Paleo Hungarian Beef Gulasch

Warm up your kitchen with the hearty, flavorful Paleo Hungarian Beef Gulasch, a comforting twist on the classic goulash that’s both gluten-free and grain-free. This one-pot recipe features tender chunks of beef chuck simmered to perfection in a rich, aromatic broth infused with sweet Hungarian paprika, garlic, and fresh thyme. Vibrant vegetables like red bell pepper, carrots, and parsnips add natural sweetness and texture, making this dish as nutritious as it is satisfying. Perfect for meal prepping or cozy family dinners, this gulasch delivers bold, authentic Eastern European flavors while fitting seamlessly into a paleo lifestyle. Pair it with a simple side salad or enjoy it solo for a soul-soothing meal.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

Ingredients

• 2 pounds beef chuck
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons coconut oil
• 2 large yellow onions
• 1 large red bell pepper
• 4 cloves garlic cloves
• 2 tablespoons tomato paste
• 3 tablespoons sweet Hungarian paprika
• 3 cups beef broth
• 2 leaves bay leaves
• 4 sprigs fresh thyme
• 2 medium carrot
• 1 medium parsnip

Directions

Step 1

Cut the beef chuck into 1-inch chunks. Season with salt and black pepper.

Step 2

Heat 2 tablespoons of coconut oil in a large pot over medium-high heat. Add the beef in batches, browning each side. Remove and set aside.

Step 3

Chop the onions and red bell pepper. Mince the garlic.

Step 4

In the same pot, add the remaining 1 tablespoon of coconut oil, followed by the onions and red bell pepper. Sauté until onions are translucent, about 5 minutes.

Step 5

Stir in the minced garlic and cook for an additional minute.

Step 6

Add the tomato paste and Hungarian paprika to the pot, stirring to coat the vegetables evenly.

Step 7

Return the browned beef to the pot along with any accumulated juices. Pour in the beef broth.

Step 8

Add the bay leaves and thyme sprigs. Stir to combine.

Step 9

Bring the mixture to a simmer. Cover the pot and reduce heat to low. Let it cook gently for 1 hour.

Step 10

Peel and chop the carrots and parsnip into bite-sized pieces.

Step 11

Add the carrots and parsnip to the pot. Cook for an additional 30-45 minutes, or until vegetables and beef are tender.

Step 12

Taste and adjust the seasoning if necessary. Remove bay leaves and thyme sprigs before serving.

Step 13

Serve hot, garnished with fresh herbs if desired.

Nutrition Facts

Serving size	(2449.2g)

Amount per serving	% Daily Value*
Calories	2887.1

Total Fat 168.5g	0%
Saturated Fat 87.1g	0%
Polyunsaturated Fat 7.9g
Cholesterol 834.6mg	0%
Sodium 8630.1mg	0%
Total Carbohydrate 99.1g	0%
Dietary Fiber 29.7g	0%
Total Sugars 34.7g
Protein 258.2g	0%

Vitamin D 36.3IU	0%
Calcium 420.9mg	0%
Iron 41.2mg	0%
Potassium 5622.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.5%

Protein: 35.1%

Carbs: 13.5%