Hongarian Goulash

Hungarian Goulash with stout beer

I love the smell of stew in the morning! Getting up and starting to prepare your meal! Walking outdoors with a coffee in your hand heating up beside the fireplace. The smell of Goulash is filling the garden while the sun slowly awakes and the city comes to live! What a wonderful experience! Start your fires! It's time to enjoy!

Course Main Course, Stew
Cuisine European, Hongarian
Keyword Cooking on fire, cooking with beer, Dutch oven, Goulash, Hongarian, stew
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 People


  • 1 kg Beef Shoulder parts
  • 3 onions
  • 2 cloves garlic
  • 3 red bell peppers
  • 2 yellow bell peppers
  • 2 carrrots
  • 70 gr concentrated tomato paste
  • 2 tbsp mild Paprika powder
  • 1 tsp cumin powder
  • 1 tsp caraway seeds optional
  • 1 Bouquet garni
  • 5 dl Beef stock
  • 2.5 dl Stout beer
  • 2 Tbsp Wheat flour
  • 2 tbsp tomato ketchup
  • chili powder optional
  • pork fat or olive oil
  • fresh parsley at taste
  • freshly ground black pepper
  • sea salt at taste


  • Dutch oven
  • Baking pan
  • Big spoon



  1. Cut the beef shoulder in pieces from about 5 cm. and cut the onion.

  2. Remove the skin and green heart before crushing the garlic. 

  3. Remove the stems and seeds from the bell peppers and slice them.

  4. Cut the carrot in small pieces. 

  5. Thoroughly rinse the parsley and chop it. 

Dutch Oven time

  1. Prepare your BBQ for a direct session on medium heat (+-200°C/400°F). When using a kamado you might need the accessory rack to hang your dutch oven.

  2. Preheat the dutch oven before adding the Pork fat (or olive oil). Brown the meat in batches otherwise you'll be cooking them and never get a nice colour (and flavor). 

  3. Lower the heat of your bbq when all of the meat is browned and remove the meat. Toss in the spices and let simmer for a couple of minutes to release their fragrants and flavors. Add the onions and garlic to cook until translucent. 

  4. Add half of the bell peppers and braise them with the other ingredients. Add the meat again and sprinkle with 2 Tbsp wheat flower. Stir thoroughly to prevent the flower from forming clumps. 

  5. Add the Tomato puree and cook for a couple of minutes before adding a sip of the broth to deglace the dutch oven. 

  6. Add the rest of the beef stock and the stout beer. Make sure the meat is covered with the liquids.  

  7. Add the bouquet garni to the stew and let gently simmer over a medium heat fire for a couple of hours (3 to 4). The meat needs to be soft and tender, nearly falling apart. 

  8. Stir every once a while. When you notice to much liquid got lost you can add some more stock or beer or just put the lid on top of the dutch oven. 

  9. About 15 minutes before the end of your session you can add the carrots and remaining bell peppers. Let simmer for a while until the carrots are done. 

  10. Remove the bouquet garni, add 2 Tbsp of ketchup and give it at taste. Add some more ingredients at your own desire (salt, pepper, chili, ...) I've added juice of a half lemon for some extra punch and to accentuate the other flavors. 

Sprinkle some freshly chopped parsley on top and serve with rice or mashed potatoes! Have a tasteful meal!

Recipe Notes

Hint: a stew often tastes better the day after you've cooked the meal!