STOVETOP & OVEN METHOD

Cup of Yum
1. Pat the beef dry and season with salt and pepper. Preheat the oven to 160C /325F and set the shelf on lower third of the oven.
2. Heat a little olive oil (or use olive oil spray) in a large heavy lidded casserole dish. Gently cook the onions, stirring occasionally, for 5-7 minutes until softened.
3. Turn the heat up slightly and add the caraway seeds, sliced garlic and salt. Add beef, in batches if necessary. Brown the beef for a couple of minutes.
4. Take the pan off the heat and add the paprika, stirring well to incorporate the aromatic spice into your meat.
5. Return the heat and add the beef stock, tomatoes and carrots.
6. Bring to a simmer, cover and cook for an hour either on the stove over low heat or in a 160C /325F preheated oven.
7. Uncover and stir in the potatoes. Cover and cook for another hour.
8. Now add the peppers and cook for a further 30 minutes.
9. Check the seasoning and add salt and freshly ground pepper to taste. Serve with some soured cream and crusty bread to mop up the delicious sauce.

INSTANT POT GOULASH

If you prefer a thicker stew add only 1 cup (250ml) beef stock

1. Select Sauté, heat the oil and cook the onions for 5 minutes, stirring.
2. Add the garlic and caraway seeds. Sear the beef, in batches if necessary until sealed.
3. Add a splash of the stock to deglaze the pot. Stir in the paprika, carrots and potatoes.
4. Add the beef stock and top with the tomatoes (do not stir them in).
5. Set vent to sealing, cover and cook for 35 minutes at high pressure. Allow for 10 minutes Natural Release and then manually release.
6. Stir in the peppers and select Sauté again. Cook for about 5 minutes until slightly softened. Check seasoning and serve as desired.

SLOW COOKER METHOD

If you prefer a thicker stew add only 1 cup (250ml) beef stock

1. Follow steps 1-5 of the stove method then transfer to the slow cooker adding the potatoes in as well. Cook on low for 7 hours without opening the lid.
2. Uncover and stir in the sliced peppers. Cook for 30 minutes or until the peppers have softened. Check the seasoning then serve.