Gulasz Wołowy

Name: Gulasz Wołowy
Prep time: 25 min
Cook time: 130 min
Total time: 155 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 2 lbs beef chuck roast, cut into cubes; 2 tsp kosher salt; 1/2 tsp ground black pepper; 2 tbsp vegetable oil; 2 large yellow onions, diced; 4 cloves garlic, minced; 1/4 cup tomato paste; 2 tbsp sweet paprika; 1/4 cup all-purpose flour; 4 cups beef broth; 1 tsp caraway seeds; 1 tsp dried marjoram; 2 bay leaves; 4 medium carrots, sliced; 2 lbs Yukon Gold potatoes, cubed

Polish beef goulash with chunks of chuck roast braised slowly in paprika, caraway, and marjoram, finished with potatoes and carrots. It is a hearty Sunday stew that tastes better the next day.

155 minMediumServes 4700 cal/serving

PolishDinnerStovetopStandard

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Ingredients

2 lbs beef chuck roast, cut into cubes
2 tsp kosher salt
1/2 tsp ground black pepper
2 tbsp vegetable oil
2 large yellow onions, diced
4 cloves garlic, minced
1/4 cup tomato paste
2 tbsp sweet paprika
1/4 cup all-purpose flour
4 cups beef broth
1 tsp caraway seeds
1 tsp dried marjoram
2 bay leaves
4 medium carrots, sliced
2 lbs Yukon Gold potatoes, cubed

Instructions

1

Pat 2 lbs cut into cubes beef chuck roast dry and season it with 2 tsp kosher salt and 1/2 tsp ground black pepper.
2

Heat 2 tbsp vegetable oil in a Dutch oven over medium-high heat. Brown 2 lbs beef chuck roast in batches, about 4 minutes per side, without crowding the pot. Set the meat aside.
3

Reduce the heat to medium and add 2 large diced yellow onions. Cook 8 minutes, scraping up the browned bits, until soft. Stir in 4 cloves minced garlic and 1/4 cup tomato paste and cook 2 minutes.
4

Take the pot off the heat, then stir in 2 tbsp sweet paprika, 1 tsp caraway seeds, and 1 tsp dried marjoram so the paprika does not scorch. Sprinkle 1/4 cup all-purpose flour over and stir for 1 minute.
5

Return the beef chuck roast to the pot with any juices. Add 4 cups beef broth and 2 bay leaves, then bring to a boil and reduce to a bare simmer.
6

Cover and simmer for 1 1/2 hours. Check the beef chuck roast with an instant-read thermometer; it should reach 195°F and shred easily with a fork.
7

Add 4 medium sliced carrots and 2 lbs cubed Yukon Gold potatoes and simmer uncovered for 25 minutes, until the vegetables are tender.
8

Discard 2 bay leaves, adjust the seasoning, and serve hot in deep bowls.

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Questions

What is Gulasz Wołowy?

Polish beef goulash with chunks of chuck roast braised slowly in paprika, caraway, and marjoram, finished with potatoes and carrots. It is a hearty Sunday stew that tastes better the next day. This reference files it under Polish dinner: made on the stovetop, rated medium and about 155 minutes start to finish.

What internal temperature should Gulasz Wołowy reach?

For Gulasz Wołowy, the target internal temperature is 195 F (about 90 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Gulasz Wołowy?

Step 2 reads: "Brown 2 lbs beef chuck roast in batches, about 4 minutes per side, without crowding the pot." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Do I need any special equipment for Gulasz Wołowy?

Beyond a knife and a board, the method uses a Dutch oven (step 2) and a probe thermometer (step 6). If you do not have one, any heavy pot with a tight lid does the work of the Dutch oven.

Can I make Gulasz Wołowy gluten-free?

Yes. The gluten in Gulasz Wołowy is 1/4 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

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