If you're craving bold, warming comfort food that's still keto-friendly, this hearty, Keto Hungarian Goulash Stew with deep Hungarian flavors is the perfect answer.
This slow-simmered low-carb stew brings together tender chunks of beef, earthy mushrooms, sweet paprika, and fragrant spices in a rich, savory broth.
It's the kind of one-pot meal that improves with time and freezes beautifully for future meals.
Whether you're preparing this goulash on the stovetop or in your slow cooker, it's a simple, wholesome dish that doesn't compromise on flavor.
And if you want more stew recipes, don't forget to check out our keto chicken stew for another flavor twist.
Low-Carb Hungarian Stew
Nothing says comfort food like a bowl of hearty stew, and I firmly believe that you should not be denied this classic Hungarian dish just because you're on a keto diet.
You'll notice that my recipe has quite a number of ingredients, but don't let this intimidate you.
The use of all the ingredients will guarantee the most flavorful, low-carb goulash stew.
Why You'll Love This Keto Goulash
- Rich & Comforting: The stew is slow-cooked to allow deep, traditional Hungarian flavors to develop.
- Low-Carb Vegetable Options: Swapping out potatoes for keto-friendly alternatives like turnips keeps it hearty but carb-conscious.
- Great for Meal Prep: Make a big batch, and enjoy leftovers throughout the week or freeze for later.
- Flexible Cooking Methods: Easily adaptable for stovetop or crockpot cooking.
The Following Are The Ingredients You'll Need
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The following are the ingredients you'll need to make this keto stew. Note that the full printable recipe card is at the bottom of the page.
For the Beef Base
- Boneless beef chuck, cut into chunks: for a rich, tender protein base
- Olive oil: used throughout for browning beef and vegetables
- Kosher salt and freshly cracked black pepper: essential for seasoning the beef before browning
Aromatics & Flavor Builders
- Yellow onion: sautéed to create a sweet and savory base
- Garlic cloves: added for aromatic depth
- Butter: used to enhance the flavor of the mushrooms
- Sweet paprika & hot paprika: signature spices for classic Hungarian flavor
- Garlic powder & onion powder: boost overall savory notes
- Tomato paste: adds richness and umami
- Red wine vinegar: provides a touch of acidity to balance the stew
- Low-sodium beef broth: forms the savory cooking liquid
Vegetables
- Mushrooms (such as baby Bella and chanterelle) add earthiness and texture
- Carrots: provide natural sweetness and body to the stew
- Turnips: a low-carb alternative to potatoes
Herbs & Spices
- Dried marjoram: a traditional herb for Hungarian goulash
- Fresh or dried thyme: adds warmth and depth
- Bay leaves: infuse the broth with subtle herbal notes
- Caraway seeds: a classic goulash spice that adds a hint of sharpness
- Fresh parsley leaves: an herbal garnish to finish the dish
How To Make This Hungarian Keto Goulash Stew
Begin by allowing the beef to come to room temperature, which helps it brown more evenly. Heat a heavy-bottomed pot over high heat with a bit of olive oil.
Pat the beef dry and season it with salt and pepper, then brown it in batches to ensure a good sear on all sides. Once browned, transfer the beef to a bowl and set it aside.
Lower the heat to medium and add a little more olive oil if needed. Sauté the onions until they're soft and translucent, then stir in the minced garlic and cook briefly until fragrant.
Transfer both the onions and garlic to the bowl with the browned beef.
Add more olive oil and a bit of butter to the pot, then brown the mushrooms over medium-high heat until they release their moisture and start to caramelize.
Stir in the chopped carrots and cubed turnips, letting them cook for a few minutes with the mushrooms.
Return the beef and the onion mixture to the pot. Add the beef broth, red wine vinegar, tomato paste, paprika (both sweet and hot), garlic powder, onion powder, marjoram, thyme, caraway seeds, and bay leaves.
Stir everything well, scraping up any browned bits from the bottom of the pot to deepen the flavor.
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Bring the stew to a simmer, then reduce the heat to low and cover. Let it cook gently for about two hours, or until the beef is fork-tender and the vegetables are soft.
Once done, remove the bay leaves, taste, and adjust the seasoning as needed.
Serve the stew in bowls with a generous sprinkle of fresh chopped parsley on top.
Leftovers can be stored in the fridge for a few days or frozen for easy future meals.
Beef Stew Crockpot Instructions
This stew recipe can also be made in a crock pot. After browning the beef, I transferred the meat, along with the brown bits and vegetables, to my slow cooker.
