Beef Stew that Brings Tears to Your Eyes

You may call it beef stew, we call it goulash. And it is the most delicious one I have ever tasted. This recipe is all about beef, onions and few spices, but the result is amazing and completely satisfying. You might need only few slices of bread to clean up your plates. Or just lick it. :)


800 g beef chuck
freshly ground pepper
800 g onions
4 tbsp vegetable oil
1 and 1/2 tbsp dried red paprika
1/2 tsp ground cumin
pinch red pepper flakes
2 tbsp tomato paste
1 medium-size potato
1/2 l beef stock


  1. Cut meat into bite-size or bigger cubes (this de Buyer French Chef knife is perfect for the job). Season with salt and pepper.
  2. Thinly slice onions.
  3. Cut potato into small cubes or chunks.
  4. Put vegetable oil in a large stew pan like this and cook onions until translucent.
  5. Add meat cubes and brown them. Then cover with the lid and let simmer for 10 minutes.
  6. Add dried red paprika, ground cumin, red pepper flakes, potato cubes and tomato paste. Mix and slowly add beef stock. Bring to a boil and simmer for an hour and a half. Stir occasionally.

Serve and enjoy!

NOTE: If your onions become dark brown, they won’t brake apart and thicken the sauce. If that happens, you can remove meat cubes from a stew pan and simply mash them.



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