Slow Cooker Hungarian Beef Goulash
This slow cooker Hungarian beef goulash is a hearty, paprika-forward stew made with tender beef, onions, bell peppers, potato, and tomatoes simmered in beef stock until rich and comforting. It’s an easy set-and-forget dinner with bold smoky flavor, a gently spicy kick, and a thick, spoonable sauce—perfect for meal prep and busy weeknights.
Ingredients
Goulash
- 700 g stewing beef cut into bite-size chunks
- 1 tbsp olive oil divided (1 tsp for searing, remainder optional)
- 1 tbsp cornstarch
- 2 medium onions sliced
- 4 cloves garlic minced
- 1 large carrot chopped
- 2 bell peppers sliced (any colors)
- 1 large potato peeled and diced
- 2 tbsp smoked paprika
- 1 tbsp hot paprika adjust to taste
- 2 bay leaves
- 400 g canned tomatoes tinned
- 400 ml beef stock
- 1 handful fresh parsley chopped, for garnish
Instructions
Slow Cooker Method
- Add 1 tsp of the olive oil to a pan over medium heat. Toss the beef with cornstarch until evenly coated, then add to the pan and brown for about 5 minutes, stirring to sear all sides.
- Add the onions, carrot, bell peppers, potato, garlic, smoked paprika, hot paprika, bay leaves, canned tomatoes, and beef stock to the slow cooker pot. Stir to combine.
- Add the browned beef (and any pan juices) to the slow cooker and mix well so the beef is covered in the sauce.
- Cook on HIGH for 4 hours or LOW for 8 hours, until the beef is tender and the sauce has thickened.
- Remove bay leaves. Taste and adjust seasoning if needed, then garnish with chopped parsley and serve warm.
Notes
- For best flavor, don’t skip browning the beef—it adds depth and helps the sauce taste richer.
- If the sauce is thinner than you like, cook uncovered on HIGH for 15–30 minutes at the end to reduce slightly.
- Spice level depends on your paprika. Start with less hot paprika and add more after tasting near the end.