Dairy-Free Hungarian Goulash with Beef

Ingredients

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

Instructions

1. 1Cut the 2 lb Beef chuck into 1-inch 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 400°F (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 1.5 lb Potatoes, peeled and cut into 1-inch chunks, and the 2 medium Carrots, peeled and cut into 1-inch 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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