This tasty paleo beef goulash is an amazing stew that is loaded with flavor. It is the perfect dish for when you need to feed a hungry crowd.
This stew is loaded with flavor thanks to the beef, tomatoes, bell peppers, caraway seeds, and paprika. It is one of the tastiest stews that you will find around.
A single batch of this goulash will feed roughly six people without any extra side dishes. You might want to make some side dishes if you need to feed more. Alternatively, you can easily double or triple the recipe.
Like pretty much any stew, this does not really need anything extra to go with it. With that said, you can always make some zucchini pasta, cauliflower rice, or something similar to go with it.
Perfecting this Beef Goulash
You can bulk out this goulash by using some sweet potato. Two sweet potatoes should be more than enough to get another couple of serves out of this tasty paleo beef goulash recipe.
Use cheaper cuts of meats for stew as you will be cooking the meat for a decent amount of time. By the time you are done cooking, the beef will be tender and flavor-packed. I recommend using chuck, round, or brisket.
If you love leftovers, you will be glad to hear that this dish will reheat nicely. Simply store in the fridge or freezer and then heat whenever you need some food. The leftovers should last a few days in the fridge or a few months in the freezer.
A great way to see how to make this paleo beef goulash is to check out the video below. It will take through the entire process from start to finish without chewing up too much of your time. You can also find the full written recipe right under the video.
Paleo Beef Goulash Recipe
- 750 g (1.7 lb) beef chuck steak, cut into 3 cm (1 in) chunks
- 2 Tbsp sweet paprika
- 1 onion, diced
- 2 tsp garlic, crushed
- 2 carrots, cut into chunks
- 2 red bell peppers, cut into chunks
- 2 Tbsp tomato paste
- 400 g (14.1 oz) diced tomatoes
- ½ cup beef stock
- ½ Tbsp caraway seeds
- 2 bay leaves
- In a deep pan over high heat, brown the beef with the paprika.
- Once browned, add the onion, garlic, carrots, red bell peppers, and cook until the onion is translucent.
- Add the tomato paste, diced tomatoes, beef stock, caraway seeds, and the bay leaves.
- Bring to a simmer and place a lid on the pot. Cook for 2 hours or until the beef is tender.
- Season with salt and pepper.
- Serve & Enjoy.
- If you find that there is too much oil on top of the goulash, gently remove it using a ladle or spoon.
- Beef stock can be replaced with water if you don’t have any around.
- You can reduce the cooking time to less than an hour if you are low on time. However, you may find the flavors will not develop as much, and the beef will not be as tender.
- You are able to make this goulash in a slow cooker and get even better results. The beef will be so tender by the time it is ready to eat.
The information above is an estimate generated by an online nutrition calculator.
More Beef Recipes
This beef goulash is a delicious stew that is a staple in so many households. Below are some alternative beef dishes that I highly recommend.
If you are looking for more of a traditional stew, then be sure to check out my hearty beef stew. It’s pretty simple to make and is packed full of flavor.
Another beef dish that I have got to recommend is the paleo-friendly beef stroganoff. It is loaded with tender beef, flavor-packed mushrooms, and an amazing creamy sauce. I highly recommend giving it a try.
I really hope that you enjoy this paleo beef goulash. If you have any thoughts, tips, suggestions, or anything else that you would like to say, then please feel free to leave a comment below.