Easy Beef Goulash with Bell Peppers

This easy beef goulash with bell peppers is pure comfort food—perfect for a cozy weeknight family dinner, but rich enough to serve when hosting guests.

Tender, juicy, and packed with flavor, this beef goulash is a total crowd-pleaser for the whole family, and it’s super easy to prep ahead.

Honestly, beef goulash tastes even better the next day once all those amazing flavors have had time to meld together.

So feel free to make it a day early and let it chill in the fridge overnight—dinner tomorrow night will be a total breeze!

In my easy step-by-step recipe, I’ll show you how effortless it is to whip up an absolutely delicious homemade beef goulash right in your Thermomix® in no time at all!

This Beef Goulash with Bell Peppers is:

• Super easy to make right in your Thermomix®.
• Packed with rich, cozy flavor.
• The ultimate comfort food dinner.
• A total crowd-pleaser for the whole family.
• Great for meal prep and reheating later.

My Top Tips for Making Beef Goulash

For the absolute best results, I recommend buying a whole roast or chunk of beef and cutting it into bite-sized pieces yourself.

Not only is this usually much cheaper than buying pre-cut stew meat, but you also know exactly what cut of beef you’re getting.

Store-bought pre-cut stew meat often comes from various different cuts of beef packaged together, which means the pieces might cook unevenly.

Don’t be afraid of meat with a little marbling! The fat and collagen melt down as it simmers, making the meat melt-in-your-mouth tender and the gravy beautifully rich.

If you prefer using a very lean cut of beef and want a thicker sauce, you can easily thicken it at the end with a simple cornstarch slurry (just dissolve a bit of cornstarch in cold water and stir it in).

What to Serve with Beef Goulash

At our house, we usually serve this with spiral pasta (like rotini or fusilli), cooked separately on the stovetop.

However, this savory beef goulash is also incredible served over fluffy rice or tender boiled potatoes!

If you’re serving this with potatoes, you can actually steam them right in your Thermomix® at the same time!

Just toss 2 lbs (1 kg) of peeled, cubed potatoes with 1 tsp of salt, place them in the steaming attachment (Varoma®), and let them cook during the final 30 minutes of your stew’s cooking time.

Just remember to switch the setting to Varoma® instead of 100°C (212°F) for this step.

Can You Make Beef Goulash Ahead of Time?

Yes, absolutely! Like most slow-cooked stews, goulash is practically made for reheating.

In fact, it actually tastes even better the next day because all those rich flavors have time to meld together overnight.

It even gets more tender and flavorful each time you gently warm it back up.

So feel free to make your goulash 1 to 2 days ahead of time and keep it stored in the fridge until you’re ready to serve.

How Long Does Beef Goulash Last?

Any leftover goulash will keep nicely in the fridge for 2 to 3 days.

Once it cools down, transfer it to an airtight container and pop it right into the refrigerator.

This recipe also freezes like a dream!

Just let the goulash cool completely, spoon it into an airtight, freezer-safe container, and get it into the freezer as soon as possible.

It will stay fresh in the freezer for up to 3 months.

When you’re ready to eat, simply thaw it in the fridge overnight (or use your microwave’s defrost setting), then gently warm it up in a pot over low heat on the stove.

Ingredients You’ll Need for Beef Goulash with Bell Peppers

• 1 large onion
• 1 garlic clove
• 20 g cooking oil
• 500 g beef stew meat
• 500 g hot water
• 100 g tomato paste
• 2 tsp salt, slightly rounded
• 2 tsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp black pepper
• 1 rounded tsp vegetable bouillon powder
• 3 red bell peppers
• 150 g milk

Note: You’ll find the exact quantities and step-by-step instructions further down in the recipe card.

How to Make Beef Goulash with Bell Peppers

Prep Work:

Cut the stew meat into roughly 1-inch cubes, sear in a skillet until browned, and set aside.

Pro Tip: You can also sauté the beef directly in your Thermomix® if you’re short on time and want to skip seared browning!

Instructions:

Wash and seed the bell peppers, then drop the roughly chopped pieces into the mixing bowl.

Chop for 2 sec / Speed 5, then transfer to a small bowl.

Next, peel and quarter the onion.

Peel the garlic clove.

Set the dial to 10 sec / Speed 5 and drop the chopped onion and garlic clove through the hole in the lid, one after the other.

Use the spatula to scrape down the sides of the bowl and repeat.

Next, add the oil and sauté for 3 min / Varoma® / Speed 1.

Note: If you didn’t brown the goulash meat ahead of time, add it to the mixing bowl now and sauté for 5 min / Varoma® / Reverse / Speed 1 before adding the water, tomato paste, and spices.

If your meat is already seared, go ahead and add it to the mixing bowl along with the hot water, tomato paste, salt, sweet paprika, smoked paprika, black pepper, and vegetable broth. Cook for 40 min / 100°C / Reverse / Speed 1.

When the timer goes off, add the chopped bell peppers and milk, then cook for another 30 min / 100°C / Reverse / Speed 1 until everything is tender.

Enjoy!

Note: You can find the exact ingredient amounts and full step-by-step instructions down in the recipe card.

The listed prep and cook times are estimated averages.

Happy cooking!

If you loved my quick **Beef Goulash with Bell Peppers**, you might also love my recipe for a delicious creamy potato soup! 🙂

Happy cooking,
Christoph
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