Stir the mixture and add about 1 cup of stock. Deglaze the bottom of the pot, cover, reduce heat to medium low (2 out of 10) and cook for another 130 minutes. Gently stir every 15-20 minutes and incrementally keep adding beef stock to maintain proper moisture level.
Note: Do not flood the goulash by adding the stock all at once! Keep adding stock little at the time, as needed. You should maintain meat pieces being about 60-70 % submersed in the liquid.