Hungarian Gulyas (Beef Stew)


Hungarian Gulyas (Beef Stew)

(serves 4)


Bringing you guys back to my roots with this meal! If you didn’t know, I was born in Hungary and lived there until I was 8! (Yes I am bilingual!). Gulyas is one of the most popular dishes in Hungary and it is well known all over the world! It is the EPITOME of comfort food to me and is best served with the crustiest bread you can find! Hope you enjoy!! xo, Gabs


-          1 ½ lb. beef stew meat, cut into 1 in. chunks

-          1 lb. potatoes, gold or russet, peeled and cut into 1 in. chunks

-          3 carrots, diced

-          1 parsnip, diced

-          2- 32 oz. beef broth (or beef bone broth)

-          1 onion, quartered*

-          1 tbsp. Hungarian hot paprika (you can also use Hungarian sweet paprika if you don’t like the spice)*

-          1 tbsp. garlic, minced

-          ½ tsp. to 1 tsp. caraway seeds, ground into powder (start with ½, then add more to taste. This stuff is very strong!)*

-          1 c. water

-          1-2 bay leaves

-          1-2 Sprigs of thyme

-          S&P to taste (I added about 2 tsp of M-Salt.)

-          Crusty bread to serve (and dip into the soup. YUM)


Sour cream, chopped parsley


1.       Brown meat in deep cast iron pan or dutch oven in some oil (I use sunflower oil or avocado oil) over High heat until crust begins to form on the meat. (1-2 minutes)

2.       Add the onion quarters and spices, stir continuously until the meat is coated with the spices. (It will be very fragrant!) (1-2 minutes here, be careful not to burn the garlic)

3.       Add broth, water and bay leaves, bring to boil.

4.       Reduce the heat to low and simmer for 2-3 hours.

5.       Add potatoes, carrots, parsnip and cook for an additional 30-45 minutes until the vegetables are cooked through, but not mushy. *The key is to slow cook the stew meat for several hours so it is very tender, and THEN add the vegetables at the end.*

6.       Add the sprig of thyme and infuse for 10-15 minutes. Remove the thyme and bay leaves and discard.

7.       Taste and adjust seasonings as needed. Remove the onions and discard.

8.       Serve with a dollop of sour cream and chopped parsley. Enjoy! Keeps in airtight container in fridge for 3-4 days.

*I quarter the onion and add to stew to infuse with flavor, then i discard. You can chop the onion finely and add to soup and keep in there, I just prefer to remove it after its served its oniony purpose!

*You should be able to find authentic Hungarian paprika at your local grocery store.

*Caraway seed has a very strong, pungent flavor so start with a small amount and add to taste. It is similar in taste to cumin, but earthier and deeper. I crush my seeds with a mortar and pestle.