Dutch oven beef goulash is the kind of one pot dinner that fills the kitchen with tomato and herb aromas while the macaroni cooks right in the sauce.
Lean ground beef, two kinds of canned tomatoes, and a little soy sauce build a rich base, and the pasta soaks it all up. The recipe feeds eight and takes about forty minutes.
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Why This Dutch Oven Beef Goulash Recipe Works
Browning the beef and onion first creates a savory base that a simple simmer alone cannot match.
Soy sauce adds umami, and the bay leaves and Italian herbs give the sauce a rounded, familiar flavor.
Cooking the macaroni in the sauce releases starch, so the goulash thickens without flour or cream.
Ingredients for Dutch Oven Beef Goulash
- 32 oz lean ground beef, 1 large yellow onion, chopped, and 3 cloves garlic, chopped
- 1 tbsp olive oil, 3 cups water, 2 cans (15 oz each) tomato sauce, and 2 cans (14.5 oz each) diced tomatoes
- 3 tbsp low sodium soy sauce, 2 tbsp dried Italian herb seasoning, 1 tsp seasoned salt, and 3 bay leaves
- 8 oz uncooked elbow macaroni
Lean ground beef. A lean blend keeps the sauce from turning greasy, and you can drain a little fat if needed.
Two tomato products. Sauce gives a smooth base and diced tomatoes add texture and a fresh acidity.
Soy sauce. It deepens the savory flavor, and a low sodium version keeps the salt in check.
Bay leaves. They infuse the sauce slowly, so remove them before serving.
Elbow macaroni. Small tubes cook evenly in the liquid and hold the sauce in their curves.
How to Make Dutch Oven Beef Goulash
1. Soften the onion Warm the olive oil in a large Dutch oven over medium high heat and cook the onion for three minutes, stirring often.
2. Brown the beef Add the beef, break it up, and cook about five minutes until browned and no pink remains.
3. Add the garlic Stir in the garlic and cook for one minute until fragrant.
4. Build the sauce Pour in the water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, and bay leaves, then bring to a simmer.
5. Simmer Cover and cook for five minutes, stirring halfway through.
6. Add the pasta Stir in the uncooked macaroni, cover, and simmer over medium heat eleven to thirteen minutes, stirring occasionally, until tender.
7. Finish Remove the pot from the heat, discard the bay leaves, rest for five minutes, and serve.
How to Serve Dutch Oven Beef Goulash
Ladle the goulash into wide bowls and let it settle for a few minutes so the sauce thickens. Warm fluffy homemade dinner rolls and mozzarella cheesy garlic bread are ideal for dunking. A bowl of cucumber tomato feta salad or a side of air fryer asparagus adds a fresh contrast. Top with grated cheese or parsley if you like.
How to Store and Reheat Dutch Oven Beef Goulash
Cool the goulash within two hours and refrigerate it in an airtight container for up to three days. The macaroni keeps absorbing liquid, so loosen the sauce with a splash of water or broth when reheating. Heat on the stove or in the microwave until it reaches 165 degrees F. Freeze for up to three months, then thaw overnight in the refrigerator before warming.
Tips and Variations for Dutch Oven Beef Goulash
Flag the allergens. This dish contains wheat and soy, and some seasoning blends contain milk or other allergens, so read every label.
Use a thermometer. Ground beef is safe at 160 degrees F, so confirm the temperature as it browns.
Watch the salt. Seasoned salt, soy sauce, and canned tomatoes all contain sodium, so taste before you add more.
Stir the bottom. Pasta can stick to the base of the pot, so scrape the bottom every few minutes.
Do not overcook. Pull the pot when the macaroni is just tender, since it keeps softening as it rests.
Add vegetables. Diced bell pepper or frozen corn can go in with the macaroni for extra color.
Boost the flavor. A spoonful of tomato paste with the garlic gives a deeper tomato note.
Check trusted guidance. For safe serving and holding of hot one pot meals like soups and stews, read the University of Nebraska guide to serving soup safely.
Frequently Asked Questions About Dutch Oven Beef Goulash
How do I make dutch oven beef goulash thicker?
Simmer uncovered for a few extra minutes at the end, or let it rest, since the pasta starch thickens it as it sits.
Can I make dutch oven beef goulash in a slow cooker?
Brown the beef first, then cook on low and add the pasta near the end so it does not turn mushy.
What goes with dutch oven beef goulash?
Garlic bread, dinner rolls, and a simple green salad all work well alongside it.
Can I use another pasta?
Small shells or rotini work, though check the cook time and add a little water if the sauce thickens too fast.
Why does my goulash taste salty?
Seasoned salt, soy sauce, and canned tomatoes add sodium, so use low sodium products and season gradually.
Dutch Oven Beef Goulash with Macaroni
Equipment
- Large Dutch oven
- Wooden spoon
- Cutting board
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 large yellow onion chopped
- 32 oz lean ground beef about 2 lb
- 3 cloves garlic chopped
- 3 cup water
- 2 can tomato sauce 15 oz each
- 2 can diced tomatoes 14.5 oz each
- 3 tbsp low sodium soy sauce
- 2 tbsp dried Italian herb seasoning
- 1 tsp seasoned salt
- 3 bay leaves
- 8 oz elbow macaroni uncooked
Instructions
Cooking
- Brown. Cook the onion in the oil for 3 minutes, add the beef, and cook about 5 minutes until browned, then stir in the garlic for 1 minute.
- Simmer. Add the water, tomato sauce, diced tomatoes, soy sauce, herbs, seasoned salt, and bay leaves, then cover and simmer 5 minutes.
- Add pasta. Stir in the macaroni, cover, and simmer 11 to 13 minutes until tender, stirring occasionally.
- Finish. Discard the bay leaves and rest the pot 5 minutes before serving.
