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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.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Europian
Calories: 474
Ingredients Method Notes

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

Method
 

Slow Cooker Method
  1. 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.
  2. 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.
  3. Add the browned beef (and any pan juices) to the slow cooker and mix well so the beef is covered in the sauce.
  4. Cook on HIGH for 4 hours or LOW for 8 hours, until the beef is tender and the sauce has thickened.
  5. 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.