Beef goulash with herbs

Preparation

1. 1
   Step 1

   Rinse the beef, pat dry, and cut into approx. 2–3 cm cubes.

2. 2
   Step 2

   Peel the onions and cut into fine strips. Peel and dice the carrots.

3. 3
   Step 3

   Heat olive oil in a large pot and sear the beef all over over high heat.

4. 4
   Step 4

   Add the onions and carrots to the meat and sauté for another 5 minutes.

   Timer · 5 min
5. 5
   Step 5

   Season the meat with salt and pepper.

6. 6
   Step 6

   Peel and finely chop the garlic. Pluck the leaves from 2 sprigs each of thyme and oregano and chop them.

7. 7
   Step 7

   Add the chopped garlic and herbs to the goulash.

8. 8
   Step 8

   Deglaze with 1 tbsp balsamic vinegar and pour in 250 ml beef broth.

9. 9
   Step 9

   Let the liquid simmer slightly over low heat for approx. 5 minutes.

   Timer · 5 min
10. 10
    Step 10

    Stir in 600 g tomato purée.

11. 11
    Step 11

    Cover the goulash and let it braise over low heat for about 2.5 to 3 hours, stirring occasionally.

    Timer · 180 min
12. 12
    Step 12

    If necessary, add a little more liquid during the braising process.

13. 13
    Step 13

    Before serving, season with salt and pepper to taste and garnish with the remaining fresh herbs.