Dairy-Free Hungarian Goulash with Beef

Ingredients

• about 910 g Beef chuck
• 2 large Onion
• 4 cloves Garlic
• 3 tbsp Sweet paprika
• 1 tsp Caraway seeds
• 6 cups Beef broth
• 2 tbsp Tomato paste
• about 680 g Potatoes
• 2 medium Carrots
• 2 tbsp Olive oil
• 1 leaf Bay leaf
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g Beef chuck into 2.54 cm cubes. Sprinkle evenly with the 1 tsp Salt and 0.5 tsp Black pepper.
2. 2Heat the 2 tbsp Olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 205°C (200°C). Once the oil is shimmering, brown the beef cubes in batches, making sure not to overcrowd the pot. Remove the browned beef from the pot and set it aside on a plate.
3. 3Add the 2 large Onions, chopped, and the 4 cloves Garlic, minced, to the pot. Cook, stirring frequently, until the onions are softened and translucent, about 5 minutes. Do not let the garlic burn.
4. 4Stir in the 3 tbsp Sweet paprika and 1 tsp Caraway seeds. Cook, stirring constantly, for 1 minute until fragrant. Be careful not to burn the paprika.
5. 5Pour in the 6 cups Beef broth, add the 2 tbsp Tomato paste, and tuck in the 1 Bay leaf. Stir everything together until the tomato paste is fully incorporated. Bring the liquid to a gentle simmer.
6. 6Return the browned beef to the pot. Cover the pot tightly, reduce the heat to low, and let it simmer gently for 1 hour and 30 minutes. The beef should be starting to become tender.
7. 7Add the about 680 g Potatoes, peeled and cut into 2.54 cm chunks, and the 2 medium Carrots, peeled and cut into 2.54 cm thick rounds, to the pot. Stir to combine, cover, and continue to simmer for another 30 to 45 minutes, or until the beef and vegetables are fork-tender.
8. 8Remove and discard the 1 Bay leaf from the pot before serving. The goulash is ready when the beef is very tender and the vegetables are cooked through.

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