Hungarian Goulash (Beef Stew)

Ingredients:

• 3 tbsp Butter or olive oil
• 1.5 – 2 lbs Chuck Roast (sliced into 1/2″ pieces)
• 1 Yellow Onion (chopped)
• 3-4 large Carrots (peeled and chopped)
• 5 Garlic Cloves (minced)
• 3-4 Yukon Gold Potatoes (peeled and chopped)
• 2 Roma Tomatoes (chopped)
• 1 Yellow Bell Pepper (chopped)
• 2 Red Bell Peppers (chopped)
• 1/4 cup Hungarian Sweet Paprika
• 5 cups Beef Broth
• 2 Bay Leaves
• Sour Cream (for garnishing)
• Lemon Wedges (for garnishing)

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Instructions:

1. Prepare the Beef:

   • Season the chuck roast pieces with salt and black pepper.
   • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
   • Add the seasoned beef and sear for 3-4 minutes on each side until browned. Use a slotted spoon to remove the beef from the skillet and set it aside.

2. Cook the Vegetables:

   • In a large Dutch oven, add the remaining 2 tablespoons of olive oil (or butter) and let it heat up for 1-2 minutes.
   • Add the chopped onion and minced garlic. Sauté for about 2 minutes, until fragrant.
   • Add the chopped carrots, bell peppers, and tomatoes. Sauté for an additional 3-4 minutes.

3. Add Seasoning and Broth:

   • Stir in the Hungarian sweet paprika to combine with the vegetables and cook for another minute.
   • Pour in the beef broth and add the bay leaves. Bring the mixture to a boil.

4. Simmer the Stew:

   • Add the chopped potatoes and seared beef to the Dutch oven. Stir to combine.
   • Cover the pot and reduce the heat to low. Let the stew simmer for 1-2 hours until the beef becomes pull-apart tender.

5. Garnish and Serve:

   • Serve the stew warm, garnished with a dollop of sour cream and fresh lemon wedges on the side.
   • Enjoy with some artisanal bread for dipping!