Hungarian Goulash

Steps

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1. 1
   Cut the chuck roast into appropriately sized chunks. For soup, cut into bite-sized pieces; for stew, larger chunks are fine. Season with salt and pepper.
   ▶ ≈1:21
2. 2
   Heat a large pan and sear the beef on all sides until beautifully browned, developing a rich Maillard reaction color.
   ▶ ≈2:14
3. 3
   Stir in the Hungarian sweet paprika and lightly toast for about a minute, being careful not to burn it.
   ▶ ≈3:40
4. 4
   Add minced garlic, then fold in the chopped tomatoes, caraway seeds, Worcestershire sauce, and red peppers.
   ▶ ≈4:09
5. 5
   Deglaze the pan by pouring in beef stock, scraping up the browned bits. Add enough stock to cover ingredients (about 8 cups total). Cover and simmer on low heat for 2 to 2.5 hours until beef is very tender.
   ▶ ≈7:09
6. 6
   After about 1.5 hours of cooking, add cubed potatoes, carrots, and parsnips. Continue simmering until all vegetables are tender.
   ▶ ≈9:56
7. 7
   Taste and adjust seasoning with additional salt and pepper as needed. Turn off heat and stir in a knob of butter for richness.
   ▶ ≈10:22
8. 8
   Serve hot as a soup or hearty stew. Garnish with fresh parsley leaves before serving.
   ▶ ≈12:11