A red wine, beef, and veggie-packed stew.
As the sunny days start to turn to snow, warm yourself up with this hearty, comforting recipe for goulash. This meat and veggie stew is packed with pounds of beef, potatoes, onions, tomatoes, peppers, and lots of paprika (among other seasonings) for a slightly Hungarian-inspired goulash.
For an added bonus, the beef tips are cooked in a dry red wine to flavor and tenderize the beef to fall-apart, juicy perfection.
I opted for a bottle Cabernet Sauvignon, but merlot or pinot would work here too. The best part is you have extra wine to drink while you cook. Cheers!
Time You Need
- ~20 minutes prep
- ~2 hours cooking
- Yields: Some really good $%#$ing goulash
What You Need
- 2.5 pounds of stewing beef
- 3 cups of low sodium beef stock
- 1 ½ cups of dry red wine
- 3 onions, finely diced
- 3-4 large potatoes (red or yellow), cubed
- 3 tomatoes, diced (or one can of diced tomatoes)
- 4 carrots, sliced
- Red pepper, seeded and diced
- 3 tbsp olive oil
- 1 ½ tbsp brown sugar
- 5 cloves of garlic minced
- 1 tbsp caraway seeds
- 3 tbsp smoked paprika
- 1 tsp black pepper
- 1 tsp oregano
- 1 tsp dried parsley
- Salt, to taste
- 1 Parsnip, sliced
- 1 tsp celery salt
- 1 mild hatch chili pepper, seeded and diced
What You Do
- In a large pot, add oil and heat over medium high heat. Add onions and cook for about 8 minutes, until soft. Then stir in 1 tbsp brown sugar, and cook for another 15 minutes until onions begin to caramelize. Reduce heat to medium. Add in garlic hatch pepper, and red peppers and cook for another 5 minutes.
- In a small bowl, add flour and dredge the beef until evenly coated. Then add to the pot along and cook for about 3 minutes, until the beef tips begin to brown evenly.
- Then add 1 cup of wine and stir to remove the brown bits off the bottom of the pan.
- Next, add carrots, parsnip, tomatoes, potatoes, ½ tbsp brown sugar, and your seasonings (paprika, caraway seeds, black pepper, oregano, parsley, and salt).
- Then add in the beef broth, one cup at a time, while slowly stirring.
- Bring to quick boil, then reduce heat to a low simmer. Let simmer for 1 and a half to 2 hours, while stirring occasionally. Serve when veggies and meat are tasty and tender.
- Remove from heat, then serve warm with a nice slice of rustic bread.