Beef goulash pot roast

Beef Goulash Calendar_71659Serves: 6
Prep and cook time: 3 h 30 min
Cooking skill: easy


  • 2 tbsp olive oil, divided
  • 1 kg | 35 oz British beef shoulder, trimmed
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 green pepper, cored, seeded, and diced
  • 4 celery stalks, chopped
  • 2 tsp paprika
  • 1 1/2 tsp dried oregano
  • 1 tsp dried basil
  • 3 bay leaves
  • 600 ml | 21 fl oz reduced-salt beef stock
  • 400 g | 14 oz tinned plum tomatoes
  • 600 g | 21 oz British baby potatoes
  • 1 handful chives, roughly chopped
  • Salt
  • Freshly ground black pepper


  1. Preheat oven to 150°C (130° fan) | 300°F | gas 2. Preheat a casserole dish over a high heat until hot.
  2. Rub beef with 1 tbsp olive oil and season with salt and pepper. Brown beef in casserole dish, turning occasionally. Remove to a plate and reduce heat to medium.
  3. Add remaining oil, followed by onion, garlic, green pepper, celery, and a pinch of salt. Sweat until softened, 10 minutes. Return beef to dish.
  4. Stir in paprika, herbs, bay leaves, stock, tomatoes, and potatoes. Bring to the boil, cover, and transfer to oven.
  5. Bake until sauce has thickened 
  6. and the beef registers at least 60°C | 140F on a thermometer, 
  7. 2-2 1/2 hours; stir from time to time, turning beef over once or twice during cooking. When ready, season to taste with salt & pepper. Garnish with chives.

Did you know...

In 2017 there were 889,000 beef cows in England and Wales. Currently, they are 2.5 times more efficient at managing carbon emissions than the global average.

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Related categories: Beef Recipes Savoury dishes

Last edited: 28 May 2020 at 09:14

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