Picture chunks of succulent beef, slow-cooked until melt-in-your-mouth tender, nestled in a smoky, tomato-rich sauce. The earthy aroma of thyme and paprika fills the air, teasing your senses as you anticipate each savory bite. Serve it with crusty bread to soak up every last drop.
Ingredients:
- 1 lb beef stew meat
- 2 tbsp flour
- 3 tbsp butter
- 1 large onion, sliced
- 2 cups beef broth
- 1 can (14 oz) diced tomatoes
- 1 green bell pepper, diced
- 1 tbsp smoked paprika
- 1 tsp thyme
- Salt and pepper to taste
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours
Serves: 4
Directions:
- Pat the beef stew meat dry with paper towels and coat it lightly in flour. Season with salt and pepper.
- Heat a large pot or Dutch oven over medium heat. Melt the butter and, in batches, brown the floured beef. Cook each batch for about 6 minutes, ensuring each piece is seared on all sides. Remove the beef and set aside.
- In the same pot, add the sliced onion. Cook for about 5 minutes, stirring frequently, until the onion becomes soft and translucent.
- Sprinkle the smoked paprika and thyme over the onions and stir to release their flavors. This should take about a minute.
- Deglaze the pot by adding the beef broth, scraping up any browned bits from the bottom. This adds flavor to the goulash.
- Add the browned beef back to the pot, along with the diced tomatoes. Stir well and bring the mixture to a gentle boil.
- Lower the heat to a simmer, cover, and cook for 90 minutes, stirring occasionally to prevent sticking. Add the diced green bell pepper during the last 30 minutes of cooking.
- Taste and adjust the seasoning with additional salt and pepper if needed. Serve hot, optionally with crusty bread or over noodles for a complete meal.
