A hearty, comforting German goulash is a one-pot beef stew rich with caramelized onions, paprika, and a flavorful red wine and beef broth gravy. Perfect served over spaetzle, buttered noodles, or mashed potatoes, this stew is thick, savory, and utterly satisfying. With just 30 minutes of prep, it’s an easy family-friendly meal that can be made in a Dutch oven, slow cooker, or Instant Pot.
Why You’ll Love This Recipe
- One-pot meal that feeds the whole family
- Hands-on prep takes only 30 minutes
- Naturally gluten-free and can be made ahead
- Freezes and reheats beautifully
Ingredients (Serves 4)
- 1½ lbs onions, chopped
- 2 tbsp olive oil
- 2 lbs beef chuck roast or stew beef, cubed (1–1½”)
- ½ green pepper, chopped
- 3 cloves garlic, minced
- ½ tomato, seeded and diced (~1/3 cup)
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 2 tbsp sweet Hungarian paprika
- 2 tsp dried marjoram
- 1 tsp caraway seed
- 2 tbsp tomato paste
- 2 cups beef broth or bouillon
- ½ cup dry red wine
- 1 bay leaf
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
Oven Method (Dutch Oven)
- Preheat oven to 325°F (165°C).
- Heat olive oil in a heavy pot or Dutch oven over medium heat. Add onions and ½ tsp salt; cook 15–20 minutes, stirring occasionally, until golden and soft. Remove and set aside.
- Season beef with remaining salt and black pepper. Brown beef in the Dutch oven for 5–10 minutes.
- Return onions to the pot along with green pepper, tomato, garlic, paprika, marjoram, caraway seed, tomato paste, beef broth, red wine, and bay leaf. Stir and bring to a gentle boil.
- Place lid slightly ajar and transfer to the oven. Braise 1½–2 hours until beef is tender.
- Remove bay leaf, stir, garnish with parsley, and serve over spaetzle, buttered noodles, or potatoes.
Slow Cooker/Crock Pot
- Follow the recipe through browning the beef. Transfer everything to the slow cooker. Cook on low 6–8 hours or high 3–4 hours. If too thin, simmer uncovered 45–60 minutes to thicken.
Stovetop
- After boiling, reduce heat to medium-low, cover pot slightly ajar, and simmer 1½–2 hours until beef is tender. Stir occasionally.
Instant Pot
- Combine browned beef with other ingredients. Cook on high pressure for 35 minutes, then naturally release pressure. Use sauté mode 10–15 minutes to thicken if needed.
Tips & Variations
- Add creaminess: Stir in ½ cup sour cream or crème fraîche before serving.
- Extra acidity: Add 1–2 tsp red wine vinegar before braising.
- Serving suggestions: Buttered spaetzle, egg noodles, mashed potatoes, or boiled potatoes.
Storage
- Refrigerator: Airtight container, 3–4 days
- Freezer: Freeze in airtight containers up to 3 months; thaw before reheating
- Reheating: Warm on stovetop over medium heat, stirring occasionally
This classic German goulash is rich, comforting, and perfect for cozy family dinners or meal prepping ahead.