Hearty Beef Goulash With Potatoes: A Classic One Pot Meal

There are certain dishes that instantly fill a home with warmth. The smell alone brings back memories of rainy days, crowded family tables, and comforting meals slowly simmering on the stove for hours.

This beef goulash with potatoes is exactly that kind of recipe.

Rich, hearty, and deeply flavorful, it is the kind of classic one pot meal that feels both rustic and festive at the same time. The meat becomes melt in your mouth tender, the potatoes soak up all the savory sauce, and every spoonful tastes even better than the last.

The best part? While it tastes like something that took endless effort, the process itself is surprisingly simple.

Ingredients

• 2.2 lbs (1 kilogram) chuck roast (No. 5), cut into medium cubes
• 2 large onions, chopped
• 6 garlic cloves, sliced
• 1 bell pepper, cut into thin strips
• 2 carrots, peeled and cut into large pieces
• 6 medium potatoes, peeled and roughly chopped
• 1 cup canned crushed tomatoes
• 1 tablespoon tomato paste
• 3 cups reserved beef cooking liquid

Seasoning

• 2 tablespoons date syrup
• 1 tablespoon sweet paprika
• 1 heaping tablespoon soup powder
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

How to Make It

Heat a wide pot with a little oil and sear the meat cubes for about 1-2 minutes per side until lightly browned.

Cover the meat with boiling water and cook over high heat for about 5 minutes. If foam forms on top, skim it off with a spoon.

Transfer the meat together with the cooking liquid into a temporary bowl and set aside.

In the same pot, heat 2 tablespoons oil and sauté the chopped onions until they begin turning golden. Add the sliced garlic and cook for another 2 minutes until fragrant.

Add the bell pepper and carrots and stir for several minutes until slightly softened.

Return the meat cubes to the pot. Add the crushed tomatoes, tomato paste, and 3 cups of the reserved cooking liquid.

Add all the seasonings, stir well, and bring everything to a boil.

Once the sauce begins bubbling, cover the pot and cook over medium low heat for about 1 1/2 hours.

Add the potatoes, stir gently, and continue cooking for another 1 1/2 hours, or until the meat becomes extremely tender and the potatoes absorb the rich flavor of the sauce.

Taste and adjust seasoning if needed.

After adding the potatoes, try to stir as little as possible so they stay intact and do not fall apart.

If you prefer a thicker sauce, remove the lid toward the end of cooking and allow the liquid to reduce slightly.

Serve hot and enjoy.