Dinner Meat Dishes Beef Main Course Beef Stew Slow Cooker Beef Goulash 5.0 (2,676) 1 Review This warming eastern European short rib stew is best served in deep bowls over buttery noodles. More Beef Dishes By Grace Parisi Grace Parisi Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and Chefs Recipes Made Easy. Parisi has also been published in McCall’s, Redbook, and The New York Times, has written five hit cookbooks, and has appeared numerous times on national television. Food & Wine's Editorial Guidelines Updated on January 14, 2019 Rate PRINT Share Trending Videos This warming eastern European short rib stew is best served in deep bowls over buttery noodles. Photo: © Fredrika Stjärne Active Time: 40 mins Total Time: 4 hrs 40 mins Yield: 8 Ingredients 2 tablespoons extra-virgin olive oil 4 pounds boneless beef short ribs, cut into 2-inch pieces Salt and freshly ground pepper 1 large onion, chopped 3 garlic cloves, minced 4 carrots, cut into 2-inch lengths 1/4 cup sweet paprika 1 tablespoon ground caraway 1 teaspoon ground coriander 3 cups chicken stock or low-sodium broth 4 thyme sprigs 2 bay leaves Sour cream and buttered noodles, for serving Directions In a large skillet, heat the olive oil. Season the short ribs with salt and pepper. Brown half of the short ribs in the skillet over moderately high heat, about 12 minutes. Transfer them to a slow cooker with a slotted spoon. Repeat with the remaining short ribs. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and carrots and cook over low heat, stirring, until the onion is barely softened, about 5 minutes. Add the paprika, caraway and coriander and cook, stirring, until fragrant, about 1 minute. Scrape the mixture into the slow cooker. Add the stock, thyme and bay leaves, cover and bring to a boil on high. Cook for 4 hours, until the meat is very tender. Discard the bay leaves and thyme and spoon off as much fat from the sauce as possible. Serve the goulash in deep bowls with a dollop of sour cream and buttered noodles. Make Ahead The goulash can be refrigerated for up to 5 days or frozen for up to 3 months. Originally appeared: March 2010 Rate It Print