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Rindsgulasch in a dutch oven.

Rindsgulasch (Austrian Beef Stew)

Tressa Jamil
Thick cuts of beef simmer to perfection in a rich gravy infused with hot and sweet paprika and peppery caraway to make Austrian beef rindsgulasch.
5 from 10 votes
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Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Course Main Course
Cuisine Austrian
Servings 8 servings
Calories 841 kcal
Equipment
Ingredients
  
  • 6 tablespoon sweet paprika, divided
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, coarse ground
  • 5 pounds short rib or chuck roast, boneless, cut into 1½- inch pieces
  • 4 tablespoons butter, salted
  • 2 large yellow onions, finely diced
  • 2 tablespoons caraway seed
  • 2 cloves garlic, minced
  • 1 tablespoon hot paprika
  • 2 cups water
  • 1 tablespoon Beef Better Than Bouillion
  • ½ cup tomato paste
  • 3 bay leaves
  • ¼ cup fresh dill, chopped, plus more for garnish
  • 1 tablespoon apple cider vinegar
  • 1 package egg noodles, cooked according to package
  • sour cream, for garnish
Instructions
 
  • Preheat the oven to 325°F (162°C) and combine one tablespoon of sweet paprika, salt, and pepper in a small bowl. Coat the beef with the mixture.
  • In a Dutch oven, melt butter on low-medium heat. Add onion and cook until caramelized and softened, for about 20 minutes.
  • Stir in the caraway seeds and minced garlic. Then, add hot paprika and the remaining five tablespoons of sweet paprika. Cook for about 30 seconds until fragrant.
  • Slowly whisk in the water, Better than Bouillon, and tomato paste. Simmer for 5 minutes.
  • Next, add the reserved beef and bay leaves to the Dutch oven. Cover and cook in the oven for 2 hours.
  • Remove the pot and give it a quick stir, then return it to the oven uncovered to cook for 1 hour.
  • Let stand for 5-10 minutes, then stir in the apple cider vinegar and finish with fresh dill.
  • Garnish with more dill and sour cream. Serve with buttery egg noodles.
Notes
Adapted:
  • This is a recipe from Milkstreet I simply had to try! I loved it so much I also made an Instant Pot version of the same recipe. 
Expert Tips:
  • Both boneless short ribs and chuck roast take time to break down. I recommend setting aside at least 3 hours for the meat to become fork-tender.
  • Traditional Austrian rindsgulasch does not contain flour or roux. Instead, it relies on onions as a thickening agent to create a flavorful gravy. We do the same in this recipe, so reserve enough time for the onions to caramelize and reduce. It can take 30-45 minutes, but it’s worth the wait!
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 841 kcal | Carbohydrates: 9 g | Protein: 2 g | Fat: 61 g | Saturated Fat: 27 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Cholesterol: 230 mg | Sodium: 1038 mg | Potassium: 562 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 75 IU | Vitamin C: 46 mg | Calcium: 11 mg | Iron: 25 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!