Entree: Czechia – Central Culinary Region – Guláš (Paprika-scented beef stew with onions, slowly braised until tender)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Total 2 hrs 15 min

Ingredients

- 1.5 lb (680 g) beef chuck, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) lard or vegetable oil
- 2 large onions, about 12 oz (340 g) total, finely chopped
- 2 tbsp (14 g) sweet paprika
- 1 tsp (2 g) hot paprika or cayenne pepper, optional
- 1 tsp (2 g) caraway seeds, lightly crushed
- 2 garlic cloves, minced
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) beef stock
- 1/2 cup (120 ml) beer or additional beef stock, optional
- 1 bay leaf
- 1/2 tsp (2 g) dried marjoram
- Salt to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) all-purpose flour, optional (for thickening)
- 2 tbsp (30 ml) cold butter, cut into pieces (finish for gloss), optional

Instructions

1. Pat the beef cubes dry and season lightly with salt and pepper. Heat the lard or oil in a heavy-bottomed pot over medium-high heat and brown the beef in batches until well-seared; remove and set aside.
2. Reduce heat to medium, add the chopped onions and sauté slowly until deeply golden and caramelized, about 20–30 minutes.
3. Stir in the sweet paprika and crushed caraway briefly to bloom the spice, then add the minced garlic and tomato paste and cook 1 minute more.
4. Return the beef to the pot, add the beef stock and beer if using, bay leaf, and marjoram. Bring to a simmer, cover partially, and braise gently for 1.5–2 hours until beef is very tender.
5. If needed, mix the flour with a little cold water to make a slurry and stir into the sauce to thicken; simmer 5–10 minutes. Adjust seasoning with salt and pepper.
6. Stir in cold butter just before serving for extra gloss and richness if desired. Serve hot with bread, dumplings, or boiled potatoes.