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 :)
Ingredients:
- 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
Instructions:
- 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…
{CLICK HERE FOR A PRINTABLE RECIPE FOR OH MY GOULASH!}
Happy eating :) Joey
Sleep Love Eat 
This looks delicious. I live outside Washington DC and am finding it almost impossible to find free range/grass fed beef. If you have any suggestions on how I can source it down by me I would love it!
Hi Anne! I actually have a great post coming up on Monday with some resources on how to find good-sourced meats in your area. Stay tuned!
Hey Joey! Jake reminded me of your website today and I came back to revisit (now it is bookmarked) :). Anyway, this dish looks amazing…I am going to try your recipe on Sunday. Yum!
Your site is awesome girl!
Awesome! I hope you like it!
This looks amazing. I am just getting started with Paleo and really enjoy your blog.
Thanks for your everything!
Whats your favorite dinner posted on your blog?
Well, this goulash is a new favorite, I’m actually making it again tonight already. The Cilantro-Lime Chicken is one of my favorites – we make it often using whole leg quarters. Crock Pot Pot Roast is another good standby that we never get tired of – but be sure to use the updated marinade for it. And any type of grilled meat or fish always goes great with our Spicy Spaghetti Squash. And it’s great to make extra squash because it stores & reheats so fabulous as a leftover – I could eat this for every meal!
I love goulash! My Mom uses to make it when I am on a home visit at my parents’. So, so good! Yours looks very delicious! :D
WOW! Made it last night! YUM!!!!!!!!!!!
Tried this tonight, absolutely mouth-watering delicious. Left overs for lunch tomorrow!!
LOVE the recipes (and definitely appreciate the pictures!) – does anyone have any suggestions on good chicken stock to use? I don’t have much access to a freezer right now, and I don’t think it’s a viable option to MAKE chicken stock every time I need to use it… ARE there any paleo chicken stocks? Or does it need to be homemade?
this looks amazing. i cannot wait to try it! i’m thinking next week! thanks for sharing :)
-suzanne
Outstanding! There were NO leftovers!
That’s kind of a bummer – this recipe is a lot of work not to have any leftovers :) Glad it was enjoyed though!
Fed 5 people, two were CrossFitter guys so…!
Guy rocks my world. If you like chili try his Dragon Breath Chili recipe. Hella good. I just picked up 4lbs bison and this goulash will be dinner tomorrow. Thanks so much for sharing!
Loved this recipe! I could not find all the fresh herbs, and I bought whole caraway seeds, so I had to improvise a little since I don’t have a spice grinder, but it was still awesome! I’ve been eating it all week! Sometimes I have it with a salad and sometimes over faux-tatoes (cauliflower mash)!
Thanks for sharing :)
I’m new to cooking and just starting to find my way around the kitchen. I made this recipe on Sunday and it took a long time due to my checking and re-checking everything. I felt I was in over my head for a while but when it was done it was worth EVERY second! This is by far the best tasting recipe I have made to date. Your website is great and i check it out every day. Thank you for what you do and please keep it up!
John