Slow-Cooked Beef and Vegetable Goulash
A rich and hearty beef goulash, slow-simmered with tender potatoes, carrots, and green beans in a deeply flavored paprika broth. This satisfying one-pot meal is perfect for chilly evenings and only gets better the next day. Serve with crusty bread to soak up every drop of the sauce.
🛒 Ingredients
8 servings
- 1 kg beef (chuck or brisket), cut into 2 cm cubes
- 1 tablespoon butter
- 1 onion, finely diced
- 1 tablespoon all-purpose flour
- 1 liter hot water
- Salt and black pepper to taste
- 1 teaspoon hot paprika
- 500 g potatoes, cut into cubes
- 3 carrots, sliced into rounds
- 200 g green beans, trimmed and halved
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Directions
- 1
Heat the butter in a large pot over high heat. Add the beef cubes and sear on all sides for 5–7 minutes until deeply golden and caramelized.
- 2
Add the diced onion and cook, stirring, until softened and lightly golden. Sprinkle the flour over the meat and stir well to coat every piece evenly.
- 3
Pour in the hot water gradually, stirring constantly to prevent lumps. Bring to a boil, cook for 10 minutes, then season generously with salt and hot paprika.
- 4
Cover the pot, reduce to low heat, and simmer for about 60 minutes until the meat is tender and the broth has thickened into a flavorful gravy.
- 5
Add the potatoes, carrots, and green beans. Cook over medium-low heat for 20 more minutes until the vegetables are tender and cooked through.
- 6
Taste and adjust seasoning before serving piping hot with crusty bread or steamed white rice.
💡 Chef's Tip
Extend the simmering time to 90 minutes over very low heat for melt-in-your-mouth meat. Goulash tastes even better reheated the next day as the paprika flavor deepens overnight.
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