🇵🇱 Poland · Food
Gulasz Wołowy
By eatmundo · August 4, 2026
🇵🇱 PLA rich, tender Polish beef stew that is perfect for cold weather. The meat is braised slowly in its own juices and broth with aromatic bay leaves and allspice.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 500g of beef into 3cm cubes, pat dry, and toss lightly in 2 tbsp of flour to ensure a good sear.
- 2
Heat 30g of lard in a large heavy-bottomed pot over high heat and brown the meat in batches, removing each batch once deeply colored.
- 3
In the same pot, sauté 2 chopped onions until softened and translucent, then add 2 minced garlic cloves for 30 seconds until fragrant.
- 4
Return the beef to the pot, pour in 500ml beef broth until the meat is covered, add 2 bay leaves and 3 allspice berries.
- 5
Cover with a tight-fitting lid and simmer on low heat for 90 minutes; keep an eye on the liquid levels, adding water if it evaporates too quickly.
- 6
Check the meat doneness; it should be fork-tender and pull apart easily when pressed.
- 7
Adjust seasoning with salt and pepper to taste; remove the bay leaves before serving to ensure a clean flavor.
- 8
Serve the stew hot with mashed potatoes or thick slices of crusty rye bread to soak up the dark, savory sauce.
Frequently Asked Questions
Which beef cut is best?+
Use chuck or brisket; these cuts have sufficient connective tissue which breaks down during the long simmer to create a velvety sauce.
Can I use oil instead of lard?+
Yes, sunflower or vegetable oil works well, though lard adds a traditional, richer depth of flavor to the sauce.
How do I thicken the sauce?+
If the sauce is too thin, mix a tablespoon of flour with a little cold water and whisk it into the stew during the final 10 minutes of cooking.
Is allspice necessary?+
Absolutely; allspice is a defining aromatic in Polish cooking and gives the gulasz its distinctive, warm, and slightly peppery character.
🇵🇱 PL
