Dutch Oven Goulash
After a cold day, nothing can warm you up better than this Dutch Oven Goulash. What's great about this Hungarian goulash recipe is that it's made in the Dutch oven, which makes it easy to achieve amazing flavor. This hearty beef stew combines juicy beef roast with a variety of garden vegetables for a homestyle meal. Set to let simmer in the Dutch oven, the result is a tender mix of ingredients that are perfect for a warm and cozy meal. The best part is that the Dutch oven does all of the work for you! There may be a longer ingredient list for this recipe, but this is truly a super easy, one-pot meal that requires minimal maintenance. Your whole family will enjoy the wonderfully complex flavors of this goulash.
- 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 teaspoons 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 cup baby carrots
- 3 cups quartered baby Yukon Gold potatoes
- 1 cup chopped sweet peppers
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.
In Dutch oven over medium heat saute chopped onion in olive oil until tender, about 3 to 4 minutes. Add garlic and saute another 30 seconds.
Add entire contents of bag to the onion mixture in the skillet. Cook, turning occasionally until meat is browned well.
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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