I had the TV on the Food Network the other day in the background, and Guy Fieri was cooking up a goulash recipe. It sounded scary. Goulash? I had no idea what a goulash even was. It is fun to say though. Say it with me… gooo-lash…. :) I was listening as Guy added ingredients, and got super excited when I heard it was all meat, veggies, spices and herbs. Paleo! It sounded so tasty, that I told Jake it was a MUST TRY and that we had to buy a new Dutch oven to try it out. We figured it seemed like a good purchase since we cook at home 95% of the time anyway. So, with a new recipe and new dutch oven in hand, this warm, savory goulash was prepared. Thank you for the inspiration, Guy Fieri!
I highly recommend prepping everything ahead of time, as it is a pretty extensive ingredient list. But, the blend of flavors was sooo delicious that it was well worth the time. And, 4 pounds of beef makes for great leftovers! I think it is a perfect dish for Fall :)
- 4 pounds Chuck, cut into 1.5 to 2″ cubes
- 1/4 cup Coconut Oil (or good cooking oil of your choice)
- 6 cups finely diced Onions
- 2 cups peeled and diced Carrots
- 1 Anaheim Pepper, seeded and finely diced
- 1 Serrano Pepper, seeded and minced
- 1 cup finely diced Shallots
- 1/4 cup Tomato Paste
- 2 tablespoons Whole Caraway Seeds, toasted and ground (Have you ever smelled Caraway Seeds before? This was my first time cooking with them, and really, I just wanted to save these fragrant seeds in a jar so that I could open it and smell them anytime I want. Their scent is sensational!)
- 3 tablespoons Paprika
- 1 teaspoon Red Chili Flakes
- 2 tablespoons freshly minced Marjoram Leaves
- 2 teaspoons freshly minced Thyme Leaves
- 1/4 cup Balsamic Vinegar
- 4 cups Chicken Stock
- 2 Bay Leaves
- Sea Salt & Fresh Ground Black Pepper, to taste
- Preheat oven to 325
- Season the cubed Chuck with sea salt and pepper, to taste.
- In a large, oven safe Dutch oven over medium-high heat, add the coconut oil and heat.
- Add the beef in batches, being careful not to crowd and be sure to brown the meat on all sides.
- Remove the meat from the pan to a baking sheet, or something that can catch the juices.
- Add the onions and carrots to the Dutch oven and cook for 5 to 6 minutes. The moisture from the onions will loosen the fond, so stir often.
- Add the peppers and the shallots and cook until caramelized and all of the liquid is evaporated.
- Stir in the tomato paste and allow to cook out the raw acidic flavor, about 1 minute.
- Add in the caraway, paprika, red chili flakes, marjoram, and thyme.
- Deglaze with the balsamic and let reduce for 2 minutes.
- Slowly add the chicken stock, then add the beef and any juices collected from the meat.
- Add the bay leaves, season with salt and pepper, to taste, and stir gently to combine.
- Cover and cook in the preheated oven for 2 hours, stirring occasionally. (I accidentally timed mine for 2.5 hours, so maybe yours won’t come out as dark. Tasted great though!)
- Adjust the seasoning with salt and pepper, to taste, and serve.
We served ours up with a side salad…
Happy eating :) Joey