This mouthwatering slow cooker goulash is an amazing beef stew that cooks for over 8 hours.
This long cook time allows for the flavors to develop and intensify. The result is an amazing Hungarian style beef dish that just sends your taste buds on a fantastic journey.
This dish is great if you need to cook for a crowd as it is fantastic just by itself. However, I love having this dish topped with a dollop of sour cream.
If you’re looking to bulk the recipe out a bit more then I would recommend cooking either some rice or pasta to go with the stew. Personally, I prefer to enjoy it as is but you can easily bulk it out if needed. I also like having some freshly baked bread off to the side. There is nothing more enjoyable then dipping some delicious soft bread into this rich tomato dish.
This goulash is yet another slow cooker beef dish that will reheat pretty well so if you have any leftovers make sure you cover it and keep it in the fridge or freezer. It should keep for a few days in the fridge before needing to be thrown out.
When it comes to buying beef for a stew, you don’t need to buy an expensive cut. Something like chuck will not only become tender after 8 hours of cooking it will also impart a fantastic beef flavor to your dish.
If you want to see how to do everything, then you can find a video below that takes you through every step to this Hungarian inspired beef goulash.
Slow Cooker Goulash Recipe
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- 750g (1.6 lb) beef chuck steak, cut into 3 cm/1 inch chunks
- 2 Tbsp sweet paprika
- 1 onion, cut into chunks
- 2 tsp crushed garlic
- 2 carrots, cut into chunks
- 2 potatoes, cut into chunks
- 2 red bell peppers, cut into chunks
- 2 Tbsp tomato paste
- 400g (14 oz) diced tomatoes
- 1/2 cup beef stock
- ½ Tbsp caraway seeds
- 2 bay leafs
- Coat the beef with the paprika.
- In a pan over medium heat, lightly brown the beef before transferring to the slow cooker.
- Add the onion, garlic, carrots, potatoes, tomato paste, beef stock, red pepper, diced tomatoes, caraway seeds, and the bay leaves into the slow cooker.
- Mix slightly .
- Cook on low for 8 hours or 4 hours on high if you’re in a rush.
- Season with salt & pepper.
- Serve & Enjoy
- If you’re in a rush, then you can skip browning the meat. This skip will probably mean your beef might not be as flavorsome but will still be enjoyable. It also saves making an extra dish to wash up.
- Assuming the goulash is too runny for your liking, then you can thicken it up with some corn-starch. To do this simply mix 1 Tbsp. corn-starch with 1 tbsp. water in a separate bowl until it forms a paste. Now pour this paste into the goulash while mixing, hopefully avoiding any lumps. It should thicken up after 2-5 minutes of cooking.
If you’re after nutritional information for this delicious goulash, then you can find it right below. Keep in mind this data is only an estimate and will be different if you make any change to the recipe.
There are plenty of other fabulous slow cooker dinner meals you’re able to cook up. If you’re not interested in a beef stew but want a soup dish, then something like a minestrone might interest you. Also, don’t forget there are some pretty amazing desserts you can cook up too.
If you have some feedback, variation or anything else that you would love to share on this slow cooker goulash, then please don’t hesitate to leave a comment below.
Note: I use a 5.5L (6 Quart) slow cooker for all the recipes that I have on this website unless specified. If you have a smaller or larger slow cooker, then you might need to adjust the ingredients.