Italian Goulash in the Dolomites

Beef Goulash


4 pounds beef chuck, cubed

4 T. olive oil

2 large onions, chopped

4 garlic cloves, minced

1 1/2 cups dry red wine

@ 2 cups beef broth

3 T. tomato paste

3 bay leaves

4 T. sweet paprika

1 T. hot paprika

a few sprigs of fresh thyme

1 1/2 t. ground cumin

1 t. caraway seeds



In a large covered pot that is oven proof, saute the beef over medium heat in the olive oil until browned on the outside. Remove the meat from the pot and add the chopped onions, adding more olive oil if needed. When the onions are limp, add the garlic cloves and saute for a few minutes. Put the beef back into the pot and add the rest of the ingredients. Put the lid on the pot and place in a 350 degree oven for 2 hours.


Serve with polenta, mashed potatoes, or noodles.