Rustic Croatian Beef Goulash Recipe

Pat the beef chuck cubes completely dry with paper towels and season them generously on all sides with salt and black pepper.

Heat the vegetable oil in a large Dutch oven over medium-high heat, then sear the beef in batches until a rich, brown crust forms on all sides, about 5-8 minutes per batch.

Remove the beef from the pot and set it aside on a plate, then lower the heat to medium and add the finely chopped onions to the remaining fat.

Cook the onions slowly for 15-20 minutes, stirring occasionally, until they are soft, translucent, and deeply caramelized.

Stir in the minced garlic, tomato paste, sweet paprika, and hot paprika, cooking for about 1 minute until fragrant and darkened in color.

Pour in the dry red wine to deglaze the pot, scraping up all the flavorful browned bits from the bottom with a wooden spoon, and simmer until the liquid is reduced by half.

Return the seared beef and any accumulated juices to the pot, then pour in the beef broth, bay leaf, and dried marjoram.

Bring the liquid to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 75 to 90 minutes until the meat is fork-tender.

Remove the lid during the last 15 minutes of cooking to let the gravy thicken to your desired consistency, stirring occasionally to prevent sticking.

Discard the bay leaf, adjust the seasoning with salt and pepper to taste, and serve hot over a bed of creamy polenta or buttery mashed potatoes.