Print

Hearty Goulash Soup with Tender Beef and Vegetables Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 78 reviews

Hearty and flavorful Goulash Soup made with tender chunks of chuck roast, sweet paprika, fresh vegetables, and aromatic spices simmered to perfection in a rich beef broth. This comforting soup is ideal for chilly days and pairs wonderfully with a dollop of sour cream and crusty bread.

Ingredients

Meat

  • 2 ½ pounds chuck roast, trimmed from excess fat and cut into 1-inch chunks
  • Salt, to taste
  • The Spice Hunter Black Pepper, to taste

Vegetables

  • 3 large onions, chopped or sliced
  • 2 celery ribs, chopped
  • 2 red bell peppers, diced
  • 6 cloves garlic, minced
  • 4 large Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 large carrots, peeled and cut into 1-inch pieces

Spices and Flavorings

  • 3 tablespoons The Spice Hunter Sweet Paprika
  • ½ teaspoon The Spice Hunter Caraway Seeds, crushed or ground
  • 3 The Spice Hunter Bay Leaves

Liquids

  • ½ cup tomato passata (pureed tomatoes)
  • 6 cups beef broth
  • 2 tablespoons vegetable oil

Instructions

  1. Season the beef: Generously season the chuck roast chunks with salt and The Spice Hunter Black Pepper on all sides.
  2. Brown the beef: Heat vegetable oil in a large Dutch Oven over medium-high heat. Working in batches, brown the beef chunks on all sides, about 1-2 minutes per side. Remove browned beef to a plate and set aside.
  3. Sauté vegetables: Reduce heat to medium. Add chopped onions to the pot and cook until translucent, about 2-3 minutes. Then add celery and diced red bell peppers, cooking until softened, approximately 5 minutes. Finally, stir in minced garlic and cook for another minute until fragrant.
  4. Add spices: Stir in sweet paprika and mix thoroughly to coat the vegetables. Let it cook for a few seconds to release its aroma and flavor.
  5. Add liquids and aromatics: Pour in the beef broth and tomato passata. Add crushed caraway seeds, bay leaves, and a small pinch of salt and pepper. Return the browned beef and any accumulated juices to the pot.
  6. Simmer the soup: Bring the mixture to a boil, then cover and reduce heat to low to maintain a gentle simmer. Cook for 1 to 1 ½ hours, or until the beef is tender but still holds shape when cut with a fork.
  7. Add root vegetables: Stir in peeled and cubed potatoes and carrots. Cover again and continue simmering for 30 to 45 minutes until the root vegetables are tender and the beef is fall-apart tender. Add additional beef broth if the soup becomes too thick during cooking.
  8. Season to taste and serve: Taste the soup and adjust salt and pepper if needed. Serve hot, ladled into bowls, topped with a dollop of sour cream and accompanied by crusty bread for dipping.

Notes

  • For best results, brown the beef in batches to avoid overcrowding the pan, which can lead to steaming instead of searing.
  • Using Yukon Gold potatoes helps the cubes hold their shape well during simmering.
  • The soup can be made a day ahead; flavors deepen as it rests. Reheat gently before serving.
  • Feel free to garnish with fresh parsley for a vibrant touch.
  • Adjust paprika quantity depending on your preferred spice intensity.

Find it online: https://justsosavory.com/hearty-goulash-soup-with-tender-beef-and-vegetables-recipe/