When the cold weather sets in, there’s nothing quite like a rich, flavorful stew to warm your soul. Gulasch, the Hungarian-inspired classic, has long been a comfort food for families, combining tender chunks of beef with hearty potatoes and the unmistakable warmth of paprika. This home-cooked version of Gulasch is a variation of what I once made at the Reading Liederkranz, later refined and served at Brauhaus Schmitz. While this dish has its roots in Hungary, it’s been embraced in German cuisine, often served with spaetzle, dumplings, or even a slice of good German rye bread with a generous spread of grass-fed butter.

Gulasch is a staple in German cuisine, bridging the gap between its Hungarian origins and the hearty, comforting dishes that define German home cooking. Walk into almost any Brauhaus (brewery restaurant) or Gasthaus (inn) in Germany, and you’re likely to find Gulasch on the menu, especially in the colder months. While its roots are firmly planted in Hungary, German chefs and home cooks have embraced this dish, adapting it with regional twists and ingredients. The addition of potatoes, as in this recipe, is a nod to the practicality and resourcefulness of German cooking, where one-pot meals are designed to be both satisfying and efficient.

In Germany, Gulasch is often served as a centerpiece for family dinners, community gatherings, and even festive occasions. Its popularity stems from its versatility and ability to feed a crowd with minimal effort—qualities that have made it a favorite in both homes and restaurants. Each region has its own spin on the dish: some prefer a thinner, soup-like consistency, while others, like this version, opt for a thicker, stew-like preparation. The defining characteristic, however, remains the rich paprika-forward flavor that gives Gulasch its signature warmth and color.

When visiting a Gasthaus, you’ll often see Gulasch paired with quintessentially German sides like spaetzle, potato dumplings, or even thick slices of rye bread. It’s not just a dish; it’s an experience—one that embodies the gemütlichkeit (coziness and warmth) that Germans cherish. I’ve added potatoes to this version and it makes a perfect one pot dish. You can still pour this over dumplings or spaetzle, or you can leave the potatoes out if you’re planning that and don’t want the extra carbs. Whether you’re enjoying it with a pint of dark beer or a glass of red wine, Gulasch feels like a hug in a bowl, the perfect antidote to chilly evenings.

What You’ll Need For Gulasch

Ingredients

• 1 tablespoon canola or grapeseed oil
• 1 tablespoon butter or Ghee
• 2 pounds beef stew meat or chuck roast, cut into 1-inch cubes
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 2 red bell peppers, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/4 cup sweet paprika
• 1/2 teaspoon hot paprika
• 1 teaspoon dried marjoram or oregano
• 1/4 cup all-purpose flour
• 1 cup dry red wine
• 3 cups beef stock
• 1 tablespoon Maggi seasoning
• 2 tablespoons Worcestershire sauce
• 2 small Yukon Gold potatoes, unpeeled and diced

Instructions

1. Browning the Beef

Heat a medium-sized Dutch oven over medium-high heat. Add the oil and butter or ghee, allowing the butter to melt completely. Once the mixture is hot, add the beef cubes. Season generously with salt and pepper. Brown the beef on all sides, creating a deep crust that will enhance the stew’s flavor. Don’t rush this step—it’s worth the time for the depth of flavor.

2. Building the Base

Once the beef is browned, remove it and set aside. Add the diced red bell pepper, onion, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.

3. Adding the Paprika and Flour

Sprinkle the sweet paprika, hot paprika, marjoram (or oregano), and flour over the meat and vegetables. Stir to combine until the mixture looks dry and pasty. This step ensures that the flavors meld and that the flour coats everything evenly, helping to thicken the stew later.

4. Deglazing with Wine

Pour in the red wine, scraping the bottom of the pot to loosen the browned bits (fond). Add the beef stock, Maggi seasoning, and Worcestershire sauce. Stir well, ensuring there are no lumps. Add the beef back into the pot.

5. Slow Cooking

Reduce the heat to low, cover the pot with a lid, and let the stew simmer gently for 1 hour. Stir occasionally to prevent sticking.

6. Adding the Potatoes

Check the beef for tenderness by cutting a piece with a fork. If it falls apart easily, add the diced potatoes. If not, continue cooking for another 30 minutes or until the meat is tender. Add the potatoes and cook for an additional 20 minutes, or until they are fork-tender but still hold their shape.

7. Final Adjustments

Taste the stew and adjust the seasoning with more salt and pepper if needed. Serve immediately.

Slow Cooker Gulasch

For those who prefer a set-it-and-forget-it approach, Gulasch works wonderfully in a slow cooker.

Instructions

1. Brown the Meat and Vegetables: Follow steps 1–3 using a skillet instead of a Dutch oven. Transfer the mixture to the slow cooker.
2. Add Liquids and Seasonings: Pour the wine, water, Maggi seasoning, and Worcestershire sauce into the slow cooker. Stir well.
3. Cook on Low: Cover and cook on low for 6–8 hours or on high for 3–4 hours.
4. Add Potatoes: Add the diced potatoes during the last 2 hours of cooking on low or the last hour on high.
5. Final Touch: Adjust seasoning and serve.

Tips for Perfect Gulasch

1. Use Fresh Paprika

Don’t skimp on this ingredient! Fresh Hungarian paprika is the cornerstone of the dish. Buy from a reputable source and store it in an airtight container away from light. Click here to view our favorite.

2. Don’t Rush the Browning

Building flavor starts with browning the meat. Take your time to develop that deep caramelized crust. Many people don’t brown the meat enough. Unless it’s burned it will be fine.

3. Balance the Liquid

If you prefer a thicker stew, mix a little cornstarch with water until it resembles white glue. Whisk a little bit at a time into the Gulasch until the desired consistency is reached.

4. Let it Rest

Like many stews, Gulasch tastes even better the next day. Allowing it to rest overnight in the fridge intensifies the flavors.