Deeply browned beef chuck simmers low and slow with sweet Hungarian paprika, smoked paprika, and caraway until it turns fork-tender and practically shreds on contact. Golden onions, a splash of white wine, and diced tomatoes build a rich, paprika-red broth, while Yukon Gold potatoes and roasted red peppers soak up all that flavor as everything melds together. It's the kind of one-pot braise that gets better as it simmers, filling the kitchen with a deep, smoky-sweet aroma. A scatter of fresh parsley at the end brightens the whole bowl and adds a little color contrast to that dark, brick-red stew. This version of goulash is a great fit for a dairy free table, with hearty beef and potatoes doing all the heavy lifting instead of any cream-based finish. Serve it in deep bowls with something crusty on the side for soaking up every last bit of sauce.
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Pat the beef cubes dry with paper towels and season all over with 1 tsp salt and ½ tsp black pepper.
Heat the lard in a Dutch oven over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside.
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