A one pot wonder! A hearty goulash laced with paprika, pepper and capsicums from our friends at AstonRX.
Ingredients
- 1kg beef chuck or brisket
- 1 tablespoon extra virgin olive oil
- 30g grass-fed butter
- 2 onions, roughly chopped
- 5 garlic cloves
- 2 heaped tablespoons paprika – Hungarian or smoked Spanish
- 3 red capsicum, seeded and roughly chopped
- 1 teaspoon caraway seeds (optional)
- 3 bay leaf
- 1 litre beef bone broth*
- ½ bunch parsley, roughly chopped
- Try adding cauliflower florets half way through the oven cooking time for extra vegetables.
Method
- ½ bunch parsley, roughly chopped.
- Preheat oven to 180°C.
- Dice the beef into 2cm cubes.
- Pre-heat a Dutch oven – or oven proof equivalent – on the stove over med- high heat.
- Fry the onions and whole garlic cloves in oil and butter for 7 minutes, stirring occasionally. Some caramelised onion edges are welcome.
- Next add the beef and stir for 2 minutes or until the beef turns from red to brown.
- Add the remaining ingredients to the beef and bring to a simmer.
- The beef should be just covered with broth.
- Cover with a lid and transfer to the oven for 90 minutes.
- Adjust the seasoning with salt and finish with plenty of chopped parsley.
- This recipe is suitable for a slow cooker.
- First, fry the onions and garlic in a pan before transferring all ingredients to the slow cooker.
This recipe was provided by AstonRX from their recipe library.
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