Traditional Goulash

Ingredients

• 4 cups homemade or store-bought low-sodium chicken stock
• 4 packets powdered unflavored gelatin
• 2 tablespoons vegetable oil
• 3 pounds whole boneless beef chuck roast, cut into 3 steaks
• Kosher salt and freshly ground black pepper
• 4 medium carrots, 2 split lengthwise, 2 cut into bite-size pieces
• 2 small stalks celery
• 1 large yellow onion, thinly sliced
• 2 red bell peppers, thinly sliced
• 4 cloves garlic, thinly sliced
• 1/2 cup sweet Hungarian paprika
• 1 tablespoon soy sauce
• 1 tablespoon Asian fish sauce
• 2 bay leaves
• 4 sprigs thyme
• 2 tablespoons flour
• 1 pound Yukon Gold potatoes, peeled and cubed
• 1 to 2 tablespoons apple cider vinegar
• Chopped fresh parsley leaves, for serving

Directions

1. Sprinkle the gelatin evenly over the chicken stock, then leave it to hydrate while you get started. Move an oven rack to the lower position and heat the oven to 300 degrees F. Warm the oil in a large Dutch oven over medium-high heat until it shimmers. Salt and pepper the beef on every side, then place it in the pot. Brown it well on 2 sides, turning now and then, about 10 minutes total. Move the beef to a rimmed baking sheet or large plate and keep it nearby.
2. Add the diced carrots to the Dutch oven and cook, stirring, until they are nicely browned all over, about 4 minutes. Lower the heat if the pot starts getting too dark. Add salt and pepper to taste, then scoop the carrots into a bowl and set them aside. Put the split carrot, celery stalks, onion, peppers, and garlic into the pot and cook until the onion and peppers have softened and taken on a little color, about 8 minutes.
3. Stir in the paprika and cook just until it smells fragrant, about 30 seconds. Pour in the chicken stock and gelatin mixture, then add the soy sauce, fish sauce, bay leaves, and thyme.
4. Cut the browned steaks into 1 1/2- to 2-inch chunks and place them in a large bowl. Toss the beef with the flour. Add the beef, along with any juices from the tray or plate, to the Dutch oven. Stir everything together and bring it back to a simmer over medium heat. Put the pot in the oven with the lid slightly ajar, and cook until the beef is beginning to turn tender, about 1 1/2 hours. The liquid should bubble gently and consistently the whole time, so adjust the oven temperature during cooking if you need to.
5. Take the stew out of the oven. With tongs, pull out and discard the carrot, celery, thyme, and bay leaves. Stir in the potatoes and the reserved sautéed carrots, then return the pot to the oven. Continue cooking, still partially covered, until the beef, potatoes, and carrots are tender and the broth has thickened, 45 minutes to 1 hour. Use a ladle to remove any extra fat floating on top, and discard it.
6. Remove the stew from the oven. If it needs to thicken further, set it on a burner and simmer for up to 15 minutes, until it reaches the consistency you like. Stir in 1 to 2 tablespoons vinegar, to taste. Add more salt and pepper if needed. Serve right away with parsley scattered over the top. Alternatively, let it cool overnight or refrigerate it for up to 5 days, then reheat before serving.