Ingredients:

  • 2 lbs (900g) beef chuck, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil or vegetable oil
  • 1 large onion, chopped (approximately 1 cup/150g)
  • 2 cloves garlic, minced
  • 2 tablespoons (30ml) sweet paprika
  • 1 tablespoon (15ml) smoked paprika (optional, but highly recommended)
  • 1 teaspoon (5ml) caraway seeds
  • 1/2 teaspoon (2.5ml) dried marjoram
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional, for a touch of heat)
  • 6 cups (1.4 liters) beef broth or stock
  • 1 (14.5 ounce/400g) can diced tomatoes, undrained
  • 1 tablespoon (15ml) tomato paste
  • 1 teaspoon (5ml) salt, or to taste
  • 1/2 teaspoon (2.5ml) black pepper, or to taste
  • 1 lb (450g) potatoes, peeled and cubed
  • 1 large carrot, peeled and sliced
  • 1 green bell pepper, seeded and chopped (optional)

Instructions:

  1. Brown the beef cubes in batches in the oil in the pot. Season with salt and pepper. Remove and set aside.
  2. Sauté the onion until softened. Add the garlic and cook until fragrant.
  3. Stir in the sweet paprika, smoked paprika (if using), caraway seeds, marjoram, and cayenne pepper (if using). Cook briefly to bloom the spices.
  4. Add the beef broth, diced tomatoes, and tomato paste to the pot. Stir to deglaze the bottom of the pot, scraping up any browned bits. Return the beef to the pot.
  5. Bring to a simmer, then reduce the heat, cover, and simmer for 1.5 - 2 hours, or until the beef is very tender.
  6. Add the potatoes, carrots, and bell pepper (if using) to the pot.
  7. Continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Ladle the goloush into bowls and serve hot.