Hungarian Goulash with Slow-Cooked Beef

Method

1. Cut beef into 2-inch cubes and season with salt and pepper.
2. In a large pot, brown the beef on all sides over medium heat.
3. Add chopped onions and garlic, sauté until softened.
4. Stir in paprika, then add wine and broth to deglaze the pot.
5. Bring to a simmer, cover, and cook on low heat for 2.5-3 hours until beef is tender.
6. Meanwhile, peel and dice potatoes and carrots, add to the pot.
7. Cook for another 30 minutes until vegetables are tender.
8. Rinse rice and cook according to package instructions.
9. Serve goulash over rice.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.