A slow-cooked beef goulash with a tomato base, paprika, and fresh cilantro/coriander water that makes the sauce flavourful. Serve it over rice for a proper weeknight dinner. Prep is 20 minutes, and the pot does the rest in about an hour.
I tasted this at a Peruvian restaurant inside the Taj in Dubai, and I couldn't stop thinking about it for days. The chef called it goulash. I just went back for a second plate of rice and ate until I was embarrassed.
That was my 30th birthday dinner. It's been on the rotation ever since. I'll be honest - I'm not entirely sure this is authentic to any one cuisine. It borrows from Peruvian Seco de Carne and Hungarian goulash.
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I googled Peruvian stew recipes and found a few recipes that use aji Amarillo paste and lots of cilantro. So I did make a few tweaks, but I will still call this Goulash, which I feel is more appropriate than calling this Peruvian Beef stew without the main ingredients.
What goes into this beef goulash
Beef: Use the cheapest boneless cut you can find. Slow cooking is kind to tough, humble cuts. By the time it's done, you'll have tender chunks sitting in a stock that's earned its flavour.
Coriander water: This is the thing. Blend about half a cup of fresh coriander leaves with an equal amount of water and add it to the pot. I wouldn't skip it.
Paprika: Hot or smoked. I use smoked when I want depth, and hot when I want the stew to have a bit of a bite.
Vegetables: Carrot, potato, red pumpkin, bell pepper, and peas. They become part of the sauce as they break down and thicken everything.
See the recipe card below for the full list and quantities.
How to make it?
First, pat dry the beef cubes. I like to wash the meat if there is too much blood. Next, I seasoned them with salt and pepper. Heat a saucepot with some oil. I added the seasoned beef cubes in small batches to the hot oil to sear them until browned on all sides.
Next, the bay leaf, minced garlic and onions go into the pot along with the beef. I saute those until they become softened and translucent.
I then added the tomato paste and all the vegetables along with the seasonings like salt, cumin and paprika.
At this point, I go ahead and prepare the cilantro by blending it with water and adding it to the saucepot. Gently simmered until the beef is tender and the sauce slightly thickened.
I garnish the beef goulash with any leftover coriander leaves and green chillies. Serve over steamed white rice. Don't overthink the rice. Plain is perfect.
What cut of beef is best for this stew?
The cheapest boneless cut at your butcher. Genuinely. Chuck, stew beef, anything sold for slow cooking. The collagen in tougher cuts breaks down over time and gives the sauce a silky body that more expensive cuts can't replicate. This is one of those recipes where budget and flavour are on the same side.
If you love a one-pot beef stew with paprika and beans, my Chili con Carne follows the same logic: same pot, different continent.
Beef Goulash Questions, Answered
Can I make this beef goulash ahead of time?
Yes, and you should. Like most stews, this tastes better the next day once the flavours have had time to settle. I often make it in the morning, leave it on the counter to cool, and reheat it for dinner. The sauce thickens overnight, which I prefer.
Can I freeze leftover beef goulash?
Yes. Let it cool completely, portion it into airtight containers, and freeze for up to three months. Defrost overnight in the fridge and reheat gently on the stove with a splash of water. The vegetables will be softer after freezing, but the flavour holds well.
What can I serve with beef goulash besides rice?
Plain white rice is my first choice as it absorbs the sauce. But this also works with crusty bread for mopping, or with flatbreads if that's what you have. In Peru, it seems this kind of stew is always served with white garlicky rice. Some people serve a European-style goulash with egg noodles or mashed potatoes, which would work here too.
Related
Looking for recipes using boneless beef chunks? Try these:
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📖 Recipe Card
Beef Goulash with Cilantro (Inspired by a Peruvian Kitchen)
Ingredients
- 2 tablespoon cooking oil
- 500 grams boneless beef chunks, washed, pat dried and seasoned with salt and pepper
- 1 bay leaf
- 3 garlic cloves, crushed and grated
- 1 large red onion, diced finely
- 1 large tomato, chopped roughly
- 1 carrot, cut into roundels
- 1 large potato, chopped into large chunks
- 100 grams pumpkin, chopped
- 1 bell pepper, chopped into large pieces
- 1 teaspoon tomato paste
- 1 teaspoon paprika powder, (use red chilli powder if you can't source this)
- 1 teaspoon cumin powder
- ½ cup Fresh coriander leaves, blended with ½ cup of water
- 1 cup water
- ⅓ cup frozen or boiled green peas
- 2 green chillies, chopped
- Salt and pepper to taste
Instructions
- Heat olive oil in a deep saucepot and brown the seasoned beef chunks in small batches. Sear the beef cubes on all sides as this will ensure that the meat remains juicy inside. Sear until meat juices start to release.2 tablespoon cooking oil500 grams boneless beef chunks washed, pat dried and seasoned with salt and pepper
- Add the bay leaf, minced garlic, and chopped onions and sauté until translucent.1 bay leaf3 garlic cloves crushed and grated1 large red onion diced finely
- Add the chopped tomato, tomato paste, and chopped vegetables along with salt, pepper, paprika and cumin powder. Stir and cook for a minute.1 large tomato chopped roughly1 carrot cut into roundels1 large potato chopped into large chunks100 grams pumpkin chopped1 bell pepper chopped into large pieces1 teaspoon tomato paste1 teaspoon paprika powder (use red chilli powder if you can't source this)1 teaspoon cumin powder
- Stir in the coriander water and more water to cover the stew and bring this to a boil.½ cup Fresh coriander leaves blended with ½ cup of water1 cup water
- Adjust the salt and spices and then cook covered for 40 minutes to an hour on low flame or until the beef and all the vegetables are cooked (Do occasionally stir the stew to prevent it from sticking or burning)Salt and pepper to taste
- Add the frozen green peas for about 5 minutes before the end of cooking and simmer for a few minutes.⅓ cup frozen or boiled green peas
- Stir in the chopped green chillies and serve warm with steamed white rice!2 green chillies chopped
Notes
Nutrition Info
Nutritional information is an estimate provided for informational purposes only. Values may vary based on ingredient brands, cooking methods, and portion sizes.
Famidha Ashraf says
This beef goulash turned out to be such a cozy, hearty meal... the kind that makes you want a second helping! I loved how the paprika adds warmth without being overpowering. If you’re planning to try it, don’t forget some crusty bread to mop up that rich sauce. My personal favourite is always rice. Can’t wait to hear how it turns out for you!