RECIPE

Beef Goulash from the Dutch Oven
with Sweet Potato Purée

Looking for a meal that’s comforting, flavorful, and just a little different from your usual routine?
This beef goulash, slow-cooked in a Dutch oven and paired with creamy sweet potato purée, delivers exactly that. The rich flavors of tender beef, smoky paprika, and red wine come together perfectly with the subtle sweetness of the purée – topped off with crispy bacon for that extra crunch. It’s a great dish to try out on the grill or stovetop, whether you’re cooking for friends, family, or just treating yourself after a long day.

Prep Time: 10 minutes
Cook Time: 2 hours 20 minutes

For the Beef Goulash:

  • 1.3 kg beef goulash (stew meat)

  • 1 large yellow onion

  • 3 shallots

  • 2 cloves of garlic

  • 3 tbsp tomato paste

  • 2 tbsp clarified butter (or ghee)

  • 400 ml dry red wine

  • 700 ml beef stock

  • 3 bay leaves

  • 2 tbsp smoked paprika powder

  • 1/4 bunch flat-leaf parsley

  • Salt, pepper

INSTRUCTIONS:

  1. Prepare the gas grill for medium direct heat. If using charcoal briquettes, prepare about 25 pieces.

  2. Peel the onion and shallots and slice them into strips. Peel and finely chop the garlic.

  3. Rinse the beef goulash under cold water and pat it dry.

  4. Heat the clarified butter in the Dutch oven at high temperature over the direct zone on the grill and sear the meat in batches for about 5 minutes on all sides until nicely browned.

    (Alternatively, place 17 briquettes under the pot.)

  5. Remove the meat from the pot and set it aside.

  6.  Add the onions and garlic to the pot and sauté for 1 minute. Then add paprika powder, tomato paste, and bay leaves, and sauté everything for another minute