Classic Beef And Paprika Goulash
A warming, slow-simmered stew featuring tender beef chuck, root vegetables, and antioxidant-rich paprika. Perfect for chilly evenings and deeply comforting for both body and mind.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthJoint discomfort
Bring patterns, not guesses
Record timing, severity and movement alongside meals or supplements. New, persistent or worsening pain needs clinical attention.
Track: stiffness + movement
Low energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Digestive comfort
Let tolerance guide the portion
Fiber, portion size and ingredients land differently for everyone. Increase unfamiliar foods gradually and notice comfort.
Track: comfort + portion
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Before you start
Your 105-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Oven · Knife and cutting board
Time saver
This stew tastes even better the next day as the rich paprika and beef flavors meld together. Store leftovers in an airtight container in the fridge for up to 4 days.
Do these three things first
- 1Prep large red bell peppers (chopped), large carrots (sliced), large yellow onion (chopped)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
One clear step at a time
0 of 5 steps complete
Next: Heat a splash of olive oil in…
- 01
Heat a splash of olive oil in…
Heat a splash of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season the beef chuck generously with salt and black pepper, then sear until browned on all sides. Remove the beef and set it aside.
Tap card to mark done - 02
In the same pot
In the same pot, add the chopped yellow onion and sauté until softened. Stir in the sweet paprika, smoked paprika, and minced garlic. Cook for 1 minute until fragrant.
Tap card to mark done - 03
Return the beef to the pot
Return the beef to the pot. Stir in the tomato paste, sliced carrots, chopped red bell peppers, and beef bone broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
Tap card to mark done - 04
Chop the russet potatoes into 1-inch cubes
Chop the russet potatoes into 1-inch cubes, leaving the skins on for extra fiber. Stir the potatoes into the stew.
Tap card to mark done - 05
Cover and simmer for another 30 minutes
Cover and simmer for another 30 minutes, or until the beef is fork-tender and the potatoes are cooked through. Taste and adjust the seasoning with a bit more salt and pepper if needed before serving.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
Leave the potato skins on
Leave the potato skins on; they contain nearly half the potato's fiber, which helps slow digestion and keep your blood sugar steady.
Using beef bone broth instead of…
Using beef bone broth instead of standard stock adds a natural dose of collagen and amino acids, which are highly supportive for joint comfort and tissue elasticity.
This stew tastes even better the…
This stew tastes even better the next day as the rich paprika and beef flavors meld together. Store leftovers in an airtight container in the fridge for up to 4 days.
Your symptoms change. Your plan should too.
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