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.
Prep
15 min
Cook
90 min
Total
105 min
Makes
4 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthEveryday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
90 min
Total
105 min
How many are you cooking for?
The ingredient amounts update automatically.
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
Instructions
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.
Look for: browned on all sides
Tap card to mark done - 02
Add the chopped yellow onion and sauté…
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.
Look for: softened
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.
Allow: 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.
Look for: the beef is fork-tender and the potatoes are cooked through
Tap card to mark done
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