Gluten-Free Goulash Soup with Beef

Instructions

1. 1Cut the about 680 g beef chuck into 2.54 cm cubes. Place the beef cubes in a bowl and season them with the 1.5 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, carefully add the seasoned beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides until it has a nice crust, about 2-3 minutes per side. Remove the browned beef from the pot and set it aside on a plate.
3. 3Reduce the heat to medium (148.9°C / 150°C). Add the chopped 1 large onion to the same pot and cook, stirring occasionally, until it has softened and become translucent, about 5-7 minutes. Stir in the 2 tbsp tomato paste, 2 tbsp smoked paprika, 1 tbsp sweet paprika, and 1 tsp caraway seeds. Cook, stirring constantly, for 1 minute until fragrant.
4. 4Return the browned beef cubes to the pot. Pour in the 6 cups beef broth. Add the 3 medium potatoes, cut into 2.54 cm cubes, and the 2 medium carrots, sliced into 1.27 cm thick rounds. Stir everything together.
5. 5Bring the soup to a simmer over medium-high heat (204.4°C / 200°C). Once simmering, reduce the heat to low (93.33°C / 95°C), cover the pot tightly, and let it simmer gently for 2 hours, or until the beef is fork-tender and the potatoes and carrots are very soft. Stir occasionally to prevent sticking.
6. 6Taste the goulash soup and add more salt or pepper if needed. Serve the hot soup immediately.