Rich Beef Goulash Bell Peppers (Print Page)

Hearty beef simmered with sweet bell peppers and spices in a rich paprika sauce, perfect for cozy dinners.

# What You Need:

→ Meats

01 - 1.75 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, finely chopped
03 - 3 bell peppers (red, yellow, or green), sliced
04 - 3 cloves garlic, minced
05 - 2 medium tomatoes, chopped or 1 cup canned diced tomatoes

→ Spices & Seasonings

06 - 2 tablespoons sweet Hungarian paprika
07 - 1 teaspoon caraway seeds
08 - 1 teaspoon dried marjoram
09 - 1 bay leaf
10 - ½ teaspoon freshly ground black pepper
11 - 1½ teaspoons salt, or to taste

→ Liquids

12 - 3 tablespoons vegetable oil (sunflower or canola)
13 - 2 cups beef broth
14 - 2 tablespoons tomato paste

→ Optional

15 - 1 tablespoon gluten-free flour for thickening
16 - 2 tablespoons sour cream for serving
17 - Fresh parsley, chopped for garnish

# Directions:

01 - Heat vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add beef cubes in batches, browning all sides. Remove and set aside.
02 - Add chopped onions to the same pot and sauté for 5 to 7 minutes until golden and softened.
03 - Stir in minced garlic, paprika, caraway seeds, marjoram, and tomato paste. Cook for 1 minute, stirring constantly to release aromas.
04 - Return browned beef to the pot. Add chopped tomatoes, bay leaf, salt, and black pepper. Stir to combine evenly.
05 - Pour in beef broth while scraping browned bits from the bottom. Bring to a gentle simmer.
06 - Reduce heat to low, cover, and cook for 90 minutes, stirring occasionally to prevent sticking.
07 - Uncover and add sliced bell peppers. Continue simmering for 30 to 40 minutes until beef is tender and peppers soften.
08 - For thicker sauce, whisk gluten-free flour with water to form a slurry, stir into stew, and simmer for an additional 5 minutes.
09 - Remove bay leaf, adjust seasoning to taste, and serve hot with optional sour cream and chopped parsley garnish.

# Expert Tips:

01 -
  • The beef becomes impossibly tender and the sauce turns silky and rich without any cream.
  • One pot means less cleanup but somehow feels like you've made something more sophisticated than the effort suggests.
  • It tastes even better the next day, and freezes beautifully for those nights when you need comfort food that's already waiting.
02 -
  • Don't skip the browning step—it feels tedious but it's what separates this from watery beef soup, and you can't rush it or fake it.
  • Paprika burns easily, so always bloom it with the other spices in fat for just a minute or it turns bitter and tastes like ash.
  • The pepper timing is crucial; add them too early and they dissolve, too late and they're still crunchy when everything else is done.
03 -
  • If your goulash tastes flat after cooking, it's probably salt—add it in small pinches and taste between each one, because it wakes everything up.
  • Keep the lid on for most of the cook to trap moisture, then uncover for the peppers so excess liquid evaporates and the sauce concentrates.

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