EASY HUNGARIAN GOULASH (MELTINGLY FALL-APART TENDER) - DINNER, THEN DESSERT

Easy Hungarian Goulash (meltingly fall-apart tender) - Dinner, then Dessert image

Provided by @MakeItYours

Number Of Ingredients 14

4 pounds chuck roast (, cut into 3" inch cubes)
1 1/2 teaspoons Kosher salt
1/2 teaspoon coarse ground black pepper
3 tablespoons Hungarian sweet paprika
1/3 cup vegetable oil
1 yellow onions (, chopped)
2 cloves garlic (, minced)
4 medium yukon potatoes (, cut into 2" cubes)
4 medium carrots (, peeled and cut into 2" cubes)
6 ounces tomato paste
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar (, packed)
1 tablespoon red wine vinegar
3 cups beef broth

Steps:

Pre-heat oven to 325 degrees.
Add the salt, pepper and paprika to the chunks of beef, coating them well.
Add oil to your large dutch oven on medium high heat and brown the beef cubes well on all sides, about 5-6 minutes then remove them from the pan.
Lower the heat to medium and add the onions and garlic to the pot and cook until translucent, about 3-4 minutes.
Add in the potatoes, carrots, tomato paste, Worcestershire sauce, brown sugar, red wine vinegar, beef broth and the seared beef cubes (along with any juices on the plate), stirring well.
Cover and put into the oven for,2 hours, or until meat is fork tender.