Ingredients:
2 tbsp olive oil
2 tbsp stewing beef, cut into 1-inch cubes
1 large yellow onion, finely chopped
4 garlic cloves, minced
2 tbsp sweet paprika
1 tsp smoked paprika
1 tsp dried thyme
1/2 tsp caraway seeds, lightly crushed
1/4 tsp cayenne pepper (optional, for heat)
2 tbsp plain flour
1l beef stock
400g tin diced tomatoes, undrained
2 tbsp tomato purée
2 bay leaves
500g waxy potatoes, peeled and cut into 2cm chunks
2 large carrots, peeled and sliced into 1cm thick rounds
1 large green bell pepper, de-seeded and chopped into 2cm pieces
Salt and freshly-ground black pepper, to taste
4 tbsp fresh flat-leaf parsley, chopped, to garnish
Sour cream, for serving (optional)
Method:
Set a cast iron casserole (Dutch oven) over medium-high heat. Once hot add the oil and heat until it shimmers (about 2 minutes).
Pat the beef pieces completely dry with paper towels (this ensures a good sear, not steam). Now, working in two batches to avoid crowding, add the beef in a single layer and let it cook undisturbed for 4–5 minutes until a deep brown crust forms on the bottom. Flip the pieces and sear for another 3–4 minutes until browned on all sides. Transfer the browned beef to a clean plate. Those browned bits left in the pot, called fond, are packed with flavour that will enrich the entire goulash. If the bottom looks dry, add a splash more oil before moving on.
Reduce the heat to medium and add the finely chopped onion to the same pan. Cook, stirring occasionally, for 6–8 minutes until the onion is soft and translucent. Add the minced garlic and cook for just 1 minute until fragrant—be careful not to burn it. Now, stir in the sweet paprika, smoked paprika, dried thyme, crushed caraway seeds, and cayenne pepper.
Continue cooking for 1 full minute, stirring constantly. This 'blooms' the spices in the oil, unlocking their full aroma and flavour, which is a key process to obtain for a rich-tasting stew. The mixture should look pasty and smell wonderfully savoury.
Sprinkle the plain flour over the onion-spice mixture. Cook, stirring continuously, for 2 minutes to cook out the raw flour taste. Slowly pour in the beef stock while scraping the bottom of the pot with your wooden spoon to dissolve all those flavourful browned bits. Add the tin of undrained diced tomatoes, tomato purée, and 2 bay leaves. Stir until the tomato purée is fully incorporated.
Return the browned beef and any accumulated juices to the pan. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Cover the pan and let it simmer gently for 75 minutes. You should see small bubbles breaking the surface occasionally. Do not bring to a full boil as this will toughen the meat.
After the initial simmer, stir in the potato chunks, carrots, and the green bell pepper. The potatoes should be submerged in the liquid; if not, top up with a little more stock or water. Season generously with salt and freshly-ground black pepper (start with 1 tsp of salt and 1/2 tsp of pepper, then adjust later). Cover the pan again and continue simmering over low heat for another 45 minutes to 1 hour.
The stew is ready when the beef is fork-tender and easily shreds, and the potatoes and carrots are soft when pierced with a fork. Remove and discard the bay leaves. Taste and adjust seasoning with more salt or pepper if needed.
Turn off the heat and let the goulash rest, covered, for 15 minutes before serving. This resting time allows the flavours to meld further and the stew to thicken slightly as it cools.
Ladle the goulash into deep bowls. Garnish each serving with a sprinkle of chopped fresh flat-leaf parsley and garnish with a dollop of sour cream if desired.
For a complete, no-fuss meal, serve it with crusty bread for dipping or over a bed of egg noodles or mashed potatoes to soak up the delicious sauce.
Leftovers can be cooled and stored in an airtight container in the refrigerator for up to 4 days.
