Slow Cooker Goulash with Tender Beef

This Slow Cooker Goulash with Tender Beef is a hearty, comforting stew of melt-in-your-mouth beef, smoky paprika, and rich tomato broth. Perfect for cozy dinners, it’s easy, flavorful, and pairs beautifully with noodles or crusty bread.

Why You’ll Love This Recipe

This Slow Cooker Goulash with Tender Beef is the ultimate comfort food, transforming simple ingredients into a soul-warming Hungarian classic. The slow cooker works its magic, turning budget-friendly beef chuck into fork-tender bites bathed in a smoky, paprika-laced tomato broth with sweet onions and peppers. It’s a one-pot wonder that requires minimal prep, fills your home with irresistible aromas, and delivers bold, savory flavors. Perfect for family dinners, meal prep, or chilly evenings, this goulash is versatile—serve it over egg noodles, mashed potatoes, or on its own for a low-carb option. It freezes beautifully, and the flavors deepen overnight, making leftovers even more delicious.

Recipe Tips and Tricks

• Sear Beef First: Browning adds depth and locks in juices; don’t skip it.
• Use Hungarian Paprika: Sweet and smoked varieties create authentic flavor; avoid generic paprika.
• Deglaze the Pan: Scrape up browned bits with broth for extra richness.
• Cut Uniform Pieces: 1.5-inch beef cubes cook evenly in the slow cooker.
• Adjust Thickness: Add more broth for soup-like consistency; reduce for thicker stew.
• Taste at End: Adjust salt, paprika, or a splash of vinegar for balance.
• Cook Low for Tenderness: High setting works but low yields meltier beef.
• Add Veggies Late: Peppers and potatoes hold shape better if added halfway.

Yield: 6 Servings

Slow Cooker Goulash with Tender Beef

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Tender beef in smoky paprika-tomato broth—slow-cooked goulash perfection.

Prep Time 15 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 25 minutes

Ingredients

• 1 can (15 oz) diced tomatoes
• 1 tsp caraway seeds (optional)
• 2 bell peppers (red/green), sliced
• 2 cups beef broth
• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 medium onions, sliced
• 2 medium potatoes, diced (optional)
• 2 tbsp Hungarian sweet paprika
• 2 tbsp olive oil
• 4 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Season Beef: Pat beef cubes dry; season generously with salt, pepper, and 1 tbsp paprika.
2. Sear Beef: Heat oil in skillet over medium-high; brown beef 2-3 minutes per side—work in batches.
3. Sauté Onions: In same skillet, cook onions 5 minutes until soft and golden; add garlic 1 minute.
4. Add Spices: Stir in remaining paprika and caraway seeds; cook 30 seconds to bloom flavors.
5. Deglaze: Pour in ½ cup broth, scraping up browned bits—pure flavor gold.
6. Assemble in Slow Cooker: Add beef, onions, tomatoes, peppers, and remaining broth to 6-quart slow cooker.
7. Add Potatoes: If using, nestle diced potatoes into mixture; season lightly with salt.
8. Cook Low and Slow: Cover and cook on LOW 6-7 hours or HIGH 3-4 hours until beef is tender.
9. Rest: Let rest 10 minutes off heat—flavors meld, broth thickens slightly.
10. Serve: Ladle over egg noodles, mashed potatoes, or with crusty bread—garnish with parsley.

Notes

• Use 6-quart slow cooker for even cooking and space for potatoes.
• For thicker goulash, mash a few potatoes against pot at end.
• Leftovers make excellent filling for stuffed peppers or shepherd’s pie.
• Store without noodles to prevent sogginess; cook fresh when serving.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 428Total Fat 29gSaturated Fat 10gUnsaturated Fat 19gCholesterol 106mgSodium 4141mgCarbohydrates 8gFiber 4gSugar 2gProtein 35g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Beef Chuck (2 lbs): Well-marbled for tenderness; cut into 1.5-inch cubes.
• Hungarian Sweet Paprika (2 tbsp): Warm, rich flavor; smoked paprika adds depth.
• Onions (2 medium, sliced): Yellow for sweetness; caramelized for richer broth.
• Bell Peppers (2, red/green): Adds color and slight sweetness; slice thinly.
• Tomatoes (1 can, 15 oz, diced): Fire-roasted for extra flavor; crush whole if needed.
• Beef Broth (2 cups): Low-sodium for control; enhances savory base.
• Garlic (4 cloves, minced): Fresh for punch; don’t skimp.
• Caraway Seeds (1 tsp, optional): Classic goulash flavor; lightly crush for aroma.
• Olive Oil (2 tbsp): For searing beef and sautéing onions.
• Potatoes (2 medium, optional): Yukon gold for creamy texture; dice small.
• Salt and Pepper (to taste): Season in layers for balanced flavor.

Variations and Substitutions

• Meat Swap: Use stew beef, pork shoulder, or lamb for variety.
• Low-Carb: Skip potatoes; serve with cauliflower mash or zucchini noodles.
• Spicy Kick: Add ½ tsp cayenne or hot paprika to the mix.
• Veggie Boost: Carrots, parsnips, or celery for extra heartiness.
• Creamy Twist: Stir in ¼ cup sour cream at end (off heat).
• Vegetarian: Swap beef for mushrooms and use vegetable broth.
• Gluten-Free: Naturally GF; serve with GF noodles or rice.
• Wine Boost: Add ½ cup red wine with broth for depth.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze in portions up to 3 months; thaw overnight.
• Reheating: Warm on stove with splash of broth; microwave in a pinch.

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