasoned with paprika, while American Goulash is a quick dish made from ground beef, tomato sauce, herbs, and elbow macaroni noodles. It also goes by the name of American Chop Suey.

What is traditional goulash made of? ›

Classic Goulash is one of my favorite old fashioned recipes. It's made with ground beef, onion, bell pepper, and macaroni noodles in a seasoned tomato sauce with diced tomatoes. It's perfect for busy weeknight dinners because all it takes is one pot and less than 45 minutes!

What is the difference between beef stew and Hungarian goulash? ›

Hungarian goulash is very similar to beef stew, but there are some differences. While a typical stew consists of slow braising chunks of meat with root vegetables in a seasoned broth, goulash uses spices such as caraway, cumin, paprika, and peppers which really enhance and alter the flavor from a classic beef stew.

What are the ingredients in Hungarian goulash? ›

A traditional Hungarian Goulash is a soup or stew that is usually filled with tender beef and onions spiced with paprika. Many versions add other vegetables such as potatoes, carrots, onions, celery, peppers, and tomatoes.

What cut of beef is best for goulash? ›

Beef chuck for tender, succulent results: While pre-packaged beef stew meat can be used, I recommend using beef chuck cut into medium-size chunks. It's a terrific cut of beef to use for extended cooking, as it contains more collagen and will remain more tender and succulent, rather than becoming dry.

What makes a goulash a goulash? ›

The classic “kettle goulash” is prepared by frying cubes of beef or mutton with onions in lard. Garlic, caraway seeds, tomatoes, green peppers, and potatoes complete the stew. Székely gulyás, another Hungarian specialty, is a stew of pork and sauerkraut flavoured with tomatoes, onions, caraway seeds, and sour cream.

What is American goulash called? ›

American chop suey is an American pasta casserole made with ground beef, macaroni and a seasoned tomato sauce, found in the cuisine of New England and other regions of the United States. Outside New England it is sometimes called American goulash or Johnny Marzetti, among other names.

What is goulash called in the South? ›

Goulash, also referred to as "slumgullion", is a popular comfort food in the south and midwest. It was popularized in Europe as a dish featuring beef, vegetables, tomatoes, bell peppers, and a hearty seasoning of paprika. Enjoy my Southern Goulash? Check out my other recipes here!

What can I add to bland goulash? ›

Salt and pepper: The Goulash needs to be well seasoned because vegetables by themselves are very bland. Salt and pepper awaken the flavors.

Why is my goulash meat tough? ›

The meat

Choose marbled meat for your goulash, as it cooks very slowly, the fat will render down and give you a tender end result. Beef and veal are very popular, but you can also choose game, pork, or lamb. Lean meat is less suitable, as it will toughen up over the long cooking time.

Why does my goulash taste bitter? ›

It's the tomato paste. Many brands of tomato paste can have a bitter, almost metallic flavor if it isn't fried off first. I don't use it in crock pot recipes for that very reason unless I saute it in some oil for a minute before adding it. You can add some sugar but that doesn't counteract the bitterness.

How do you thicken goulash sauce? ›

Mix one teaspoon cornflour with a tablespoon of room temperature water and add to your stew. Then bring to the boil and cook until desired thickness is reached. Cornflour is a great gluten-free thickener. It has a slightly more gelatinous texture, so only add a teaspoon at time or your sauce may become a bit goopy.

Which country has the best goulash? ›

From the country's varied culinary repertoire Hungarian goulash is the most famous and often cooked dish outside the borders of Hungary.

What kind of paprika do you use for goulash? ›

Hot paprika is the Hungarian variety of paprika, and is generally accepted as superior to the rest. In Hungarian cuisine, paprika is used as a primary flavoring method, instead of simply adding color to a dish. It is most commonly found in classic dishes like Goulash, a stew made from red meat.

Does beef get softer the longer you cook it? ›

Yes, there are scientific reasons to back up the fact that slow cooked meat is better. Tenderness in meat comes from the melting of collagen – the connective tissue protein present in meat. When collagen melts, it turns into gelatin, a rich liquid that gives meat a lot of flavour as well as a silky texture.

