Tender chunks of beef stewed in a rich onion gravy. Deeply flavorful, nourishing and comforting. This recipe is made in a single skillet and a slow cooker—set it and forget it!
INGREDIENTS
3 lbs boneless beef stew meat, shank, shoulder, chuck roast or short ribs (or a combination thereof). Make sure the beef is at room temp before you start
Oil or rendered beef fat
3 large onions
1/2 tbsp marjoram
1/2 tbsp caraway seeds
2 juniper berries, crushed
3/4 tsp salt
Pinch of sugar
2 cloves of garlic
4 tbsp sweet paprika
2 tbsp tomato paste
Some grated lemon rind
1/2 tbsp vinegar (any kind)
2 cups chicken stock
PREPARATION
If the meat is in larger pieces, cut into 2-inch cubes.
Heat a few tablespoons of fat in a large skillet over high heat. Once hot, add the beef in a single layer and sear to form a brown crust on most sides.
While the beef is browning, slice three large onions and two cloves of garlic.
Once browned, transfer the beef to your slow cooker.
Place the pan back over medium heat and add the onions. Cook, stirring occasionally, until they are deeply golden. This may take longer than you expect.
Add 1/2 tbsp marjoram, 1/2 tbsp caraway seeds, 2 crushed juniper berries, 3/4 tsp salt, and a pinch of sugar. Briefly sauté. Then stir in the sliced garlic, 4 tbsp paprika, 2 tbsp tomato paste, a bit of grated lemon rind (from about half a lemon), and 1/2 tbsp vinegar.
Transfer the onion mixture to your slow cooker. Add 2 cups of chicken stock and some freshly ground black pepper.
Cook on high for 3 1/2-4 hours, or on low for 6-7 hours.
Goulash tastes even better on the second and third days, so we recommend making it a day ahead of serving. Serve with crusty bread, rolls, spaetzle, potatoes, sour cream and chopped herbs, or whatever your heart desires!
Enjoy!