Hearty Beef Goulash

With the run up to this year’s Christmas festivities in full swing, and the cold December weather encouraging us to treat ourselves and enjoy the holiday spirit, this week’s recipe is sure to celebrate the traditions of Christmas whilst being something to warm you up from the inside out.

This week’s recipe, Hearty Beef Goulash, is brought to us by seasonal recipe blog ‘My Blue and White Kitchen’ and aims to bring delicious comfort to the dark days of winter. Scandinavian inspired, this dish is simple to make and takes two hours to simmer to create a fusion of rustic herbs, spices and vegetables including juniper berries, cinnamon, red pepper flakes and thyme. Set to introduce festive flavor into any winter warming meals, serve with crème fraiche and parsley for the perfect dinner party dish.

Serves 6 – 8


3 tbsp olive oil

2 tsp sweet smoked paprika
3 garlic gloves, minced
800 g (1.75 pounds) moose (I used bottom round but other cuts such as brisket or chuck are great as well), trimmed and cut into 2 cm / ¾” cubes
2 tbsp light muscovado sugar
½ tsp red pepper flakes
2 bay leaves
2 tbsp finely chopped rosemary
2 tbsp thyme leaves
3 red bell peppers, cut into strips
1 large onion, cut into strips
600 g (1.3 lb) piece of celeriac, cut into strips
680 g (1.5 lb) passata
1 liter (4 cups) beef stock
1 tbsp whole black pepper
½ tbsp juniper berries
1 ½ tsp fine sea salt
1 tsp cinnamon
4 potatoes, peeled & cubed

crème fraîche & flat leaf parsley, to serve


In a large dutch oven or pot, heat the olive oil over medium-high heat. Add the sweet paprika, garlic, and meat cubes and sear, tossing the cubes regularly. Lower the heat and add the sugar and red pepper flakes. Cook for around 5 minutes. Add the bay leaves and half of the rosemary and thyme. Cook for a couple of minutes more. Add the vegetables and cook for a couple of minutes. Add the passata, beef stock, as well as the remaining herbs and spices.

Bring to a simmer and reduce the heat to low. Cover and simmer for 1 ½ to 2 hours, or until the meat is tender. Stir occasionally. Add more water during cooking if necessary.

Add potatoes and cook for further 10 minutes or until cooked.

Serve with crème fraîche and flat leaf parsley. Note: You’re not supposed to eat the black pepper and juniper berries (well, you can eat them but the taste won’t be that nice as everyone who has bitten on a peppercorn knows). Here in Scandinavia, typically each eater picks out the spices him or herself. However, if you want to be extra nice to your dinner guests, discard the spices before serving.