Authentic Austrian Gulas – Rich, Slow-Cooked Beef Stew with Sweet Paprika and Aromatic Spices

Patience is the secret to an outstanding Austrian gulas. Slowly caramelized onions, quality paprika—either Hungarian from Szeged or Kolocsa or locally sourced premium paprika—and a long, gentle simmer create a silky stew with tender meat that effortlessly pulls apart. This recipe invites you to savor every moment of the cooking process and enjoy a rich, deeply flavored dish perfect for comforting meals.

🕒 Prep Time: 20 minutes

🍳 Cook Time: 2.5 hours
🍽️ Servings: 5-6

Ingredients

1 kg beef neck (cubed in 2 cm pieces)
800 g onions, chopped
2-3 garlic cloves, crushed
1 tbsp red wine vinegar (or sherry vinegar or balsamic vinegar)
1 tbsp tomato paste
3 tbsp sweet paprika (high quality, approx. 25 g)
A pinch of hot paprika (optional)
1 tsp marjoram (or oregano)
1/4 tsp ground cumin
5 allspice berries
1 bay leaf
1 sprig thyme (fresh or dried)
Zest of 1/2 lemon
350 ml beef broth (or chicken broth or water)
8 tbsp oil
Salt to taste

Instructions

1. Caramelize the Onions

Heat oil in a large, wide pan (minimum 25 cm diameter). Add onions and sauté over medium heat, stirring frequently, until they lose volume (about 5 minutes).
Lower heat and cook gently, stirring occasionally, until onions turn golden brown and caramelize, approximately 35 minutes. Be careful not to burn.

2. Build Flavor Base

Add crushed garlic and cook for a few more minutes.
Stir in tomato paste and dissolve it thoroughly. Continue sautéing for 5 minutes to deepen the flavor.

3. Transfer and Add Meat and Spices

Transfer contents to a thick-bottomed pot (e.g., cast iron or heavy saucepan) with a smaller surface area to allow slow evaporation.
When onions sizzle in the pot, add beef cubes and wait until sizzling resumes. Remove pot from heat.
Add sweet paprika, hot paprika, marjoram, and cumin. Mix thoroughly to coat meat with spices.

4. Simmer Slowly

Return pot to heat and add beef broth (optionally substitute 80 ml broth with dry red wine) and vinegar. Add salt and stir.
Bring to a gentle boil, add allspice berries on top, then cover with a tight-fitting lid and simmer over low heat.
After 5 minutes, the meat will release juices, increasing liquid in the pot.

5. Cook Until Tender

Simmer covered for about 2 hours, stirring every 20 minutes.
Keep an eye on the liquid level, adding up to 150 ml hot broth if the stew reduces too quickly to prevent drying out.

6. Final Flavor Adjustments

In the last 15 minutes, add bay leaf, thyme, and lemon zest.
Taste and adjust salt, cumin, and hot paprika to preference.
The meat should be so tender it falls apart in strips. Degrease the stew if desired.

Serving Suggestions

Serve hot with pasta, flour dumplings, bread dumplings, or boiled potatoes.
Gulas tastes excellent immediately and even better the next day after reheating.

💡 Tips

Patience during onion caramelization is crucial for depth of flavor.
Use quality paprika to enhance both taste and color.
Maintaining liquid levels during cooking ensures tender, juicy meat.
Adjust spiciness with hot paprika or chili flakes according to taste.

🎉 Perfect For

Hearty family dinners
Traditional Austrian and Central European cuisine lovers
Cold-weather comfort food

📝 Final Thoughts

This Austrian gulas recipe showcases how slow cooking and quality ingredients transform simple beef and onions into a rich, velvety stew. The tender meat, infused with aromatic spices and subtle tang from vinegar, makes this dish an unforgettable comfort meal perfect for any occasion.