When the weather turns chilly, nothing satisfies like a rich and hearty stew. Beef goulash, with its tender meat, flavorful spices, and the deep complexity of red wine, is the perfect dish for such moments. This recipe draws inspiration from Central European traditions, particularly Hungarian and Austrian goulash, but with a slight twist that incorporates red wine for added depth.
In this article, you’ll learn how to prepare a traditional beef goulash with red wine, the importance of each ingredient, and why this comforting dish should be a staple in your cooking repertoire.
What is Beef Goulash?
Goulash is a stew with deep roots in Central and Eastern Europe, and its history spans several centuries. Originally a simple dish for shepherds in Hungary, goulash has evolved into a rich, complex dish that is now enjoyed in many countries, including Austria, Germany, and the Czech Republic.
At its core, goulash features meat, typically beef, cooked with onions, garlic, paprika, and other spices. Some versions incorporate vegetables like potatoes or carrots, while others focus entirely on the meat and broth. The addition of red wine in this recipe enhances the stew’s flavor, making the dish both comforting and sophisticated.
Ingredients for Beef Goulash with Red Wine
To make the best beef goulash, you’ll need a few key ingredients. Here’s what you’ll need for a hearty stew that serves four people:
- 1.5 lbs (700g) of beef chuck or stew meat: This cut is ideal for goulash because it becomes incredibly tender when cooked low and slow.
- 2 tablespoons of olive oil: Used for browning the meat and sautéing the vegetables.
- 2 large onions: Chopped finely. Onions form the base of the flavor in this dish.
- 3 cloves of garlic: Minced or finely chopped.
- 2 tablespoons of sweet paprika: The signature spice of goulash. It imparts a mild heat and deep flavor.
- 1 teaspoon of smoked paprika: This adds a smoky undertone, which enhances the dish’s overall depth.
- 1 teaspoon of ground caraway seeds: Optional, but highly recommended for an authentic Hungarian flavor.
- 1 tablespoon of tomato paste: Adds richness and a slight tang to balance the sweetness of the onions.
- 1 cup of dry red wine: Choose a full-bodied red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. The wine will not only tenderize the meat but also provide a layer of complexity.
- 4 cups of beef broth: This will create the base of your stew.
- 2 bay leaves: For a subtle aromatic note.
- Salt and pepper: To taste.
- 2 large potatoes: Peeled and cubed, they’ll absorb the flavors of the broth while adding texture.
- 1 cup of carrots: Sliced into rounds or half-moons.
- Fresh parsley: For garnish, adding a pop of color and freshness to the dish.
- Sour cream or heavy cream: Optional, but highly recommended for serving, as it adds richness and balances the dish’s spices.
The Preparation Process: Step-by-Step Guide
Step 1: Browning the Beef
Start by preparing your beef. Cut it into 1-inch cubes, trimming off any excess fat. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add two tablespoons of olive oil. Once the oil is hot, add the beef in batches, making sure not to overcrowd the pot. Sear the beef cubes on all sides until they’re beautifully browned. This step is crucial as it helps develop the deep, rich flavor of the stew.
After browning the beef, remove it from the pot and set it aside.
Step 2: Sautéing the Aromatics
In the same pot, add the chopped onions and cook them over medium heat for about 5-7 minutes, until they become translucent and soft. This is when the magic happens—the onions will begin to release their natural sugars, creating a sweet, caramelized base for the stew.
Add the garlic and cook for another minute, until it becomes fragrant. Stir in the sweet paprika, smoked paprika, and ground caraway seeds. These spices should toast slightly in the residual heat, which will intensify their flavors.
Step 3: Adding Tomato Paste and Deglazing
Once the spices have toasted, add the tomato paste. Stir it into the onion and garlic mixture, cooking it for 2-3 minutes until it darkens slightly. This helps deepen the flavor of the stew.
Now it’s time to deglaze the pot. Pour in the red wine, scraping the bottom of the pot to loosen any browned bits. These bits are packed with flavor and will add richness to the broth.
Step 4: Adding the Beef and Broth
Return the browned beef to the pot, and pour in the beef broth, making sure the meat is covered. Add the bay leaves, and season with salt and pepper. Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is incredibly tender and the flavors have melded together.
Step 5: Adding Vegetables
While the beef is simmering, prepare the vegetables. Peel and cube the potatoes, and slice the carrots into rounds. After 1.5 hours, add the potatoes and carrots to the stew. Stir them in gently, ensuring they’re submerged in the broth.
Cover the pot again and continue simmering for an additional 30-45 minutes, or until the vegetables are tender.
Step 6: Final Adjustments
Once the vegetables are cooked, taste the stew and adjust the seasoning as needed. If you prefer a thicker broth, you can use a slotted spoon to remove some of the liquid and simmer it uncovered for 10-15 minutes.
Before serving, discard the bay leaves and garnish the stew with freshly chopped parsley. For an extra touch of indulgence, swirl a dollop of sour cream or heavy cream into each bowl.
Serving Suggestions
Beef goulash with red wine is a hearty, filling dish that pairs wonderfully with rustic sides. Serve it with crusty bread, dumplings, or buttered noodles to soak up the rich, flavorful broth. If you’re feeling particularly indulgent, a side of mashed potatoes will elevate this dish to a whole new level of comfort.
Why Red Wine Enhances Goulash
Red wine is a game-changer in this beef goulash recipe. The acidity in the wine balances the richness of the beef, while the tannins help tenderize the meat as it simmers. Moreover, red wine adds complexity to the broth, creating layers of flavor that you simply can’t achieve with just beef broth alone.
Tips for Perfect Beef Goulash
- Choose the Right Cut of Meat: Beef chuck or stew meat is ideal for goulash. These cuts contain enough connective tissue to break down during slow cooking, making the meat tender and flavorful.
- Use Good Quality Paprika: Paprika is the star of goulash. For the best flavor, choose high-quality Hungarian or Spanish paprika. The sweet paprika will add depth, while the smoked paprika provides a subtle smokiness.
- Don’t Rush the Cooking Process: Goulash is a slow-cooked dish, and the more time you give it, the better it will taste. Allow the beef to simmer low and slow to develop full flavor and tenderness.
- Adjust the Wine: While dry red wine is essential, you can experiment with different varieties to suit your taste. A Merlot will offer a smoother flavor, while a Cabernet Sauvignon will add more robust tannins.
- Customize the Vegetables: While potatoes and carrots are classic additions, feel free to experiment with other vegetables like parsnips, bell peppers, or even peas for a twist.