Classic Beef Goulash in Römertopf

1.Soak the Römertopf clay pot in cold water for 15 minutes before use to ensure proper moisture release during cooking.

2.Heat the vegetable oil in a large skillet over medium-high heat and sear the beef cubes in batches until browned on all sides, then transfer the meat into the soaked Römertopf.

3.In the same skillet, add the diced onions and sauté until translucent and lightly caramelized, stirring in the garlic for the final minute.

4.Stir the smoked paprika, caraway seeds, and tomato paste into the onions, cooking for 30 seconds until fragrant, then deglaze the pan with the red wine.

5.Pour the onion and wine mixture over the beef in the Römertopf, then add the beef stock, salt, pepper, and chopped sage leaves.

6.Cover the Römertopf with its lid and place it into a cold oven.

7.Set the oven temperature to 180 degrees Celsius and cook for 2.5 to 3 hours, or until the beef is fork-tender and the sauce has thickened into a rich, dark gravy.