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A steaming bowl of authentic German Goulash served with tender beef chunks and fresh herbs in a rustic setting.
Isabella

Best Authentic German Goulash Stew

A rich, slow-simmered beef stew featuring a unique 1:1 onion-to-meat ratio that creates a naturally thick, velvet-like sauce. This authentic German classic balances sweet and smoked paprika with meltingly tender beef chuck roast for a deep, soulful flavor profile.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 6
Course: Main Course
Cuisine: German
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Beef Chuck Roast, cut into 1.5-inch cubes
  • 2 lbs Yellow Onions, thinly sliced
  • 2 tablespoons Lard or high-smoke point Vegetable Oil
  • 2 tablespoons Tomato Paste
  • 3 cloves Garlic, minced
  • 3 tablespoons Sweet German Paprika
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Caraway Seeds
  • 1 cup Dry Red Wine such as Pinot Noir or Merlot
  • 3 cups High-quality Beef Broth
  • 2 Bay Leaves
  • Salt and freshly ground Black Pepper to taste

Equipment

  • Heavy-bottomed Dutch oven or iron pot
  • wooden spoon
  • Chef’s knife
  • Cutting board
  • paper towels
  • Large plate

Method
 

  1. Prepare the beef by cutting it into uniform 1.5-inch cubes. Pat each piece thoroughly dry with paper towels to ensure a proper sear.
  2. Heat the lard or oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering.
  3. Brown the beef in small batches, ensuring not to crowd the pan. Once browned on all sides, remove the meat to a plate and set aside.
  4. In the same pot, add the sliced onions. Use the moisture from the onions to scrape up the browned bits (fond) from the bottom. Cook over medium heat for 15-20 minutes until the onions are soft and deep golden brown.
  5. Stir in the tomato paste and minced garlic, cooking for about 1 minute until the paste darkens and becomes fragrant.
  6. Add the sweet paprika, smoked paprika, and caraway seeds. Stir constantly for 30 seconds to toast the spices and release their oils.
  7. Pour in the red wine to deglaze the pot, using a wooden spoon to lift any remaining flavor from the bottom. Let the liquid reduce by half.
  8. Return the beef and its accumulated juices to the pot. Add the beef broth and bay leaves.
  9. Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting. Cover tightly and simmer for 2 to 3 hours, or until the beef is fork-tender.
  10. Taste the stew and season with salt and pepper. If the sauce is too thin, simmer uncovered for the final 20 minutes to reduce and thicken naturally.

Notes

The secret to this recipe is the 1:1 ratio of onions to beef, which creates the thick gravy without flour. For best results, use high-quality fresh paprika and allow the stew to sit overnight in the fridge, as the flavors intensify the next day. Traditionally served over buttered Spätzle, mashed potatoes, or with a side of red cabbage.