Savory Autumn Goulash

Name: Savory Autumn Goulash
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 6 servings
Ingredients: 2 lbs beef chuck roast, cubed; 2 tbsp olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 3 cups beef broth; 1 cup red wine; 2 tbsp tomato paste; 2 tsp smoked paprika; 1 tsp caraway seeds; 1 tsp salt; 1/2 tsp black pepper; 3 large carrots, sliced; 2 medium parsnips, sliced; 2 medium potatoes, cubed; 1 red bell pepper, chopped; 1/2 cup sour cream; 1/4 cup fresh parsley, chopped

🕒 Prep: 20 min

🔥 Cook: 3 hours

🍽 Serves: 6

★★★★★

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Nothing warms up a chilly autumn evening quite like a hearty bowl of Savory Autumn Goulash. This dish combines tender beef with seasonal vegetables and a rich, aromatic broth that feels like a comforting hug in a bowl.

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Ingredients for Savory Autumn Goulash

The star of our dish is the beef chuck roast, which becomes melt-in-your-mouth tender after slow cooking. The olive oil helps brown the beef, locking in flavor. Onion and garlic form the aromatic base, essential for depth. Beef broth and red wine create a savory, luscious broth enriched by tomato paste for a hint of tang. Smoked paprika and caraway seeds add warmth and a unique flavor twist. The salt and black pepper season the dish perfectly. Carrots, parsnips, and potatoes not only bulk up the goulash but add natural sweetness and earthy notes. The red bell pepper brings a pop of color and freshness. Finally, a dollop of sour cream and a sprinkle of fresh parsley finish the dish with creaminess and a bright, herby touch.

Tips & Tricks

If you don't have red wine, a good quality beef broth will suffice, though wine adds depth.
Cut the vegetables uniformly for even cooking.
Browning the beef in batches prevents steaming, ensuring better flavor.

Serving Suggestions

This goulash pairs beautifully with a slice of crusty bread to mop up that rich broth. A side of lightly dressed green salad can add a refreshing contrast to the meal. For a heartier option, serve it over buttered egg noodles.

Frequently Asked Questions

Can I make this in advance?: Absolutely! It tastes even better the next day as the flavors meld together.
Can I freeze leftovers?: Yes, the goulash freezes well. Just ensure it's cooled before transferring to airtight containers.
What if I don't like caraway seeds?: You can omit them or substitute with fennel seeds for a similar aromatic touch.

Savory Autumn Goulash Recipe Walkthrough

Start by heating up your olive oil in a large pot over medium-high heat. It should shimmer when it's ready. Toss in the beef cubes in batches, giving them space to brown beautifully. Don’t rush this step; it’s all about building flavor. Once browned, set each batch aside.

In the same pot, add your chopped onion and garlic. Let them sauté until they soften, releasing that irresistible aroma. Stir in the tomato paste, smoked paprika, caraway seeds, salt, and pepper, letting them cook for a couple of minutes. This helps the spices bloom, enhancing the dish's depth.

Pour in the red wine and beef broth, making sure to scrape up all those delicious browned bits from the bottom of the pot. Return the beef to the pot, bring it to a simmer, and cover. Let it gently cook for about an hour and a half, stirring occasionally to prevent sticking.

After the beef has cooked, add the sliced carrots, parsnips, potatoes, and chopped red bell pepper. Continue simmering for another 30 minutes or until the vegetables are tender. Adjust the seasoning if needed, and then you're ready to serve.

Dish it up hot, garnishing each serving with a dollop of sour cream and a sprinkle of fresh parsley for that perfect finishing touch.

Why You'll Love This Recipe

Perfectly balances tender beef with vibrant, seasonal veggies.
Deep, rich flavors from wine and spices make it a standout.
Simple, one-pot magic — less cleanup, more flavor.
Comfort food that feels gourmet without the fuss.

Ingredients

2 lbs beef chuck roast, cubed

2 tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

3 cups beef broth

1 cup red wine

2 tbsp tomato paste

2 tsp smoked paprika

1 tsp caraway seeds

1 tsp salt

1/2 tsp black pepper

3 large carrots, sliced

2 medium parsnips, sliced

2 medium potatoes, cubed

1 red bell pepper, chopped

1/2 cup sour cream

1/4 cup fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium-high heat.

2. Brown the beef cubes in batches, setting aside each batch once browned.

3. In the same pot, add chopped onions and garlic, sautéing until soft.

4. Stir in tomato paste, smoked paprika, caraway seeds, salt, and pepper, cooking for 2 minutes.

5. Pour in red wine and beef broth, scraping up any browned bits from the bottom.

6. Return the beef to the pot, bring to a simmer, and cover.

7. Simmer for 1.5 hours, stirring occasionally.

8. Add carrots, parsnips, potatoes, and red bell pepper, continuing to simmer for another 30 minutes or until vegetables are tender.