This classic beef goulash recipe brings bold, comforting flavours with minimal effort. After just 20 minutes of prep, the stove does the rest, simmering everything into a rich, hearty stew that’s perfect for cozy nights in.
The Easiest Beef Goulash Recipe
When the weather cools down, nothing beats a bowl of warm, stick-to-your-ribs beef goulash. It’s a deeply satisfying meal that pairs perfectly with spätzle, band noodles, or a slice of crusty bread. And the best part? This version is incredibly simple—just a few basic ingredients and one pot! What you’ll need:
- Beef Shanks: Cut into 3 cm cubes. Beef chuck works well too.
- Smoked Bacon: Adds a smoky depth of flavour.
- Ghee: Used for searing the beef and veggies.
- Onions: About half the volume of the beef; they cook down and add tons of flavour.
- Garlic: Just a couple of cloves to bring that essential garlicky goodness.
- Red Bell Pepper: Adds sweetness and color to the dish.
- Spices: Paprika is the star of the show! Sweet Hungarian paprika gives the goulash its warm, rich flavour. Cumin & Cayenne add a bit of earthiness and heat.
- Red Wine: Adds depth, but you can skip it, or a splash of balsamic vinegar can mimic the acidity and richness of red wine without overpowering the dish.
- Canned Tomatoes: Brings richness and body to the sauce.
- Beef Stock: A good-quality stock makes all the difference.
- Potatoes, Carrots & Celeriac: These veggies round out the stew, adding heartiness and texture.
That’s it—just a handful of ingredients for a big, cozy payoff.
How to Make Beef Goulash
Step 1: Prep
Chop the onions, garlic, bell pepper, carrots, and celeriac. Pat the beef shanks dry with paper towels to ensure a nice sear.
Step 2: Sear
Heat 1 tablespoon of ghee in a large pot over medium heat. Cook the bacon until it’s crispy, then set it aside. In the same pot, sear the beef in batches, letting each side brown before turning. Set the beef aside with the bacon.
Step 3: Build the Base
Lower the heat and toss the onions into the pot, cooking them slowly until caramelised. Add in the garlic and bell pepper, sautéing until softened and fragrant. Stir in the paprika, cumin, and cayenne, then pour in the red wine to deglaze the pot. Scrape up any browned bits from the bottom. Add the tomatoes, beef stock, bay leaf, and potatoes.
Step 4: Simmer
Bring everything to a boil, then reduce to a low simmer. Cover and cook for 1 ½ to 2 hours, or until the beef is melt-in-your-mouth tender. If it’s not quite there yet, give it more time. Add the carrots and celeriac, and simmer uncovered for the last 20 minutes to let the sauce thicken up.
Step 5: Serve
Taste and adjust the seasoning with salt and pepper. Ladle the goulash into bowls, top with fresh parsley, and serve with your favourite sides—like crusty bread or buttered noodles. Enjoy!
What to Serve with Beef Goulash?
I love serving goulash with buttered noodles, or even spätzle for an extra cozy vibe. A slice of crusty bread is perfect for soaking up the sauce, and a simple green salad on the side balances out the richness.
5 Reasons Why This Beef Goulash Recipe is Special
- Rich, Bold Flavours: Beef shank, smoky bacon, and Hungarian paprika create deep, hearty flavours.
- Simple Ingredients: Just a few pantry staples make this easy without compromising on taste.
- Tender Beef: Slow-cooked shanks ensure melt-in-your-mouth bites.
- Customisable: Adjust spice, swap ingredients, or add veggies to fit your preferences.
- Perfect for Meal Prep: Tastes even better the next day and is great for freezing.
This easy, one-pot beef goulash is big on flavour and comfort. Whether it’s a busy weeknight or a slow Sunday meal, this recipe will hit the spot. Let me know how it turns out in the comments—I’d love to hear from you!
