Chef John's Beef Goulash

Recipe View 0 mins Gather all ingredients.

Recipe View 0 mins Season beef cubes generously with salt and freshly ground black pepper.

Recipe View 5 mins In a large, heavy-bottomed skillet, heat vegetable oil over high heat. Sear beef in batches until browned on all sides (about 5 minutes per batch). This step is crucial for developing deep flavor; avoid overcrowding the pan.

Recipe View 0 mins Transfer the browned beef to a large stockpot or Dutch oven, reserving the flavorful drippings in the skillet.

Recipe View 5 mins Return the skillet to medium heat. Add the chopped onions to the reserved drippings, drizzle with olive oil, and season with 1/2 teaspoon of salt. Cook until the onions soften and turn translucent, about 5 minutes.

Recipe View 0 mins Transfer the softened onions to the stockpot with the beef.

Recipe View 3 mins In the same skillet, combine the paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper. Toast the spices over medium heat until fragrant, about 3 minutes, stirring constantly to prevent burning.

Recipe View 0 mins Add 1 cup of chicken broth to the toasted spices, stirring to deglaze the skillet and lift any browned bits. Pour this flavorful mixture over the beef and onions in the stockpot.

Recipe View 0 mins Add the remaining 3 cups of chicken broth to the beef mixture. Stir in the tomato paste, crushed garlic, balsamic vinegar, sugar, 1/2 teaspoon salt (or to taste), and bay leaf. Bring the mixture to a boil over high heat.

Recipe View 2 hrs Once boiling, reduce the heat to low, cover the stockpot, and simmer gently until the beef is incredibly tender and easily pierced with a fork, about 1 1/2 to 2 hours, stirring occasionally.