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Dutch Oven Goulash

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  • Serves: 6
  • Complexity: easy
Dutch Oven Goulash

This goulash recipe makes a great family dinner any time of the year, but we all know how stews are embraced during the colder months. The recipe uses classic root vegetables and a rich broth along with chunks of protein packed beef chuck roast.


  • 2 pounds beef chuck roast, cut into 1-inch cubes (or stew meat)
  • 1/4 cup sweet paprika
  • 1 teaspoon caraway seeds
  • 2 teaspoons dried marjoram
  • 2 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 heaping tablespoon all purpose flour
  • 3 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 teaspoon minced garlic (about two cloves)
  • 1 14-ounce can fire roasted diced tomatoes, undrained
  • 5 cups beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups baby carrots
  • 3 cups quartered baby Yukon Gold potatoes
  • 1 cup chopped sweet peppers
  • Step by Step Directions

    1. dogcoatbeef

      Combine paprika, caraway seeds, marjoram, Kosher salt, black pepper and flour in a large plastic zipper bag. Place cubed meat into the bag and close, then shake to coat.






    2. dogonionIn a Dutch oven over medium heat sauté chopped onion in olive oil until tender, about 3-4 minutes. Add garlic and sauté another 30 seconds.







    3. dogstirbeefonionAdd entire contents of meat shaking bag to the onion mixture in the skillet. Cook, turning occasionally until meat is browned well.







    4. dogdone Add beef broth, Worcestershire sauce and canned tomatoes (including its juices) and stir. Bring to a boil then reduce heat to low and simmer uncovered for one hour.

      Add the baby carrots and potatoes and stir. Cover and cook on low for one hour.

      Add chopped sweet peppers and stir. Cover and cook another 30 minutes or until meat and vegetables are fork-tender.




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