Description

My version of the Yule Ball Beef Goulash includes rich chunks of beef chuck, potatoes, carrots, and red bell peppers cooked down into a sweet paprika-spiced stew. This hearty and delicious beef stew is perfect for a cold winter day or enjoyed during your own Yule celebrations.

Ingredients

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2 tbsp extra-virgin olive oil (may sub for garlic-infused olive oil if omitting the garlic below)
2 lbs beef chuck stew meat
2-3 tbsp all-purpose flour, for dredging (may sub for a gluten-free 1:1 flour blend, if needed)
2 1/2 tsp Kosher salt, divided
1 tsp cracked black pepper, divided
1 large onion, diced (may sub for 100 g / 1 cup chopped green onion if intolerant)
2 cloves garlic, minced (may omit in favor of garlic-infused olive oil noted above if intolerant)
3 large carrots, peeled and chopped (about 193 g)
3 large celery stalks, chopped (about 175 g)
1 red bell pepper, diced (about 182 g)
3 tbsp tomato paste
8 oz (1 cup) full-bodied dry red wine (Cabernet, Burgundy, Pinot Noir, or Merlot) (may sub for an equal measure of beef broth)
3 tbsp red currant jelly (may sub for an equal measure of canned cranberry sauce)
32 oz (4 cups) beef broth
1 tbsp Worcestershire sauce
2 tsp Hungarian paprika
2 tsp dried thyme - OR - 2 tbsp fresh thyme
2 tsp dried parsley - OR - 2 tbsp fresh parsley, minced
2 bay leaves
3 large Yukon Gold potatoes, diced (about 770 g)
(optional) horseradish sour cream (3 parts sour cream + 1 part horseradish cream) and fresh parsley, to top

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Instructions

In a large mixing bowl, season the beef with 1 tsp of the divided Kosher salt and 1/2 tsp of the divided cracked black pepper. Reserve to the side while you prep the vegetables, around 10 minutes or more is great.
Once you're ready to cook the beef, pat down with a paper towel to remove excess moisture, then dredge in flour.
In a large pot over medium-high heat, add the olive oil and heat until shimmering. Sear the meat in batches, taking care not to overcrowd the pan to it browns properly. You'll want to brown each side for 3-5 minutes (depending on size) before flipping. The meat will brown better undisturbed so don't be tempted to flip early. As the meat browns, reserve each batch to the side.
Lower the heat slightly to just above medium and add the onion and garlic, if using. Allow to cook until onions are translucent. If omitting garlic or utilizing green onions instead of traditional move on to the next step.
Add the carrots, celery and bell pepper and sautee for 3-4 minutes. You just want them to get a bit of direct heat, but they don't need to be soft.
Add the tomato paste and cook until it begins to darken, then add the wine (or equal measure of broth) to deglaze, scraping any brown bits from the bottom of the pan. Allow the wine to reduce by about half, then add the red currant jelly, stirring until melted and emulsified.
Add the beef back to the pot, then add the beef broth, Worcestershire sauce, paprika, thyme, parsley, and bay leaf. Stir to combine.
Allow the stew to come to a boil then reduce heat to simmer, add the remaining 1 tsp salt and 1/2 tsp cracked black pepper, and cover. Allow to simmer for 75-minutes, stirring occasionally to make sure that the stew does not begin to boil.
After 75-minutes, add the potatoes and allow to simmer uncovered for the final 15-minutes. If additional liquid is needed, it can be added at this point. Beef broth or water are both good options, if needed.
Once the potatoes are tender, remove bay leaves, taste for salt and adjust if needed. Serve warm with optional horseradish sour cream and fresh parsley, if desired.

Notes

Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Nutrition

Serving Size: 1 serving
Calories: 643
Sugar: 12 g
Sodium: 727 mg
Fat: 33 g
Saturated Fat: 11 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 133 mg