Name: Hearty Goulash Stew
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 2 h 25 min
Yield: 6
Ingredients: 800g (1.76 lb & 3½ cups) stewing meat; 3-4 brown onions, finely diced; 3 medium turnips, chopped; 1 large red bell pepper; 1 tbsp tomato paste; 3 tbsp sweet paprika; 1 tsp smoked paprika; 3 cloves of garlic, minced; 2 tsp Caraway seeds; 3-4 large bay leaves; 1 tsp Marjoram; 3 tbsp clarified butter; A pinch of sea salt and pepper.; 2 cups of beef stock (MSG free; organic)

Hearty Goulash Stew

Yield:
6

Prep Time:
10 minutes

Cook Time:
1 hour 15 minutes

Additional Time:
1 hour

Total Time:
2 hours 25 minutes

This is a super easy, nutritious, hearty & healthy stew, perfect for those cold autumn and winter nights.

Ingredients

800g (1.76 lb & 3½ cups) stewing meat
3-4 brown onions, finely diced
3 medium turnips, chopped
1 large red bell pepper
1 tbsp tomato paste
3 tbsp sweet paprika
1 tsp smoked paprika
3 cloves of garlic, minced
2 tsp Caraway seeds
3-4 large bay leaves
1 tsp Marjoram
3 tbsp clarified butter
A pinch of sea salt and pepper.
2 cups of beef stock (MSG free; organic)

Instructions

In a large dutch oven, slow cook the onions for 15-20 minutes in the clarified butter and a pinch of salt on low heat to brown them.
Take the pot off the heat and stir in the tomato paste, garlic, paprika and caraway seeds. Bring back to heat, toss in the meat and coat well with the spices, then add the stock, and simmer for an hour to preserve the nutrients. Let it rest for 10-25 minutes and serve with sourdough toast and a sprinkle of ground pepper.
Optional: to soften the meat and settle the flavours more, you could cook for up to 1.5 – 2 hours (total time), but this does does also cook off the nutrients.

Notes

Recently I got back from an amazing trip to the Austrian Alps where I enjoyed the most delicious Goulash soup in what felt like a restaurant on top of the world, and I couldn't wait to get back and make it myself, and the best part, is it is super easy to make with a couple of key, simple ingredients. I have replaced the potatoes in the traditional way of cooking with turnips, because I am obsessed with them and they give a delicious sweetness to the stew. Traditionally, the stew is also cooked for a long time, but note, however, that the B and C vitamins are cooked off the longer you simmer the dish (120 minutes cooking time causes 60-70% greater vitamin B & C loss compared to 60 minutes!), so this has been adapted to be cooked for 60 minutes, which is sufficient time to soften the meat , especially with resting time, whilst preserving the nutrients and tasting delicious. My tip: make sure you get a decent quality paprika, I use a Spanish brand called La Chinata.

Nutrition Information:

Yield: 6

Serving Size: 312

Amount Per Serving:

Calories: 468 kcal Total Fat: 27.5gNet Carbohydrates: 12.5gFiber: 4.3gProtein: 38.5g

Hearty Goulash Stew