If one-pot cooking is your sort of style, try this ultra-simple Goulash recipe using our beautiful shin of beef.

If you're making this over a campfire, follow the same steps but wrap your pan in foil so it acts like an oven. Stir every 10 minutes or so to stop anything sticking.


1.5kg Diced Red Ruby Beef

Rapeseed Oil

2 onions, peeled and finely sliced

2 Red chillies, deseeded and finely chopped

2 heaped tbsp smoked paprika

A handful of Charlotte Potatoes

2 tsp ground caraway seeds

Small bunch of fresh oregano, leaves only

5 Peppers, deseeded and roughly sliced

400g tinned plum tomatoes

4 tbsp red wine vinegar

Salt & pepper

How long?

3 Hours

How many for?

Feeds 4

Cooking method

1. Preheat your oven to 180ºC. Get yourself an ovenproof pan that all of your ingredients will fit into. Warm it on the hob.

2. Drizzle some of the rapeseed oil into the pot and add the cubes of beef. Brown all over for a few minutes and then remove.

3. Add the onions, chilli, paprika, caraway seeds, oregano, and a good pinch of salt and pepper to the warm oil. Cook for 10 minutes until the onions have browned. Then add the peppers, plum tomatoes, potatoes, and the already sealed beef to the pot.

4. Give everything a good mix. Add the red wine vinegar. If the beef isn't completely submerged, add a little water. Bring this to the boil on the hob, and once boiling place a lid on the top and pop in the oven. Cook for a further 2 hours, or until the meat is tender and pulls apart easily.

5. Serve with your choice of bread and a good dollop of soured cream.