- 2 1/2 pounds trimmed beef chuck, cut into 2-inch cubes
- Kosher salt and black pepper
- 1 cup all-purpose flour
- 2 to 3 tablespoons canola or olive oil
- 1 large onion, quartered and sliced
- 4 large cloves garlic. sliced
- About 1/4 cup (4 scant palmfuls) Hungarian sweet paprika
- 1 teaspoon (1/3 palmful) caraway seed
- 1 teaspoon cumin seed
- 1 quart beef stock
- 2 carrots, thickly sliced on a bias
- 1 large or 2 medium parsnips, thickly sliced on a bias
- 2 ribs celery with leafy tops, thickly sliced on a bias
- 1 14-ounce can diced tomatoes
- 1 large cubanelle pepper (mild frying pepper), seeded and chopped
- 4 potatoes peeled, cut into 1 1/2-inch cubes
- 1/4 cup chopped parsley, chives and dill combined
- Crème fraîche, to pass at table
Preheat oven to 325°F. Bring meat to room temperature and season with salt and pepper. Dredge the beef in the flour.
Heat a large Dutch oven to medium-high heat and add oil, 2 turns of the pan. When oil smokes, add meat in batches and brown evenly; remove to plate. Add onions and garlic, and stir 5 minutes. Add paprika, caraway seed, cumin, salt and pepper. Stir to toast the spices a minute. Add stock, bring to low boil, then add carrots, parsnips and celery. Slide beef back into pot and transfer to oven for 2 hours.
Stir in tomatoes, peppers and onions, and return to oven to cook 25-30 minutes more. Remove goulash from oven and stir in herbs. Pass with crème fraîche at the table for topping.