I then added the low-sodium beef broth, red wine vinegar, tomato paste, dried herbs, spices and sprigs of fresh thyme (or one teaspoon dried).
Cooking Setting Crockpot
I set my crockpot to cook on low heat for 8 hours. After 8 hours, I removed the bay leaves and thyme sprigs, garnished the stew with fresh parsley leaves, and adjusted the seasoning if needed.
Tag Us
This low-carb Hungarian goulash is a delicious way to enjoy classic comfort food without straying from your keto lifestyle.
The rich broth, tender beef, and fragrant spices make it a stew worth savoring. Whether it's your weeknight dinner or part of your Sunday meal prep.
Remember to tag us on Instagram, Facebook, and Pinterest. It's what keeps us encouraged to keep sharing and perfecting our recipes.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Join Our Jesus And Keto Movement
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When we decided to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God's intervention is to put it mildly. When we followed the Holy Spirit's lead to embrace the ketogenic diet and combine it with our faith, we got on the path to real transformation.
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Keto Hungarian Stew, Gluten-Free
This delicious keto Hungarian goulash stew features tender beef chuck, carrots, turnips in a rich paprika broth. It'a hearty, gluten-free and keto-friendly.
Ingredients
- 2 pounds boneless beef chuck, trimmed of hard fat, cut into 2-inch chunks ( allow the beef to come to room temperature before cooking)
- ¼ cub of olive oil, separated for browning the meat and vegetables
- 1 large yellow onion, chopped in large slices
- 5 cloves garlic, minced
- 1 tablespoon of unsalted butter, to brown the mushrooms
- 10 ounces of mushrooms, sliced ( I used a combination of baby Bella's and chanterelle mushrooms)
- 3 medium carrots, peeled and cut into ½-inch thick pieces
- 1 cup of turnips, peeled and cut into 1 ½-inch cubes
- 1 tablespoon of sweet paprika
- 1 teaspoon of hot paprika
- 1 ¼ teaspoons kosher salt, plus more as needed
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of freshly cracked black pepper
- 2 cups of low sodium beef broth
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 2 teaspoons of dried marjoram
- 2 bay leaves
- 1 teaspoon dried thyme
- ½ teaspoon caraway seeds
- Fresh parsley leaves, for garnish
Instructions
- Heat the olive oil in a heavy-bottomed pot over high heat until very hot.
- Pat beef dry and sprinkle with salt and pepper.
- Add beef to the pot in batches and brown well on all sides.
- Transfer the browned beef to a large bowl. Repeat with remaining beef.
- Lower the heat to medium. Add another tablespoon of olive oil if the beef has absorbed the oil.
- Stir in the onion, sauté for 5-7 minutes over medium heat until it has softened and become translucent.
- Add garlic cloves and cook for 1 minute or until tender.
- Transfer the onions and garlic to where the beef is.
- Add tablespoons of olive oil and butter and then brown the mushrooms and over medium-high heat.
- To the browned mushrooms add the cut carrots and turnips.
- Add the beef broth, red wine vinegar, tomato paste, and the remaining dry spices; mix well being sure to get all the browned pieces.
- Toss in the bay leaves, Return beef and its juices to the pot.
- Bring to a simmer, then cover the beef stew with the lid and lower the heat to low and cook for about 2 hours until the beef is tender.
- Discard bay leaves.
- Adjust salt and pepper, to taste.
- Serve in bowls, sprinkle with some fresh chopped parsley
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 weeks.
Notes
If you prefer a Hungarian goulash stew that is even lower in carbs, you could opt only to use a couple of the vegetables or swap some out for bell pepper, or celery root
Hungarian Stew Crockpot Instructions
This keto Hungarian recipe can also be made in a crock pot. After browning the beef, I transferred the meat, along with the brown bits and vegetables to my slow cooker.
I then added the low-sodium beef broth, red wine vinegar, tomato paste, spices, dried herbs, and bay leaves.
Setting the Crockpot
I set my crockpot to cook on low heat for 8 hours. After 8 hours, I removed the bay leaves and garnished the stew with fresh parsley leaves and tasted to adjust the seasoning if needed.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 460Total Fat: 24.8gSaturated Fat: 6.3gCholesterol: 151mgSodium: 800mgCarbohydrates: 12.2gNet Carbohydrates: 8.3gFiber: 4gSugar: 5.9gProtein: 51g
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