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German Beef Stew

Featured in Soups & Stews.

This dish turns beef chuck into a pot of melt-in-your-mouth tender bites with minimum effort. Browning the meat first kickstarts the flavor, while the slow simmer fuses sweet paprika, wine, and beef broth with herbs like rosemary, caraway seeds, and marjoram to create a rich, cozy dish. A splash of red wine vinegar perks up the sauce, giving it depth. While it takes a couple of hours, most of the time it cooks on its own, ending in a hearty, flavorful result.
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Updated on Sat, 26 Apr 2025 16:51:10 GMT
Hearty German beef stew with paprika and a savory wine sauce. Pin it
Hearty German beef stew with paprika and a savory wine sauce. | tasteofmoms.com

The smell of German Goulash always takes me back to grandma's cooking - that wonderful mix of slow-cooked beef and spices filling the house. This isn't your average stew. It's a dish made with care that turns basic ingredients into something that warms you from the inside out, and it gets even tastier as days pass.

I've cooked this for years now, and whenever I serve it, people always ask me what my trick is. There's no real secret though - it's all about taking your time and giving each step the attention it needs.

Key Ingredients

  • Beef chuck: Go for pieces with good fat marbling as this makes everything more tender
  • Red wine: Pick something dry that you'd happily drink because the flavor gets stronger as it cooks
  • Better Than Bouillon: This paste gives much richer taste than if you used regular stock cubes
  • Sweet paprika: Try to get Hungarian if you can since it gives that real authentic taste
  • Yellow onions: They add a natural sweetness that works great with all the savory stuff
  • Caraway seeds: These bring a slight earthy flavor that makes it truly German
  • Fresh garlic: Always use whole cloves and chop them yourself for the best taste
  • Bay leaves: They add extra depth whether you use fresh or dried ones
Authentic German goulash, a comforting stew perfect for cold days. Pin it
Authentic German goulash, a comforting stew perfect for cold days. | tasteofmoms.com

Step-by-Step Cooking Guide

Step 1:
Cut your beef chuck into same-size chunks about 1.5 inches big so they cook evenly. Make sure to wipe them completely dry with paper towels - you won't get good browning if they're wet.
Step 2:
Get a heavy Dutch oven nice and hot over medium-high heat. Pour in just enough oil to cover the bottom - it should look shimmery.
Step 3:
Brown your meat in small amounts to get a nice dark crust all over. Don't throw it all in at once - this step takes time but it's worth it.
Step 4:
Take out the browned meat and throw in your diced onions. Stir them around to pick up all those tasty brown bits from the bottom.
Step 5:
When your onions look clear, add your freshly minced garlic and stir for about half a minute until you can really smell it.
Step 6:
Now pour in your red wine and scrape the pot bottom - this pulls all that good flavor into your sauce.
Step 7:
Put the meat back in along with the Better Than Bouillon, paprika and other spices you're using.
Step 8:
Let it come to a light simmer, then turn down the heat so you just see tiny bubbles coming up.
Step 9:
Let it cook for 2-3 hours, only giving it a stir now and then so nothing sticks to the bottom.

The first time I tried making German Goulash I messed up badly - I was in a hurry and ended up with meat you couldn't even chew. Now I know you can't rush it - those long hours of gentle cooking are what make it special.

German goulash, a traditional recipe with beef, onions, and a savory sauce. Pin it
German goulash, a traditional recipe with beef, onions, and a savory sauce. | tasteofmoms.com

Handy Cooking Advice

After many tries at getting this recipe just right, I've found that German Goulash isn't just food - it's a way to show how time, patience and good ingredients can make something amazing. The combo of soft beef chunks and rich gravy makes every minute you spend on it totally worthwhile.

Frequently Asked Questions

→ When's the beef ready to eat?
It’s ready when you can easily pierce it with a fork, usually after about 2 to 2.5 hours.
→ Why not brown all the meat at once?
If you do, the pot gets crowded, and the beef steams instead of forming that tasty crust.
→ Can I prepare it a day in advance?
Definitely! The flavors actually deepen after a night in the fridge.
→ My stew's too thick. Fix it?
Just stir in some extra broth or water to loosen it up to your liking.
→ What’s the best beef to use?
Use beef chuck, chopped into 1-inch cubes for the perfect texture.

German Beef Stew

Beef braised gently in a flavorful mix of red wine, paprika, and fragrant herbs until soft enough to fall apart.

Prep Time
25 Minutes
Cook Time
165 Minutes
Total Time
190 Minutes
By: Ashley

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: German

Yield: 6 Servings

Dietary: Low-Carb, Dairy-Free

Ingredients

→ Meat

01 3 pounds of beef chuck, diced into 1-inch chunks

→ Vegetables

02 4 garlic cloves, finely chopped
03 2 cups of chopped onions
04 1 medium red bell pepper, sliced into 1-inch pieces
05 1 medium orange bell pepper, sliced into 1-inch pieces
06 2 medium carrots, peeled and cut into half-inch slices

→ Liquids & Seasonings

07 1 1/2 cups of red wine
08 1/4 cup of vegetable oil
09 3 cups of beef stock
10 1 tablespoon of red wine vinegar
11 1/4 cup of tomato paste
12 1 tablespoon of Better Than Bouillon, beef flavor

→ Spices & Herbs

13 1 teaspoon of dried rosemary
14 2 teaspoons of salt, divided
15 1/2 teaspoon of ground caraway
16 3/4 teaspoon of black pepper, divided
17 1 tablespoon of flour
18 1 1/2 tablespoons of paprika (sweet)
19 3 tablespoons of parsley, chopped
20 2 dried bay leaves
21 2 teaspoons of ground marjoram

Instructions

Step 01

Mix the beef chunks with 1 teaspoon of salt and 1/4 teaspoon of black pepper in a large bowl. Let it rest for 15 minutes before cooking.

Step 02

In a large pot, heat 2 tablespoons of oil on medium-high. Sear the beef in small batches. Remove from the pot and leave a couple of tablespoons of oil behind.

Step 03

Turn the heat down low. Cook the onions for about 4-5 minutes until soft. Toss in garlic and stir for another minute.

Step 04

Sprinkle in the paprika and flour onto the onions and garlic mixture. Stir continuously for a minute while cooking over medium heat.

Step 05

Pour in the wine and let it bubble while scraping the pot bottom. Stir in the broth, bouillon, tomato paste, vinegar, and the remaining spices.

Step 06

Put the seared beef and its juices back into the pot. Bring to a gentle boil, then lower the heat. Let it simmer uncovered for 2 to 2 1/2 hours, until the meat pulls apart with a fork easily.

Step 07

Toss in the carrots and peppers, then simmer for another 20 minutes until they're soft. Add more broth if the sauce gets too thick. Sprinkle with parsley and taste for seasoning before serving.

Notes

  1. The sauce should have a gravy-like thickness.
  2. You can thin it out with water or more broth if it feels too heavy.
  3. Keep an eye on the heat while browning the beef to avoid burning the browned bits.

Tools You'll Need

  • A heavy-bottomed pot or Dutch oven
  • Mixing bowl
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Wheat (due to flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 614
  • Total Fat: 36 g
  • Total Carbohydrate: 16 g
  • Protein: 47 g