Paleo Rindergulasch (German Beef Goulash)

Warm, hearty, and completely paleo-friendly, this Paleo Rindergulasch (German Beef Goulash) is the perfect comfort food for any occasion. Featuring tender chunks of beef chuck roast simmered to perfection in a rich, flavorful sauce of paprika, caraway seeds, and tomato, this dish is packed with aromatic spices and wholesome ingredients. Sautéed onions, garlic, and red bell peppers add natural sweetness and depth, while ghee provides a luscious, buttery base for browning the beef. Cooked low and slow for ultimate tenderness, this paleo adaptation of a classic German favorite skips the flour-based thickeners for a naturally satisfying stew. Serve this gluten-free, dairy-free, and crowd-pleasing goulash with steamed vegetables or a crisp green salad for a nourishing meal that’s as traditional as it is wholesome.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 3 tablespoons ghee
• 2 large yellow onions
• 4 garlic cloves
• 2 medium red bell pepper
• 2 tablespoons tomato paste
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef broth
• 2 tablespoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon caraway seeds
• 1 bay leaf
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Cut the beef chuck roast into 1-inch cubes and set aside.

Step 2

Heat the ghee in a large Dutch oven or heavy pot over medium-high heat.

Step 3

Add the beef cubes in batches and brown them on all sides, about 5-7 minutes per batch. Transfer them to a plate and set aside.

Step 4

Peel and slice the onions into thin rings. Mince the garlic cloves.

Step 5

Add the onions to the pot and sauté until they become translucent, about 5 minutes.

Step 6

Add the minced garlic and red bell peppers, cut into strips, and cook for another 3 minutes.

Step 7

Stir in the tomato paste and cook for an additional 2 minutes, allowing it to caramelize slightly.

Step 8

Return the browned beef cubes to the pot. Add the canned diced tomatoes and beef broth.

Step 9

Stir in the paprika, ground cumin, caraway seeds, bay leaf, sea salt, and black pepper.

Step 10

Bring the mixture to a gentle simmer. Cover the pot and reduce the heat to low.

Step 11

Let the goulash cook slowly for about 2.5 to 3 hours or until the beef is tender and flavorful. Stir occasionally to prevent sticking and ensure even cooking.

Step 12

Remove the bay leaf before serving.

Step 13

Garnish with freshly chopped parsley and serve the goulash hot, optionally with a side of steamed vegetables or a green salad.

Nutrition Facts

Serving size	(2442.0g)

Amount per serving	% Daily Value*
Calories	3057.4

Total Fat 229.5g	0%
Saturated Fat 101.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 800.4mg	0%
Sodium 5170.4mg	0%
Total Carbohydrate 77.9g	0%
Dietary Fiber 26.2g	0%
Total Sugars 37.0g
Protein 183.1g	0%

Vitamin D 0IU	0%
Calcium 453.8mg	0%
Iron 35.1mg	0%
Potassium 5268.8mg	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: 66.4%

Protein: 23.6%

Carbs: 10.0%