Beef Goulash FAQ
Yes! Beef goulash actually tastes better the next day as the flavors continue to develop. Simply store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Absolutely. Let the goulash cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Beef shank or chuck are ideal because they become tender after slow cooking. These cuts are tough initially but break down beautifully when simmered for a long time.
If you prefer a thicker sauce, let the goulash simmer uncovered during the last 20-30 minutes of cooking, or stir in a slurry of cornstarch and water (1 tablespoon cornstarch to 2 tablespoons water) towards the end of cooking.
More Hearty Recipes Like This Classic Beef Goulash
Beef Goulash
This modern take on a traditional beef goulash recipe delivers bold, comforting flavours with tender beef, smoky paprika, and hearty vegetables simmered to perfection—an easy, one-pot meal you’ll want to make again and again.
Ingredients
- 2 tablespoons ghee, divided
- 60 g smoked diced bacon
- 700 g beef shanks, cut into 3cm cubes
- 2 medium yellow onions, finely diced (350g)
- 2 large garlic cloves, minced
- 1 large red bell pepper, diced (300 g)
- 1 x 400 g can whole Italian tomatoes
- 1 teaspoon ground cumin
- 1 tablespoon sweet paprika
- 1/4 teaspoon cayenne pepper (or to taste)
- 1/2 cup dry red wine (125 ml)
- 400 ml good quality beef stock
- 1 large bay leaf
- 350 g new potatoes (or 2 medium waxy potatoes), cut into chunks
- 3 to 4 medium carrots, peeled and thinly sliced (225 g)
- 250 g celeriac root, peeled and diced into small cubes
- sea salt and pepper to taste
- finely chopped parsley, to garnish
Method
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Cook the bacon: In a large pot, heat 1 tablespoon of ghee over medium heat. Add the diced bacon and cook until browned and crisp. Once cooked, remove the bacon with a slotted spoon and set aside.
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Sear the beef: Remove the beef from the fridge 30 minutes before cooking to reach room temperature. Pat the beef shanks dry with paper towels. Heat the remaining tablespoon of ghee in the pot over medium-high to high heat. Sear the beef in batches, if necessary, allowing each side to brown for about 1 minute before turning to develop a deep sear. Once browned, remove the beef and set it aside with the bacon.
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Cook the onions: Reduce the heat to low. Add the diced onions to the pot and cook, stirring occasionally, until caramelised and golden brown (about 20 minutes).
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Add garlic and peppers: Increase the heat to medium, then stir in the minced garlic and diced bell pepper. Cook for 2–3 minutes, stirring occasionally, until the garlic is fragrant.
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Add spices and deglaze: Return the beef and bacon to the pot. Sprinkle in the cumin, sweet paprika, and cayenne, stirring to coat the meat in the fragrant spices. Next, pour in the red wine and deglaze the pot by scraping up any browned bits from the bottom. Let the wine reduce by half, about 3 minutes.
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Add tomatoes and stock: Add the tomatoes to the pot, breaking them up with a spoon, and cook for 2 minutes to deepen the flavour. Pour in the beef stock, then stir in the bay leaf, potatoes, salt, and pepper. Mix well to combine all the ingredients.
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Simmer: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to a low simmer, cover, and cook for 1 ½ to 2 hours, or until the beef is tender and easily pierced with a fork.
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Add root vegetables: Once the beef is tender, add the carrots and celeriac. Continue to simmer, uncovered, for another 20–25 minutes, or until the vegetables are cooked through.
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Thicken if needed: If you prefer a thicker sauce, dissolve 1 teaspoon of cornstarch or arrowroot powder in cold water and stir it into the goulash. Let it cook for a few more minutes until the sauce thickens.
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Season and serve: Taste and adjust the seasoning with more salt and pepper, to taste. Ladle the goulash into bowls and garnish with a dollop of sour cream and freshly chopped parsley. Serve with crusty bread, mashed potatoes, or dumplings for a complete meal. Enjoy!
Rezept Video
Notes
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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