Hungarian Goulash

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp vegetable oil
• 3 medium onions, chopped
• 3 cloves garlic, minced
• 3 tbsp high-quality sweet paprika
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp caraway seeds
• 3 medium potatoes, cut into chunks
• 2 medium carrots, sliced
• 1 bay leaf
• Salt and black pepper to taste

Instructions

1. 1

   In a large Dutch oven, heat the vegetable oil over medium-high heat. Sear beef chunks in batches until browned.

2. 2

   Add onions and cook until soft, 5-7 minutes.

3. 3

   Stir in garlic. Remove from heat briefly and mix in the paprika to prevent burning.

4. 4

   Return beef to pot. Add broth, tomato paste, caraway seeds, bay leaf, salt, and pepper.

5. 5

   Bring to a boil, reduce heat, and simmer covered for 1.5 hours.

6. 6

   Add potatoes and carrots. Simmer partially covered for another 30-40 minutes until veggies are tender.

7. 7

   Remove bay leaf. Serve hot.