Why is American goulash different? ›

The classic sample ingredient in traditional Hungarian goulash is paprika. American goulash doesn't have any extra vegetables (aside from the tomato-based sauce), and it has macaroni noodles and cheese. American goulash also goes by the name “American chop suey.”

Does stew meat get more tender the longer you cook it? ›

The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.

Do you use sweet or hot paprika for goulash? ›

What is the Best Paprika for Goulash? Sweet paprika is the ingredient that gives goulash its distinctive warm flavor and reddish color! Since it's such an important flavor here, you must make sure you are using fresh, good-quality paprika.

Is Hamburger Helper the same as goulash? ›

This American goulash is made with ground beef and macaroni pasta in a tomato-y sauce which are all characteristics of the Hamburger Helper. However, goulash is more heavily spiced and tomato-focused while Hamburger Helper tends to be creamier, and cheesier.

Why is it called American goulash? ›

The word Goulash comes from the Hungarian word Gulyás pronounced almost the same only with no L, which is a word for a Hungarian Herdsman or Cowboy. As the herdsman would go on cattle drives they would butcher the weaker cows that may not make the drive and make a stew or soup from them.

Is goulash Northern or Southern? ›

American goulash, sometimes called slumgullion, is an American comfort food dish, similar to American chop suey. American goulash is usually referred to in the midwestern and southern United States as simply "goulash".

Does goulash have noodles? ›

American Goulash is an easy, one-pot, classic comfort food made with ground beef, tomatoes, and macaroni noodles. Enjoy year-round, and delicious leftover, this irresistible Goulash Recipe is guaranteed to win over even the pickiest eaters!

What's a Slumgullion? ›

slumgullion (countable and uncountable, plural slumgullions) A stew of meat and vegetables. quotations ▼synonym ▲ Synonym: slum. A beverage made watery, such as weak coffee or tea.

How many types of goulash are there? ›

There are two different types of goulash. Hungarian goulash and American goulash. Hungarian goulash is a thick soup with meat and vegetables, usually seasoned with paprika. American goulash is very different.

Is Chili Mac the same as goulash? ›

Chili mac is very similar to American goulash — a one-pot meal made with ground beef, pasta, tomato sauce, and cheese. American goulash, however, doesn't call for evaporated milk, and also isn't made with beans.

Is goulash the same as stroganoff? ›

Traditional goulash is a stew/soup that used a cheaper cut of meat suited to slow cooking along with peppers, while stroganoff uses more quality meat. In Poland, however, the dish is combined into one often called gulasz strogonow with stroganoff being the type of goulash.

Is goulash better the next day? ›

Like most braised dishes, goulash tastes even better the next day. BONUS! Plan ahead and the meal just gets better. Cook the goulash, cool completely and refrigerate, covered, for up to 3 days or freeze for 1 month.

How do you make goulash less watery? ›

So, how do I make my stew less watery? Start by cooking your stew without the lid on for a bit longer—this will allow for more of the liquid to evaporate and let the stew reduce. (Cooking with a lid on traps the moisture inside instead of letting it cook off.)

How do you make Harris goulash? ›

After defeating the Great Snowboar King and getting his meat, players will need to give it to Harris. He will then give players the Goulash recipe and request for players to make it for him. The Goulash recipe requires two pieces of Chilled Meat, two carrots, and one tomato to create.

Do you have to brown beef before slow cooking? ›

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

Does beef get more tender the longer you cook it in a slow cooker? ›

Cook Low and Slow

This long, slow braise breaks down the connective tissue and fat, creating deliciously soft and juicy meat. Why is meat still tough in the slow cooker? It's because you haven't let the collagen break down. Extend the cook time, make sure there's enough liquid and keep an eye on the dish.

Can you overcook beef stew in a slow cooker? ›

Can you overcook stew in a slow cooker? A slow-cooked stew is pretty forgiving, but cooking beyond the point of tenderness can dry out the meat as well as the cooking juices and sauce. If serving is delayed, switch your slow cooker to warm until you're ready to eat.

