Hearty Autumn Goulash

Name: Hearty Autumn Goulash
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 6 servings
Ingredients: 1.5 lbs beef chuck, cubed; 2 tbsp olive oil; 1 large yellow onion, diced; 3 cloves garlic, minced; 3 medium carrots, sliced; 2 parsnips, sliced; 2 cups beef broth; 1 cup canned diced tomatoes; 2 tbsp tomato paste; 1 tbsp sweet paprika; 1 tsp smoked paprika; 1/2 tsp dried thyme; Salt and pepper to taste; 2 bay leaves; 1 red bell pepper, chopped; 1 cup peas, fresh or frozen

🕒 Prep: 20 min

🔥 Cook: 2 hours

🍽 Serves: 6

★★★★★

Be the First to Review!

As the leaves turn and the air gets brisk, there's nothing like a bowl of Hearty Autumn Goulash to warm you up from the inside out. This dish is a cozy blend of tender beef, autumn vegetables, and rich, savory spices, perfect for celebrating the flavors of fall.

Save Print Jump to Recipe

Ingredients for Hearty Autumn Goulash

Beef chuck is a flavorful cut that becomes meltingly tender when cooked slowly. Olive oil adds a subtle fruity richness while helping to brown the beef and sauté the vegetables. Yellow onion and garlic provide a savory base, enhancing the aroma and depth of the stew. Carrots and parsnips bring a touch of sweetness and earthiness that balance the dish. Beef broth is the backbone of our sauce, imparting a rich meaty flavor. Canned diced tomatoes and tomato paste add acidity and depth, while sweet paprika and smoked paprika offer warmth and a hint of smokiness. Dried thyme, salt, and pepper round out the seasonings. Bay leaves infuse the goulash with a subtle, herbal note. Finally, red bell pepper and peas add color and a fresh, sweet finish to the dish.

Tips & Tricks

Sear the beef in batches if needed. Overcrowding the pot will steam the meat instead of browning it.
For a thicker sauce, simmer uncovered for the last 30 minutes.
Adjust the seasoning gradually. Taste and tweak as you go for best results.

Serving Suggestions

This goulash pairs wonderfully with crusty bread, allowing you to soak up every bit of the rich sauce. Alternatively, serve it over egg noodles or mashed potatoes for a heartier meal. A simple green salad on the side balances the richness of the stew.

Frequently Asked Questions

Can I make this in a slow cooker?: Yes, brown the beef and sauté the vegetables on the stovetop first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
What can I use instead of beef chuck?: Beef stew meat or a well-marbled cut like brisket works well too. Just ensure it's a cut that benefits from slow cooking.
How do I store leftovers?: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Hearty Autumn Goulash Recipe Walkthrough

Start by heating the olive oil in a large pot over medium-high heat. Add the beef chuck cubes and brown them. You want a nice sear on all sides, which helps lock in flavor. Once browned, remove the beef and set it aside. In the same pot, add the onion and garlic. Sauté these until fragrant, about 2-3 minutes, scraping up any delicious bits stuck to the pot.

Next, toss in the carrots and parsnips. Cook them for about 5 minutes, stirring occasionally, until they start to soften. This step ensures they soak up all the goodness from the onions and garlic. Return the beef to the pot, and stir in the beef broth, diced tomatoes, and tomato paste. Mix well to combine.

Now, sprinkle in the sweet paprika, smoked paprika, thyme, salt, and pepper. Add the bay leaves too. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Let it simmer for 1.5 hours, stirring occasionally to prevent sticking and to allow the flavors to meld.

After the simmering time is up, add the red bell pepper and peas. Cook for another 15 minutes, just until the peppers are tender and the peas are heated through. Remove the bay leaves before serving.

Why You'll Love This Recipe

Comforting and filling, ideal for chilly days.
Uses seasonal ingredients that are readily available in autumn.
The slow simmer allows flavors to meld beautifully, resulting in a deeply satisfying meal.
Versatile enough to pair with various sides, making it adaptable to your taste.

Ingredients

1.5 lbs beef chuck, cubed

2 tbsp olive oil

1 large yellow onion, diced

3 cloves garlic, minced

3 medium carrots, sliced

2 parsnips, sliced

2 cups beef broth

1 cup canned diced tomatoes

2 tbsp tomato paste

1 tbsp sweet paprika

1 tsp smoked paprika

1/2 tsp dried thyme

Salt and pepper to taste

2 bay leaves

1 red bell pepper, chopped

1 cup peas, fresh or frozen

Step-by-step Instructions

1. In a large pot, heat olive oil over medium-high heat and brown the beef cubes.

2. Remove beef and set aside. In the same pot, add onions and garlic, sauté until fragrant.

3. Add carrots and parsnips, cook for another 5 minutes.

4. Return the beef to the pot. Stir in beef broth, tomatoes, tomato paste, sweet and smoked paprika, thyme, salt, and pepper.

5. Add bay leaves, cover, and let simmer on low heat for 1.5 hours, stirring occasionally.