Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering.
- Season beef pieces with salt and black pepper. Add to the pot in a single layer and brown on all sides until caramelized, about 5-7 minutes. Remove and set aside.
- In the same pot with the beef drippings, add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 additional minute.
- Stir in tomato paste, cumin, coriander, cinnamon, and paprika. Cook for 1-2 minutes, stirring constantly, to allow the spices to bloom.
- Return the browned beef to the pot and stir to coat with the spice mixture for about 30 seconds.
- Pour in beef broth and diced tomatoes. Bring mixture to a boil, then reduce heat to low and cover the pot.
- Allow the goulash to simmer gently for 45 minutes, stirring occasionally to prevent sticking.
- Add green bell peppers and carrots. Continue to simmer for another 15 minutes or until vegetables are tender and beef is fork-tender.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Remove from heat, garnish with fresh chopped parsley, and serve hot.
Notes
Choose beef chuck as it becomes tender with slow cooking. Ensure beef is well-browned before adding other ingredients for enhanced flavor. For more heat, add cayenne pepper or red pepper flakes. Can be made a day ahead as flavors deepen overnight. Pairs beautifully with fluffy rice, warm pita bread, or fresh salad.
