Chef John's Beef Goulash

Ingredients

• Servings: 4
• 2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 onions, chopped
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 2 tablespoons hungarian paprika
• 2 teaspoons caraway seeds, crushed
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried marjoram
• 1/2 teaspoon ground thyme
• 1/2 teaspoon cayenne pepper
• 4 cups chicken broth, divided
• 1/4 cup tomato paste
• 3 cloves garlic, crushed
• 2 tablespoons balsamic vinegar
• 1 teaspoon white sugar
• 1/2 teaspoon salt, or to taste
• 1 bay leaf

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• season beef with salt and black pepper. heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. transfer to a large stockpot and reserve drippings in the skillet.
• return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. transfer to the stockpot with beef.
• combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
• stir 3 cups chicken broth into beef mixture. add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.