Goulash (Beef Stew)

With the colder, rainy weather of fall here in the Pacific Northwest, I typically add a few of my favorite soups and stews into my recipe rotation. This recipe is adapted from my mom’s goulash recipe, another wonderful memory from my childhood. Easy to prepare, this recipe produces a hearty and tasty beef stew that you won’t mind having leftovers, if there happens to be any! Add slices of a baquette with fresh cream butter warmed in the oven and you have a heavenly meal in front of you. So… let it rain and be gray, we’re enjoying a flavorful hot stew tonight!

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Goulash (Beef Stew)

Prep time: 15 mins

Cook time: 90 mins

Total time: 1 hour 45 mins

Serves: 1

Ingredients

12 oz Beef Tri-Tip, cut into 1 inch cubes
1 russet potato, cut into ¾ inch cubes
1 carrot, sliced
1 celery stalk, sliced
1 medium shallot/1.2 onion, diced
1½ tsp garlic, minced
1 tsp herbs de provence
1 tsp sweet paprika
1 bay leaf
1 tbsp vegetable oil
2 cups beef broth
½ tsp salt
½ tsp freshly cracked black pepper

Instructions

Heat a medium stock pot over medium/medium high heat.
Add the vegetable oil and when shimmering, add the beef.
Brown the beef on all sides, approximately 2 -3 minutes.
Add the onion/shallot and celery, cook with the beef until translucent, approximately 2 - 3 minutes.
Add the garlic, herbs de provence, and paprika.
Stir to combine and when fragrant, add the beef broth and bay leaf.
Bring to a simmer and add the carrot and potato, stirring to combine.
Cover and simmer over low/medium low heat for at least 1 hour or until the potatoes are soft, stirring occasionally.
Add ½ cup water periodically if the broth evaporates.
Remove the bay leaf before serving and garnish with parsley.

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Heat a medium stock pot over medium/medium high heat. Add the vegetable oil and when shimmering, add the beef.

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Brown the beef on all sides, approximately 2 -3 minutes. Add the onion/shallot and celery, cook with the beef until translucent, approximately 2 – 3 minutes. Add the garlic, herbs de provence, and paprika.

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Stir to combine and when fragrant, add the beef broth and bay leaf. Bring to a simmer and add the carrot and potato, stirring to combine. Cover and simmer over low/medium low heat for at least 1 hour or until the potatoes are soft, stirring occasionally.

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Add 1/2 cup water periodically if the broth evaporates.
Remove the bay leaf before serving and garnish with parsley.