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Classic German Goulash

Classic German goulash is a Dutch oven beef stew braised with onions, paprika, caraway, and red wine until the beef is fork-tender. Deeply golden onions and a splash of red wine vinegar give the rich sauce a savory finish.
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Prep Time 20 minutes
Cook Time 2 hours 58 minutes
Resting 10 minutes
Total Time 3 hours 28 minutes
Servings: 6 servings
Course: Dinner
Cuisine: German
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 lb yellow onions finely chopped
  • 2 cloves garlic minced
  • 2 tbsp sweet paprika
  • 1 tsp caraway seeds
  • 1 tsp dried marjoram
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cup beef broth
  • 2 bay leaves
  • 1 tsp red wine vinegar

Equipment

  • 1 5- to 6-quart Dutch oven

Method
 

  1. Heat the oven to 325°F.
  2. Pat the beef dry and season it with the kosher salt and black pepper.
  3. Heat the vegetable oil in a 5- to 6-quart Dutch oven over medium-high heat.
  4. Brown the beef in batches for 3 to 4 minutes per side, then transfer it to a plate.
  5. Add the yellow onions to the pot and cook over medium heat, stirring often, for 15 to 20 minutes, until softened and deep golden.
  6. Stir in the garlic, sweet paprika, caraway seeds, dried marjoram, and tomato paste; cook for 1 minute.
  7. Pour in the dry red wine and scrape up the browned bits from the bottom of the pot.
  8. Simmer for 3 minutes.
  9. Stir in the beef broth, bay leaves, beef, and any accumulated juices.
  10. Bring to a simmer and cover the pot.
  11. Braise in the oven for 2 to 2 1/2 hours, until the beef is fork-tender.
  12. Remove the bay leaves and stir in the red wine vinegar.
  13. Let the goulash rest for 10 minutes before serving.

Notes

For the best texture, brown the beef in batches so it sears rather than steams. Refrigerate leftovers for up to 3 days or freeze them for up to 3 months. For an alcohol-free variation, replace the dry red wine with additional beef broth.