Ingredients:

  • 3 lbs Beef Chuck, trimmed and cubed (1 to 1.5-inch cubes)
  • 2 Tbsp Avocado or Olive Oil
  • 1 large Yellow Onion, chopped
  • 4 cloves Garlic, minced
  • 2 Tbsp Tomato Paste (no added sugar)
  • 3 Tbsp Sweet Hungarian Paprika
  • 1 Tbsp Smoked Paprika
  • 1 tsp Dried Marjoram
  • 1/2 tsp Caraway Seeds
  • 4 cups Beef Broth (low sodium)
  • 1 Tbsp Apple Cider Vinegar
  • Salt & Black Pepper to taste
  • 1 medium Celery Root (Celeriac), peeled and cubed
  • 1 large Green Bell Pepper, chopped
  • 1/2 tsp Xanthan Gum (optional)

Instructions:

  1. Pat the beef cubes thoroughly dry. Season heavily with salt and pepper. Heat oil in a large heavy-bottomed pot or Dutch Oven over medium-high heat. Sear beef in batches until deeply browned on all sides. Transfer seared beef to the slow cooker insert.
  2. Reduce heat slightly. Add onion to the Dutch Oven and cook until softened (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
  3. Stir in the tomato paste, Hungarian paprika, smoked paprika, marjoram, and caraway seeds. Cook, stirring constantly, for 1 minute until the spices are fragrant (blooming).
  4. Pour a splash of beef broth into the Dutch Oven and scrape up any browned bits (fond) from the bottom. Transfer the entire mixture (onions, spices, liquid) into the slow cooker with the beef.
  5. Add the remaining beef broth, cubed celery root, chopped green pepper, and apple cider vinegar to the slow cooker. Stir everything gently to combine.
  6. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the beef is fork-tender.
  7. Taste the stew. Add more salt, pepper, or a touch more vinegar if needed.
  8. If a thicker gravy is desired, mix the xanthan gum with 2 tablespoons of cold water to create a slurry. Stir this slurry slowly into the hot goulash, cover, and cook on HIGH for another 15 minutes to allow it to thicken.