I love stews and casseroles. I’m not entirely sure what the difference is. But I love them. Warming, easy, packed with flavour and nutrients and the meat is always so beautifully tender. Meals like this Beef Goulash are absolutely perfect on a cold winters night and also have the bonus of warming the kitchen up when you’ve got the oven on low for hours!
My go-to answer for the “casserole or stew” question is that casseroles go in the oven and stews go on the hob. This one kind of does a little of both. Which is fine, because Beef Goulash is traditionally more of a soup. Mine’s a little watery for a stew, but to be honest, I’d say it’s more stew than soup. But then perhaps that’s because my soups tend to be smooth “cream of” types. A little research also tells me that the tomato flavour isn’t traditional either. But look at any modern Beef Goulash, and it’s tomato based.
- 600g Diced Beef or Stewing steak
- 1tbsp Cooking oil
- 3 Medium brown onions – chopped into chunks
- 3 Cloves garlic – finely chopped or crushed
- 2 Carrots- Peeled and sliced
- 2tsp Smoked Paprika
- 3tsp Hot paprika
- 500ml Beef stock
- 400g tin Chopped tomatoes
- 2tbsp Tomato Puree
- 2 Bay leaves
- 1 Red pepper – sliced
- 1 Yellow pepper – sliced
- 1 Green pepper – sliced
Most people served Beef Goulash with a dollop of sour cream. We sometimes miss this bit completely; it’s lovely on its own. We also add natural yogurt sometimes instead. It depends on what’s in the fridge. Either way, just add it to the top when you serve your Beef Goulash.
Most recipes don’t include carrots, but I like to sneak a little extra veg in where I can, and this works really well.
We serve our Beef Goulash with buttery mashed potato or crusty homemade bread, which work really well. But, it can also be served with rice or even pasta.
This recipe is so simple. It takes a while, but you don’t really do much. I’d imagine it would be great for a slow cooker too.
You do need a big, lidded ovenproof dish though. Mines from Sainsbury’s. Much cheaper than some of the branded ones and does the job just as well. It’s that heavy that I honestly struggle to lift it when it’s full. One of those pots that will last forever.
To start, preheat the oven to 150 degrees and heat the oil in your large pan on the hob.
Add the beef and fry for a few minutes until browned. Add the onion and continue to fry until softened. This will be about 10 minutes in total.
Now, add the carrots and garlic, before sprinkling on both lots of paprika. Stir really well, so that the meat is coated.
Pour in the beef stock and tinned tomatoes, before adding the tomato puree and bay leaves. Stir well and bring to the boil.
Cover and place in the oven. Leave to cook for 90 minutes.
After this time, remove from the oven and stir thoroughly before adding the sliced peppers. Stir again, re-cover and return to the oven for a further 30 minutes.
Serve your Beef Goulash straight from the oven. It’s fantastic with mashed potatoes for the ultimate comforting meal.
Tomatoey Beef Goulash is a fantastic warming winter meal.
- • 600g Diced Beef or Stewing steak
- • 1tbsp Cooking oil
- • 3 Medium brown onions – chopped into chunks
- • 3 Cloves garlic – finely chopped or crushed
- • 2tsp Smoked Paprika
- • 3tsp Hot paprika
- • 500ml Beef stock
- • 400g tin Chopped tomatoes
- • 2tbsp Tomato Puree
- • 2 Bay leaves
- • 1 Red pepper – sliced
- • 1 Yellow pepper – sliced
- • 1 Green pepper – sliced
- • 2 Carrots - peeled and sliced
Preheat the oven to 150 degrees and heat the oil in a large, lidded ovenproof pot
Gently fry the beef until browned
Add the onions and continue to fry until soft
Add the carrots and garlic before sprinkling in both lots of paprika
Pour in the stock and tomato puree and mix
Stir in the the tomato puree and add the bay leaves
Bring to the boil, cover and place in the oven
cook for 90 minutes
Remove from the oven, stir and add the peppers
Cover and return to the oven for a further 30 minutes