error opening log file
Connecting you to the wines you truly love
Subscribe to our Newsletter:
Welcome Guest   |  Login

Your Shopping Cart is Empty  |   Checkout »

« Back to Recipes

Chipotle Beef Goulash

Not yet rated. Be the first one.
  • 4 lbs. beef stew cut in medium size squares
  • 4 large carrots cut in 1/4-inch pieces
  • 2 large russet potatoes peeled and cut in 1/4-inch pieces
Sauce Ingredients
  • 1/3 medium yellow onion
  • 4 large garlic cloves (1 per pound of meat)
  • 4 large tomatoes
  • 1 15 oz. can tomato sauce
  • 1 6 oz. can tomato paste
  • 1/2 cup canned chipotle peppers in adobo sauce (this can be purchased at any market carrying Mexican food items)
  • 1 raw jalapeno pepper (optional, depending on how spicy you like it)
  • 1 cup water
  • 1/3-cup cilantro leaves
  • 1 tsp. paprika (preferably Hungarian)
  • 1 tsp. salt (or to taste) Pepper to taste

Note: To make this dish more or less spicy you may add or subtract the amount of Chipotle sauce added to the blender.


Place the meat in a large pot over medium flame to drain all of the liquid. Set aside.

Now onto the sauce...

Boil tomatoes until skin cracks. (Can be done while meat is over flame.) Drain and peel tomatoes. Place all ingredients for the sauce into blender and blend to a thick and rich consistency. Once at the right consistency, add sauce to the pot of drained beef and bring to a boil. Lower flame and simmer for about 1 hour or until beef squares are tender, but not falling apart.

At this point add carrots and continue to simmer for 10 minutes. Add the potatoes and continue to simmer until potatoes are tender. Bravo, your dish is ready!

Serving Suggestion:

This dish is delicious served on a bed of white rice, with side dollop of guacamole and hot corn tortillas.

Serves: 12

Rate this Recipe

1    2    3    4    5