How do you make goulash less acidic? ›

If a sauce or thicker stew is too acidic — but not too salty — Sharma says you can add baking soda, which is alkaline. “A teaspoon or less of baking soda will immediately react with the acid and turn it into a salt,” Sharma says. After adding the baking soda, taste the dish again to make sure it's not too salty.

What is the best ale for cooking beef? ›

Wheat beers are great with chicken and seafood. Ales, porters, and stouts are perfect for pork, beef, and lamb. Belgian ales go great with hearty meat and game. Nut-brown ales pair well with stews and cheesy dishes.

How do you tenderize goulash? ›

The first is to submerge meat in cooking oil (sunflower or olive oil) before you start cooking. The oil is absorbed and softens the meat. The second method is to add some vinegar while you're cooking and the vinegar will begin to tenderise the meat.

Why is my goulash watery? ›

Watery stews occur when you have a lot of liquid in your stew but not enough time to let the mixture reduce. You can also end up with a watery beef stew when you've added a lot of vegetables. Zucchini, celery, peppers and tomatoes all have a high water content that can increase the total volume of liquid in your stew.

Does sauce thicken faster covered or uncovered? ›

Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes—that means the flavors become more concentrated, too.

Do potatoes thicken stew? ›

Potato starch naturally thickens soups and stews and can be a gluten-free option if you're looking to make a gluten-free stew. Add cubed potatoes to the stew to absorb excess liquid, or add potato flakes, mashed potatoes, or a potato purée to thicken your stew.

Does letting sauce simmer thicken it? ›

How do you make a sauce thicker? The easiest way to thicken a sauce is by reducing the amount of liquid. This can be done by simmering your sauce or bringing it to a full boil—do this uncovered, so the steam can escape.

What is the difference between Hungarian goulash and regular goulash? ›

Hungarian Goulash is a thick meat and vegetable stew with a broth that's heavily seasoned with paprika, while American Goulash is a quick dish made from ground beef, tomato sauce, herbs, and elbow macaroni noodles. It also goes by the name of American Chop Suey.

Is McCormick paprika A Hungarian paprika? ›

McCormick Gourmet Hot Hungarian Paprika offers sweet-pepper flavor with heat and vibrant color. Use in Hungarian favorites like paprikash and goulash, as well as eggs, potatoes and chicken.

Is regular paprika the same as sweet paprika? ›

Sweet paprika vs regular paprika

Regular or plain paprika has very little flavour, and is mainly used as a garnish due to its attractive orange-red colour. Sweet paprika, as the name suggests, has a noticeably sweeter, slightly fruity flavour, with a hint of pepperiness.

What flavor does paprika bring to a dish? ›

It lends mild, sweet flavor without overpowering the other condiments in your eggs. Try it in any chicken, pork or beef stew. Paprika is a mellow ingredient, bringing beautiful color and a hint of sweetness.

Why is American goulash so different? ›

The classic sample ingredient in traditional Hungarian goulash is paprika. American goulash doesn't have any extra vegetables (aside from the tomato-based sauce), and it has macaroni noodles and cheese. American goulash also goes by the name “American chop suey.”

Is there different types of goulash? ›

There are two different types of goulash. Hungarian goulash and American goulash. Hungarian goulash is a thick soup with meat and vegetables, usually seasoned with paprika. American goulash is very different.

Why is it called Hungarian goulash? ›

The word gulya means 'herd of cattle' in Hungarian, and gulyás means 'herdsman' or 'cowboy'. The word gulyás originally meant only 'herdsman', but over time the dish became gulyáshús ('goulash meat') – that is to say, a meat dish which was prepared by herdsmen.

What is another name for American goulash? ›

American chop suey is an American pasta casserole made with ground beef, macaroni and a seasoned tomato sauce, found in the cuisine of New England and other regions of the United States. Outside New England it is sometimes called American goulash or Johnny Marzetti, among other names.

What do they call goulash in the South? ›

American goulash, sometimes called slumgullion, is an American comfort food dish, similar to American chop suey. American goulash is usually referred to in the midwestern and southern United States as simply "goulash".

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